\u27Tickling the Palate\u27 Gastronomy in Irish Literature and Culture

This volume of essays which originated in the inaugural Dublin Gastronomy Symposium held in the Technological University Dublin in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture. The book opens with an exploration of food in literature, covering figures as varied as Maria Edgeworth, James Joyce, Charles Dickens, Enid Blyton, John McGahern, and Sebastian Barry. Other chapters examine culinary practices among the Dublin working classes in the 1950\u27s, offering a stark contrast to the haute cuisine served in the iconic Jammet\u27s Restaurant; new trends among Ireland\u27s \u27foodie\u27 generation; and the economic and tourism possibilities created by the development of a gastronomic nationalism. The volume concludes by looking at the sacramental aspects of the production and consumption of Guinness and examining the place where it is most often consumed: the Irish pub