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Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire
Orality In Joyce: Food, Famine, Feasts And Public Houses, Máirtín Mac Con Iomaire
Books/Book Chapters
Some common themes within the history of food and literature include starvation, famine, gluttony, feasting, commensality, hospitality, religion, gender, and class, and indeed food also functions as a complex signifier of national, racial, and cultural identity. Despite the growing international scholarship of food in literature (Bevan 1988; Schofield 1989; Ellmann 1993; Applebaum 2006; Piatti-Farnell 2011; Gilbert and Porter 2015; Boyce and Fitzpatrick 2017; Piatti-Farnell and Lee Brien 2018), until recently, Ireland appeared “as only the smallest of dots on the map of high gastronomy” (Goldstein 2014, xi). Most international collections discuss the canonical Irish writings of James Joyce and of …
Connecting The Adult And Child Worlds: Comparing The Significance Of Food In The Lion, The Witch And The Wardrobe And Anne Of Green Gables, Cynthia Yeung
2015 Undergraduate Awards
Inextricably intertwined with feelings of security and love, the theme of food is prominent throughout the history of children’s literature. Food is employed in both C. S. Lewis’s The Lion, the Witch, and the Wardrobe and L. M. Montgomery’s Anne of Green Gables to examine the child-adult the power dynamic and to emphasize the moral evolution accompanying children’s developmental transition into adulthood. Both Montgomery and Lewis suggest the significance of food in relation to adulthood and childhood in three ways: food as a dichotomic symbol for empowerment and oppression; the desire for food as a metaphor for sexual hunger and …
Introduction: Tickling The Palate. Gastronomy In Irish Literature And Culture, Eamon Maher, Máirtín Mac Con Iomaire
Introduction: Tickling The Palate. Gastronomy In Irish Literature And Culture, Eamon Maher, Máirtín Mac Con Iomaire
Books/Chapters
There has been a gradual but noticeable growth in scholarship concerning food globally, particularly in the last decade. One of the longest running and most inf luential forces behind this phenomenon is the Oxford Symposium on Food and Cookery (1981–present) which was originally founded and co-chaired by Alan Davidson, pre-eminent food historian, diplomat, and author of The Oxford Companion to Food, and Dr Theodore Zeldin, the celebrated social historian of France. This spawned a dedicated publishing house, Prospect Books, which published the conference proceedings and also the journal Petits Propos Culinaires (PPC), now approaching its 100th issue.