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Basil Bunting And The Challenges Of Literary Translation From Persian Into English: A Case Of Rūdhakī, Emadeddin Naghipour

Languages and Cultures Publications

The purpose of this study is to analyze Basil Bunting's literary translation. It turns to the theories of translation by Steiner, Benjamin, and Eco, among others, to study Bunting’s translation of Rūdhakī’s ‘Dandaniyyeh’ poem, a 10th century qaṣīdah replete with mesmerizing musicality and with a form galvanized in its originating language, time, and locale. A deep contrastive analysis of its translation into English by the poet, Bunting, shows the difficulties that can arise from literal translations of classical Persian poetry.

Anxious Futures: Capital, Nation And Advertising In Beirut, Lebanon, Caitlin Alais Callahan

Theses and Dissertations

Contemporary billboard advertising in Beirut fuels anxiety in Beirut’s citizens. In a city suffering from daily uncertainties caused by a devastating financial collapse in 2019, and mourning victims of the worst non-nuclear explosion to ever occur in the Port of Beirut in 2020, Beirutis are also faced with advertising which constantly reinforces uneasiness. Visual advertisements market visas to leave the country, purchasing second passports and money counting machines, forming quotidian reminders of the current state of the country. Using interviews and visual ethnographic material collected during the summer of 2023, this thesis discusses how billboards help to foster dialogue around …

Répertoire Kabyle Culturel Immatériel Ou Comment (Re) Penser L’Oralité : De La Fixation Écrite Au Numérique, Katia Bellal

Journal of Amazigh Studies

L’oralité reste l’outil incontournable de la préservation et de la transmission du répertoire culturel et immatériel amazigh. Après avoir conquis l’écrit, la tradition orale a su se renouveler grâce aux nouvelles technologies. Les plateformes numériques telles que les réseaux sociaux comme YouTube donnent accès à une représentation numérique de la culture orale amazighe. Ces plateformes numériques incarnent de nouvelles opportunités de partage de cet héritage immatériel à travers les médias sociaux. Cet article explore cette nouvelle expérience de l’oralité, ses manifestations, et ses conséquences, tel que par exemple le fait de s’affranchir de certains tabous et traditions.

Mots-clés : Oralité …

Orality As Aesthetic Device: Articulating Language, Religion, And Authority In Mohamed Akounad’S Tawargit D Imik, Mohamed El Jarari, Salaheddine Belarbi

Journal of Amazigh Studies

This article explores Mohamed Akounad's novel Tawargit d imik, which focuses on protagonist Ssi Brahim who struggles to convey the essence of his religious sermons to an exclusively amazigh audience amidst societal opposition. By examining Ssi Brahim's character as the author's alter ego, the study aims to assess the novel's portrayal of religious concerns and activism for Tamazight and identity, particularly in relation to orality. Employing a sociolinguistic approach drawing from Bourdieu's Language and Symbolic Power, the analysis delves into the intersection of religion, authority, and language, placing orality at the heart of their role within the narrative. This …

Naming And Interpretative Meanings Of Selected African Prints And Ankara Fabric Designs, Adeola Abiodun Adeoti

Journal of Art, Design and Music

Ankara fabric has colourful designs, but both the colours and the designs on the fabric have hidden meanings with proverbs and events attached to them. As much as the fact that the paper is art historical, the naming system of Ankara fabric is yet to attract scholarly interest. Therefore, the ephemerality of the fabric and the changing nature of fashion call for immediate and chronological record of the histories of the designs before it fades out of memory. The study adopts qualitative approach of analyzing data with the use of both primary and secondary sources of data collection which were …

Sircling The Cquare, Latika Balachander

Masters Theses

As we journey into an increasingly virtual and intangible reality, is there an opportunity for our tactile fabrics to journey with, and even reorient us? Can they exist in our future worlds to remind us of the value of current traditional, low-tech practices that we may soon forget?

Referencing the fundamental fabric languages of knitted and woven structures, this collection of garments, that I term “Earthsuits,” embody the stages of metamorphosis as we adjust to a new phase of our perceptive reality. With an emphasis on circling, we loop through virtual squares like screens and pixels, to the circles of …

Embodied Abstractions: Identity And Representation In The Digital Era, Srikar Hari

Masters Theses

The digital image is a copy in motion. As it accelerates, it deteriorates.

It is a ghost of an image, a preview, a thumbnail, squeezed through

digital connections, resized, uploaded, downloaded, reformatted

and re-edited.

- Adapted from “In defense of the Poor Image” by Hito Steryel

With today’s digital technology, the image is no longer a stable

representation of the world, but a programmable database that

is updated in real time. It is not only part of a program, but it

contains its own operating code: the image is a program in itself.

Consequently, the image’s rhetoric has taken on …

Samovars In The Snow: The Rise Of A Distinctively Russian Tea Culture, Abigail Coker

Bound Away: The Liberty Journal of History

In the 18th Century, tea culture emerged in the Russia of Catherine the Great. Following the lead of the westernizing empress, Russians of the aristocracy adopted the refinement, which the spread across the empire. By the mid-19th Century, Russians from all social classes enjoyed tea not just as a drink but as a means of socializing and extending hospitality. Tea culture also manifested itself in new types of foods as well as cups and plates, as well other elements of broader Russian culture.

I’M Conscious Of Time: Pinhole Vignettes Of Human Co-Existence In The Anthropocene, Jennie Moran

Dublin Gastronomy Symposium

This paper explores the practice of hospitality in the context of human-induced climate change. In this new and uncertain geological era, we will be required to re-examine our reciprocity with the earth and our fellow humans. We have over-farmed and over-extracted. Our voraciousness has left the soil close to exhaustion with concerns expressed that we have a finite number of harvests left. We have more mouths to feed than ever, villages are drowning under rising seas and our activities have initiated a mass extinction of the species with whom we share the earth. The grief surrounding this crisis is complex …

Sedimented For The Future: Can Technology Sustain Tradition?, Nihal Bursa

Dublin Gastronomy Symposium

Turkish coffee is unique in its brewing technique and deeply rooted in the culture developed throughout the Ottoman geography since the sixteenth century. The knowledge, skills and rituals of Turkish coffee are transmitted to new generations through observation, participation and practicing. Be it an elaborate ritual at the Ottoman court or a modest peasant pleasure, Turkish coffee requires dedicated time, manual skills and decorum. The pace of industrialization and urbanization in the twenty-first century forced people to acquire new lifestyles. This has put Turkish coffee service in jeopardy especially in public spaces. Owing to the Turkish coffee machine designed by …

The Little Black Book: When Recipes Tell Stories, Cordula C. Peters

Dublin Gastronomy Symposium

In post-war Germany in the 1950s my grandmother used to collect recipes from magazines, newspapers, and the backs of food packaging that she neatly cut out and saved. Other recipes were carefully copied with pen and ink. At some point, when my mother was still a child and my grandmother still alive, she and her sister compiled all these recipes and tidily pasted them into a black notebook for safekeeping. Growing up many of the recipes from this book became much-loved dishes prepared by my mother and expected by my siblings and I almost religiously for important holidays such as …

No Time For Tea: Hidden Figures Of The Dutch Tea Industry, Annette Kappert, Lysbeth Vink

Dublin Gastronomy Symposium

This paper explores the historical role women played in promoting, distributing, and establishing tea consumption in The Netherlands. Despite being the first nation to introduce tea to the Western world, and the abundance of literature and images documenting women as sapless tea drinkers, languishing their afternoons away, entertaining and sipping the amber brew in their tea houses, the latter is far from reality. Preliminary research indicates Dutch women were instrumental in establishing an elite tea industry in The Netherlands and beyond. Aptly the authors utilized the archives to explore visual and narrative data dating from 1610 to present, to find …

The Carbonara Case: Italian Food And The Race To Conquer Consumers’ Memories, Marco Ginanneschi

Dublin Gastronomy Symposium

Can a recipe divide historians, gastronomes, and chefs? The answer is yes if we are dealing with carbonara, an iconic Italian dish, famous throughout the world. However, so much animosity could have deeper roots than the recently renewed controversy over its authorship suggests. This article aims to study the case of carbonara as an example of the race to conquer consumers’ memories. Following a transdisciplinary methodology, the author identifies three main approaches to the making of carbonara: glocal, regional, and creative. These approaches reflect distinct schools of thought regarding food within the diverse spectrum of Italian society. Their supporters - …

An Abundance Of Cakes: How A National Trauma Created A Unique Culinary Practice In Southern Jutland, Nina Bauer

Dublin Gastronomy Symposium

The southern part of Jutland has its very own distinct food culture and traditions. Its history differs from other parts of Denmark because this region was under German rule from 1864 until the Reunification in 1920. Special laws were imposed to curtail the population’s political and cultural ties to Denmark. Any political gatherings or sentiments were strictly forbidden. However, cooking was free of restrictions and cooking thus became one of the primary ways to hold onto a Danish identity. This led to a conservation of recipes and traditions that were disappearing in other Danish regions. The farm wives became the …

Food And Memory In Literature: A Folkloric Approach, Pola Schiavone

Dublin Gastronomy Symposium

This paper analyzes food as a memory device in the novel Doña Flor y sus dos maridos by the Brazilian author Jorge Amado. Set in San Salvador du Bahía in northern Brazil, the novel follows Doña Flor after her husband Vadinho dies. Food and drink – considered here as folkloric forms – play a central role not only in her exploration of memories of her husband but also in the broader bahiana society with its mix of different ethnicities (African, indigenous, European). Drawing on Felix Coluccio’s and Dan Ben-Amos notions of folklore and literature and Arjun Appadurai’s exploration of the …

The Subconscious Of Traditional Practices: Turkish Cuisine, Serife Umay Cicik

Dublin Gastronomy Symposium

Turkey stands out among the leading countries, particularly in the consumption of meat, milk, and dairy products. In terms of climate and physical conditions, it has the capacity to produce these commodities domestically. Additionally, it is situated in a geographically advantageous position rich in seafood resources. Turkish cuisine is further enriched by dishes and desserts prepared with dough. However, food preparation and cooking methods, equipment, storage conditions, presentation styles, consumption habits, spices, and sauces bear traces of various culinary cultures. Wars, natural disasters, political events, trade routes, and religious structures are among the factors that most significantly influence these differences. …

The Wild Arctic Char In Swedish Sápmi – From Staple Ingredient To Nostalgic Food, Julia C. Carrillo Ocampo

Dublin Gastronomy Symposium

The way food is preserved, prepared and consumed is embedded in cultural symbolism strongly connected to the geographical landscape. This article focuses on the memories of Sami actors within the wild Arctic char value chain to explore how changes in the foodscape influence the way this produce is prepared and consumed in contemporary Sápmi and the use and view of traditional preservation techniques. The empirical material was obtained through interviews and observations with Sami actors as they are the dominant agents related to this produce. Consequently, I traced different narratives attached to the char in the region called Swedish Sápmi …

The Legacy Of The Humoral Theory In Modern Culinary Tradition, Andrzej Kuropatnicki

Dublin Gastronomy Symposium

The humoral theory, an ancient medical doctrine originating in Greece and championed by eminent physicians like Hippocrates and Galen, served as the cornerstone of medical understanding for millennia, preceding the emergence of modern medicine. This enduring theory postulated that an individual's health was intricately linked to the delicate balance of four bodily fluids or humours. Over the course of nearly two thousand years, it not only shaped medical practices but also profoundly influenced the choices people made regarding their diets and overall well-being. Its reach extended far beyond the realm of medicine, leaving an indelible mark on our culture and …

The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey

Dublin Gastronomy Symposium

Food preparation in a domestic context has evolved through the application of technology. When electricity became available and motors to power appliances were developed from the late nineteenth century onwards, this made a significant change to the use of appliances for food preparation from post-Second World War onwards. This paper explores the history of and increasing use of small domestic electrical appliances used for food preparation and their development and transition from a commercial to a domestic context. Between the 1950s and 1980s in Britain, the development and promotion of a range of new small domestic electrical appliances were important …

Pork Problems - Embodied Britishisms Onboard The First Fleet To Australia, Evelyn Lambeth

Dublin Gastronomy Symposium

Pigs arrived in Australia with British settlers onboard the First Fleet in 1788 and rapidly spread. As a product of British Imperialism, Australia has adopted many cultural consumption practices from its parent colony. Meat is on many tables, but not every table showcases the same animal, and these cultural differences illustrate that conditions of edibility are not equally defined. British values were attached to pigs, embedding them with transformative abilities to shape colonial ecosystems. Australian industries, jobs, and livelihoods are deeply connected to the past. The East India Company introduced Chinese pigs to Britain from 1685. The history of pigs …

To The Taste Of Ghurba: Diasporic Food And Oral Memories Of Tunisia In Europe, Gabriele Proglio

Dublin Gastronomy Symposium

During an oral history research on the larger European open-air market in Turin, called “Porta Palazzo,” Tunisian people replied to my questions using the Tunisian-Arab word ghurba in order to define their condition of being in diaspora. Ghurba is a specific emotion about the condition of separation and estrangement. It is used for describing the situation of being a foreigner, migrant, illegal, invisible in a land away from home. For this reason, it evokes a state of abandonment, loneliness, isolation but also it is used for yearning a reconnection and socialization with an idea of community based on memories of …

“Praying And Eating”: The Preservation Of Jewish Food Traditions In The Wake Of Brexit Trauma, Angela Hanratty

Dublin Gastronomy Symposium

This research examines the impact that Brexit, the Northern Ireland Protocol, and the Windsor Framework have had on the food traditions of the Jewish population of Ireland, through focusing on the lived experience of the Jewish communities of Belfast and Dublin and their collective memory. While there has been much debate on the lasting effect of the UK leaving the EU on industry and agriculture, the deleterious impact on the kosher observant in Ireland has been less documented, with specific challenges for the preservation of food traditions in a community with a history “full of praying and eating” (Maurice Cohen, …

Collective Memory, Culinary Continuity, And Solemn Repasts: Lagana, Itria And The History Of Pasta In Southern Italy, Anthony F. Buccini

Dublin Gastronomy Symposium

Though today it is communis opinio that the Arabs introduced pasta, especially dried pasta, to Sicily and from there it spread to the continent, there is no evidence to support this theory (Buccini 2013, 2015b, 2024). There is, however, ample evidence both textual and linguistic that this food has been known in southern Italy at least since classical times. Here I argue that an examination of holiday foods, especially those of what I call “solemn holidays,” provides further evidence that pasta has been an integral part of southern Italian cuisine for a very long time.

An Urban Vegetable Garden: A Blooming For The Food Memory Of The Future, Cynthia Luderer

Dublin Gastronomy Symposium

This work concerns an urban vegetable garden beyond 200 plots in Famalicão (northern Portugal) and aims to check out mnemic narratives circulating there linked to gastronomy and technical agricultural resources that have been used in the past. This research has been developed since last December/2022 and will check this environment for four seasons of the year. Its methodology is based on an ethnographic exercise, using flanerie dynamics and the application of interviews with open-ended questions. This analysis is supported by the Anthropology of Food, the concept of Collective Memory, by Halbwachs, and the Semiotics of Culture, by Iuri Lotman, approaching …

Insider Research In Migration And Music Sociology: Contextualizing Indigenous And (G)Local Method(Ologie)S In Studying Migrant Musicians, Carljohnson Anacin

The Qualitative Report

Researching migrants in various geographical and social environments necessitates the use of culturally sensitive and contextualized modes of understanding. Migrants’ perspectives, lifeways, and knowledge need to be recognized through proper historical and cultural perspectives. This article discusses the use and potential application of culturally contextualized method(ologie)s in conducting insider research in migration and music sociology, both of which have traditionally been dominated by Western methodologies and scholars. The use of the Filipino method(ologie)s – pakikipagkuwentuhan and pakikilahok – is examined as applied in understanding musical experiences and everydayness of Filipino musicians in Australia. Furthermore, I demonstrate that in such interdisciplinary …

Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong

Dublin Gastronomy Symposium

The pub has been at the centre of Irish culture and identity for at least two centuries, has become a pillar of the Irish tourism “product,” and an export commodity as thousands of themed “Irish pubs” have been established across the world in the last number of decades, supplementing existing establishments that have served the global Irish community. This paper draws on key themes from the diverse material in our upcoming academic volume on the Irish pub, to be published by Cork University Press, later in 2024. The book brings together contributions from scholars of history, sociology, design, literature, culinary …

Forbidden Fruit: Mary Cassatt’S Mural Of “Modern Woman” At The World’S Columbian Exposition, Chicago 1893, Tricia Cusack

Dublin Gastronomy Symposium

This paper considers a large mural of “The Modern Woman” painted in France by the American artist Mary Cassatt for the Woman’s Building at the World’s Columbian Exposition in Chicago in 1893. It focuses in particular on the large central panel of the mural titled Young Women Plucking the Fruits of Knowledge or Science that depicts women and girls apple-picking. Cassatt’s mural drew on various traditions and myths. Apple harvesting was a common sight in America. Cassatt’s title though points to the story of Eve and forbidden fruit, in which Eve seeks knowledge, but is severely punished for it. Cassatt …

The Memory Of A Victory: The Spanish-American War Through Cocktail Names, “War Drinks” And The Art Of Mixing, Ilaria Berti

Dublin Gastronomy Symposium

The relevance of examining late nineteenth-century Cuba depends from its being a colony under two powers, one European and one extra-European: the formal Spanish empire that had the political power and the informal supremacy of the US economic influence. However, within the framework of of enlarging its authority in the American region, the US perceived Cuba as a strategic island that was under the Spanish dominion. For the US expansionistic aims, Cuba has, in fact, been defined as a laboratory for the US empire (Pérez 2008) Through the analysis of newspapers’ articles, images published in the satirical magazine The Puck, …

Bittersweet Spirits: Transnational Food Memory And The Persistent Production Of Non-Mainstream Alcohol In Trinidad, Shrinagar Indra Francis

Dublin Gastronomy Symposium

Whether we perceive the process of food leaving its mark on our culture as a function of genetic or collective memory, or a combination, informs the ways we interrogate the continued existence of these foods and their practices across time and landscapes. Within the postcolonial context, the process of re-embodiment is an inherently bittersweet one in that it comes as a consequence of loss and rupture and is motivated by a desire to be remade. Prior to colonialism, the production of alcohol was a profound aspect of the lives of the many peoples of West and West-Central Africa. Descendants of …

Cooking In Times Of Oppression, Dorota Koczanowicz

Dublin Gastronomy Symposium

In 2017, Marije Vogelzang's interactive performance at the Museum of Rotterdam, 'Black Confectti', was designed to enable the experience of a difficult wartime past. Using authentic recipes from the war press, she prepared dishes based on the creativity of the crisis. In the face of starvation and the struggle for life, the selflessness of creative action in the kitchen and the effort of documentation in the form of recipes from the past and culinary fantasies from the past proved to be a helpful tool for surviving the most oppressive situation. The effectiveness of this strategy is clearly demonstrated not only …