Academic literature on the topic 'West Indies Cookery'

Wild cocoyam is a non edible plant found growing around riversides and can serve as source of energy to ruminants. Hence, a twelve weeks study was conducted to investigate the effect of wild cocoyam – urea meal on the growth performance and blood profile of West African dwarf (WAD) goats. Twelve WAD goats with an average weight of 7.25 ± 0.04kg were randomly allotted into four dietary treatments: T1 (raw wild cocoyam), T2 (urea treated wild cocoyam), T3 (urea treated cooked wild cocoyam) and T4 (urea treated fermented wild cocoyam), replicated thrice in a completely randomized design. Results obtained showed that the experimental diets significantly (p < 0.05) influenced the growth performance. Goats fed urea treated cooked wild cocoyam had the best feed conversion ratio (10.35), the highest values of dry matter intake (405.35 g/day) and daily weight gain (39.17 g/day) when compared to other dietary treatments. The dietary treatments did not significantly (p < 0.05) influence the haematological parameters except the red blood cells (9.62 - 11.67×106 mm3),white blood cells (4.07-9.05×106 mm3) and monocytes (1.00-2.50%). No significant (p>0.05) differences among the dietary treatments were observed in all the serum biochemical indices evaluated except for urea which ranged from 15.50 – 28.70mg/dl. It can therefore be concluded that addition of urea with processing, further improved the utilization of the experimental diets thus improving performance of the animals.

Abstract A new distribution map is provided for Sphaerophragmium acaciae (Cooke) Magnus. Hosts: Albizia lebbek. Information is given on the geographical distribution in AFRICA, Ghana, Kenya, Madagascar, Malawi, Mauritius, Nigeria, Reunion, Senegal, Sierra Leone, Sudan, Uganda, French, West Africa, ASIA, Bangladesh, China, Guangxi, Fujian, Guangdong, Hong Kong, India, Assam, Karnataka, West Bengal, Maharashtra, Tamil Nadu, Uttar Pradesh, Japan, Myanmar, Pakistan, Philippines, Taiwan, Thailand, Vietnam, AUSTRALASIA & OCEANIA, Australia, New Caledonia, NORTH AMERICA, Mexico, USA, CENTRAL AMERICA & WEST INDIES, Jamaica, Puerto Rico, SOUTH AMERICA, Brazil, Rio de Janeiro.

Abstract A new distribution map is provided for Phomopsis cocoina (Cooke) Punith. Hosts: Cocos nucifera, Corypha umbraculifera. Information is given on the geographical distribution in AFRICA, Kenya, Mauritius, Seychelles, ASIA, India, Malaysia, Nepal, Sri Lanka, AUSTRALASIA & OCEANIA, Guam, Papua New Guinea, Solomon Islands, CENTRAL AMERICA & WEST INDIES, Jamaica, Puerto Rico, Trinidad, SOUTH AMERICA, Guyana.

Abstract A new distribution map is provided for Venturia inaequalis (Cooke) Wint. Hosts: Apple (Malus pumila). Information is given on the geographical distribution in Africa, Egypt, Ethiopia, Ghana, Kenya, Libya, Madagascar, Morocco, South Africa, Zaire, Zimbabwe, Asia, Afghanistan, Bhutan, China, India, Kashmir, Himachal Pradesh, Indonesia, Java, Iran, Iraq, Israel, Japan, Jordan, Korea, Lebanon, Pakistan, Saudi Arabia, Syria, Taiwan, Turkey, USSR, Central Asia, Kazakhstan, Far East, Australasia & Oceania, Australia, New South Wales, Queensland, South Australia, Vict, Tasmania, New Zealand, Europe, Austria, Belgium, Britain & Northern Ireland, Jersey, Bulgaria, Cyprus, Czechoslovakia, Denmark, Finland, France, Germany, Greece, Hungary, Irish Republic, Italy, Malta, Netherlands, Norway, Poland, Portugal, Romania, Sweden, Switzerland, Yugoslavia, North America, Canada, Mexico, USA, Central America & West Indies, Guatemala, Panama, Salvador, South America, Argentina, Bolivia, Brazil, Rio Grande do Sul, Chile, Colombia, Ecuador, Peru, Uruguay.

Abstract A new distribution map is provided for Puccinia purpurea Cooke. Hosts: Sorghum spp. Information is given on the geographical distribution in Africa, Angola, Benin, Botswana, Burundi, Canary Islands, Central African Republic, Chad, Egypt, Ethiopia, Ghana, Kenya, Madagascar, Madeira, Malawi, Mauritius, Morocco, Mozambique, Nigeria, Reunion, Rwanda, Senegal, Sierra Leone, Somalia, South Africa, Sudan, Swaziland, Tanzania, Togo, Tunisia, Uganda, Zaire, Zambia, Zimbabwe, Asia, Afghanistan, Bangladesh, Bhutan, Burma, China, Hong Kong, India, Madras, Bombay, Uttar Pradesh, Bihar, Madhya Pradesh, Mysore, Indonesia, Java, Iraq, Israel, Japan, Kampuchea, Malaysia, Nepal, Pakistan, Philippines, Saudi Arabia, Sri Lanka, Taiwan, Thailand, Turkey, Vietnam, USSR, Russian Far East, Yemen Arab Republic, Australasia & Oceania, Australia, New South Wales, Queensland, Northern Territory, Fiji, Hawaii, New Caledonia, Papua New Guinea, Europe, Bulgaria, Cyprus, Greece, Italy, Malta, Portugal, North America, Bermuda, Mexico, USA, Alabama, Arkansas, California, Florida, Georgia, Indiana, Kansas, Louisiana, Mississippi, Missouri, Nebraska, Oklahoma, South Carolina, Texas, West Virginia, New Mexico, Central America & West Indies, Barbados, Costa Rica, Cuba, Dominican Republic, Guatemala, Haiti, Honduras, Jamaica, Nicaragua, Panama, Puerto Rico, St Christopher-nevis, St Vincent & Grenadines, Salvador, Trinidad & Tobago, South America, Argentina, Bolivia, Brazil, Pernambuco, Sao Pualo, Piaui, Chile, Colombia, Guyana, Peru, Uruguay, Venezuela.

Introduction Food has always been an essential component of daily life. Today, thinking about food is a much more complicated pursuit than planning the next meal, with food studies scholars devoting their efforts to researching “anything pertaining to food and eating, from how food is grown to when and how it is eaten, to who eats it and with whom, and the nutritional quality” (Duran and MacDonald 234). This is in addition to the work undertaken by an increasingly wide variety of popular culture researchers who explore all aspects of food (Risson and Brien 3): including food advertising, food packaging, food on television, and food in popular fiction. In creating stories, from those works that quickly disappear from bookstore shelves to those that become entrenched in the literary canon, writers use food to communicate the everyday and to explore a vast range of ideas from cultural background to social standing, and also use food to provide perspectives “into the cultural and historical uniqueness of a given social group” (Piatti-Farnell 80). For example in Oliver Twist (1838) by Charles Dickens, the central character challenges the class system when: “Child as he was, he was desperate with hunger and reckless with misery. He rose from the table, and advancing basin and spoon in hand, to the master, said, somewhat alarmed at his own temerity–‘Please, sir, I want some more’” (11). Scarlett O’Hara in Margaret Mitchell’s Gone with the Wind (1936) makes a similar point, a little more dramatically, when she declares: “As God is my witness, I’m never going to be hungry again” (419). Food can also take us into the depths of another culture: places that many of us will only ever read about. Food is also used to provide insight into a character’s state of mind. In Nora Ephron’s Heartburn (1983) an item as simple as boiled bread tells a reader so much more about Rachel Samstat than her preferred bakery items: “So we got married and I got pregnant and I gave up my New York apartment and moved to Washington. Talk about mistakes [...] there I was, trying to hold up my end in a city where you can’t even buy a decent bagel” (34). There are three ways in which writers can deal with food within their work. Firstly, food can be totally ignored. This approach is sometimes taken despite food being such a standard feature of storytelling that its absence, be it a lonely meal at home, elegant canapés at an impressively catered cocktail party, or a cheap sandwich collected from a local café, is an obvious omission. Food can also add realism to a story, with many authors putting as much effort into conjuring the smell, taste, and texture of food as they do into providing a backstory and a purpose for their characters. In recent years, a third way has emerged with some writers placing such importance upon food in fiction that the line that divides the cookbook and the novel has become distorted. This article looks at cookbooks and cookery in popular fiction with a particular focus on crime novels. Recipes: Ingredients and Preparation Food in fiction has been employed, with great success, to help characters cope with grief; giving them the reassurance that only comes through the familiarity of the kitchen and the concentration required to fulfil routine tasks: to chop and dice, to mix, to sift and roll, to bake, broil, grill, steam, and fry. Such grief can come from the breakdown of a relationship as seen in Nora Ephron’s Heartburn (1983). An autobiography under the guise of fiction, this novel is the first-person story of a cookbook author, a description that irritates the narrator as she feels her works “aren’t merely cookbooks” (95). She is, however, grateful she was not described as “a distraught, rejected, pregnant cookbook author whose husband was in love with a giantess” (95). As the collapse of the marriage is described, her favourite recipes are shared: Bacon Hash; Four Minute Eggs; Toasted Almonds; Lima Beans with Pears; Linguine Alla Cecca; Pot Roast; three types of Potatoes; Sorrel Soup; desserts including Bread Pudding, Cheesecake, Key Lime Pie and Peach Pie; and a Vinaigrette, all in an effort to reassert her personal skills and thus personal value. Grief can also result from loss of hope and the realisation that a life long dreamed of will never be realised. Like Water for Chocolate (1989), by Laura Esquivel, is the magical realist tale of Tita De La Garza who, as the youngest daughter, is forbidden to marry as she must take care of her mother, a woman who: “Unquestionably, when it came to dividing, dismantling, dismembering, desolating, detaching, dispossessing, destroying or dominating […] was a pro” (87). Tita’s life lurches from one painful, unjust episode to the next; the only emotional stability she has comes from the kitchen, and from her cooking of a series of dishes: Christmas Rolls; Chabela Wedding Cake; Quail in Rose Petal Sauce; Turkey Mole; Northern-style Chorizo; Oxtail Soup; Champandongo; Chocolate and Three Kings’s Day Bread; Cream Fritters; and Beans with Chilli Tezcucana-style. This is a series of culinary-based activities that attempts to superimpose normalcy on a life that is far from the everyday. Grief is most commonly associated with death. Undertaking the selection, preparation and presentation of meals in novels dealing with bereavement is both a functional and symbolic act: life must go on for those left behind but it must go on in a very different way. Thus, novels that use food to deal with loss are particularly important because they can “make non-cooks believe they can cook, and for frequent cooks, affirm what they already know: that cooking heals” (Baltazar online). In Angelina’s Bachelors (2011) by Brian O’Reilly, Angelina D’Angelo believes “cooking was not just about food. It was about character” (2). By the end of the first chapter the young woman’s husband is dead and she is in the kitchen looking for solace, and survival, in cookery. In The Kitchen Daughter (2011) by Jael McHenry, Ginny Selvaggio is struggling to cope with the death of her parents and the friends and relations who crowd her home after the funeral. Like Angelina, Ginny retreats to the kitchen. There are, of course, exceptions. In Ntozake Shange’s Sassafrass, Cypress & Indigo (1982), cooking celebrates, comforts, and seduces (Calta). This story of three sisters from South Carolina is told through diary entries, narrative, letters, poetry, songs, and spells. Recipes are also found throughout the text: Turkey; Marmalade; Rice; Spinach; Crabmeat; Fish; Sweetbread; Duck; Lamb; and, Asparagus. Anthony Capella’s The Food of Love (2004), a modern retelling of the classic tale of Cyrano de Bergerac, is about the beautiful Laura, a waiter masquerading as a top chef Tommaso, and the talented Bruno who, “thick-set, heavy, and slightly awkward” (21), covers for Tommaso’s incompetency in the kitchen as he, too, falls for Laura. The novel contains recipes and contains considerable information about food: Take fusilli […] People say this pasta was designed by Leonardo da Vinci himself. The spiral fins carry the biggest amount of sauce relative to the surface area, you see? But it only works with a thick, heavy sauce that can cling to the grooves. Conchiglie, on the other hand, is like a shell, so it holds a thin, liquid sauce inside it perfectly (17). Recipes: Dishing Up Death Crime fiction is a genre with a long history of focusing on food; from the theft of food in the novels of the nineteenth century to the utilisation of many different types of food such as chocolate, marmalade, and sweet omelettes to administer poison (Berkeley, Christie, Sayers), the latter vehicle for arsenic receiving much attention in Harriet Vane’s trial in Dorothy L. Sayers’s Strong Poison (1930). The Judge, in summing up the case, states to the members of the jury: “Four eggs were brought to the table in their shells, and Mr Urquhart broke them one by one into a bowl, adding sugar from a sifter [...he then] cooked the omelette in a chafing dish, filled it with hot jam” (14). Prior to what Timothy Taylor has described as the “pre-foodie era” the crime fiction genre was “littered with corpses whose last breaths smelled oddly sweet, or bitter, or of almonds” (online). Of course not all murders are committed in such a subtle fashion. In Roald Dahl’s Lamb to the Slaughter (1953), Mary Maloney murders her policeman husband, clubbing him over the head with a frozen leg of lamb. The meat is roasting nicely when her husband’s colleagues arrive to investigate his death, the lamb is offered and consumed: the murder weapon now beyond the recovery of investigators. Recent years have also seen more and more crime fiction writers present a central protagonist working within the food industry, drawing connections between the skills required for food preparation and those needed to catch a murderer. Working with cooks or crooks, or both, requires planning and people skills in addition to creative thinking, dedication, reliability, stamina, and a willingness to take risks. Kent Carroll insists that “food and mysteries just go together” (Carroll in Calta), with crime fiction website Stop, You’re Killing Me! listing, at the time of writing, over 85 culinary-based crime fiction series, there is certainly sufficient evidence to support his claim. Of the numerous works available that focus on food there are many series that go beyond featuring food and beverages, to present recipes as well as the solving of crimes. These include: the Candy Holliday Murder Mysteries by B. B. Haywood; the Coffeehouse Mysteries by Cleo Coyle; the Hannah Swensen Mysteries by Joanne Fluke; the Hemlock Falls Mysteries by Claudia Bishop; the Memphis BBQ Mysteries by Riley Adams; the Piece of Cake Mysteries by Jacklyn Brady; the Tea Shop Mysteries by Laura Childs; and, the White House Chef Mysteries by Julie Hyzy. The vast majority of offerings within this female dominated sub-genre that has been labelled “Crime and Dine” (Collins online) are American, both in origin and setting. A significant contribution to this increasingly popular formula is, however, from an Australian author Kerry Greenwood. Food features within her famed Phryne Fisher Series with recipes included in A Question of Death (2007). Recipes also form part of Greenwood’s food-themed collection of short crime stories Recipes for Crime (1995), written with Jenny Pausacker. These nine stories, each one imitating the style of one of crime fiction’s greatest contributors (from Agatha Christie to Raymond Chandler), allow readers to simultaneously access mysteries and recipes. 2004 saw the first publication of Earthly Delights and the introduction of her character, Corinna Chapman. This series follows the adventures of a woman who gave up a career as an accountant to open her own bakery in Melbourne. Corinna also investigates the occasional murder. Recipes can be found at the end of each of these books with the Corinna Chapman Recipe Book (nd), filled with instructions for baking bread, muffins and tea cakes in addition to recipes for main courses such as risotto, goulash, and “Chicken with Pineapple 1971 Style”, available from the publisher’s website. Recipes: Integration and Segregation In Heartburn (1983), Rachel acknowledges that presenting a work of fiction and a collection of recipes within a single volume can present challenges, observing: “I see that I haven’t managed to work in any recipes for a while. It’s hard to work in recipes when you’re moving the plot forward” (99). How Rachel tells her story is, however, a reflection of how she undertakes her work, with her own cookbooks being, she admits, more narration than instruction: “The cookbooks I write do well. They’re very personal and chatty–they’re cookbooks in an almost incidental way. I write chapters about friends or relatives or trips or experiences, and work in the recipes peripherally” (17). Some authors integrate detailed recipes into their narratives through description and dialogue. An excellent example of this approach can be found in the Coffeehouse Mystery Series by Cleo Coyle, in the novel On What Grounds (2003). When the central protagonist is being questioned by police, Clare Cosi’s answers are interrupted by a flashback scene and instructions on how to make Greek coffee: Three ounces of water and one very heaped teaspoon of dark roast coffee per serving. (I used half Italian roast, and half Maracaibo––a lovely Venezuelan coffee, named after the country’s major port; rich in flavour, with delicate wine overtones.) / Water and finely ground beans both go into the ibrik together. The water is then brought to a boil over medium heat (37). This provides insight into Clare’s character; that, when under pressure, she focuses her mind on what she firmly believes to be true – not the information that she is doubtful of or a situation that she is struggling to understand. Yet breaking up the action within a novel in this way–particularly within crime fiction, a genre that is predominantly dependant upon generating tension and building the pacing of the plotting to the climax–is an unusual but ultimately successful style of writing. Inquiry and instruction are comfortable bedfellows; as the central protagonists within these works discover whodunit, the readers discover who committed murder as well as a little bit more about one of the world’s most popular beverages, thus highlighting how cookbooks and novels both serve to entertain and to educate. Many authors will save their recipes, serving them up at the end of a story. This can be seen in Julie Hyzy’s White House Chef Mystery novels, the cover of each volume in the series boasts that it “includes Recipes for a Complete Presidential Menu!” These menus, with detailed ingredients lists, instructions for cooking and options for serving, are segregated from the stories and appear at the end of each work. Yet other writers will deploy a hybrid approach such as the one seen in Like Water for Chocolate (1989), where the ingredients are listed at the commencement of each chapter and the preparation for the recipes form part of the narrative. This method of integration is also deployed in The Kitchen Daughter (2011), which sees most of the chapters introduced with a recipe card, those chapters then going on to deal with action in the kitchen. Using recipes as chapter breaks is a structure that has, very recently, been adopted by Australian celebrity chef, food writer, and, now fiction author, Ed Halmagyi, in his new work, which is both cookbook and novel, The Food Clock: A Year of Cooking Seasonally (2012). As people exchange recipes in reality, so too do fictional characters. The Recipe Club (2009), by Andrea Israel and Nancy Garfinkel, is the story of two friends, Lilly Stone and Valerie Rudman, which is structured as an epistolary novel. As they exchange feelings, ideas and news in their correspondence, they also exchange recipes: over eighty of them throughout the novel in e-mails and letters. In The Food of Love (2004), written messages between two of the main characters are also used to share recipes. In addition, readers are able to post their own recipes, inspired by this book and other works by Anthony Capella, on the author’s website. From Page to Plate Some readers are contributing to the burgeoning food tourism market by seeking out the meals from the pages of their favourite novels in bars, cafés, and restaurants around the world, expanding the idea of “map as menu” (Spang 79). In Shannon McKenna Schmidt’s and Joni Rendon’s guide to literary tourism, Novel Destinations (2009), there is an entire section, “Eat Your Words: Literary Places to Sip and Sup”, dedicated to beverages and food. The listings include details for John’s Grill, in San Francisco, which still has on the menu Sam Spade’s Lamb Chops, served with baked potato and sliced tomatoes: a meal enjoyed by author Dashiell Hammett and subsequently consumed by his well-known protagonist in The Maltese Falcon (193), and the Café de la Paix, in Paris, frequented by Ian Fleming’s James Bond because “the food was good enough and it amused him to watch the people” (197). Those wanting to follow in the footsteps of writers can go to Harry’s Bar, in Venice, where the likes of Marcel Proust, Sinclair Lewis, Somerset Maugham, Ernest Hemingway, and Truman Capote have all enjoyed a drink (195) or The Eagle and Child, in Oxford, which hosted the regular meetings of the Inklings––a group which included C.S. Lewis and J.R.R. Tolkien––in the wood-panelled Rabbit Room (203). A number of eateries have developed their own literary themes such as the Peacocks Tearooms, in Cambridgeshire, which blends their own teas. Readers who are also tea drinkers can indulge in the Sherlock Holmes (Earl Grey with Lapsang Souchong) and the Doctor Watson (Keemun and Darjeeling with Lapsang Souchong). Alternatively, readers may prefer to side with the criminal mind and indulge in the Moriarty (Black Chai with Star Anise, Pepper, Cinnamon, and Fennel) (Peacocks). The Moat Bar and Café, in Melbourne, situated in the basement of the State Library of Victoria, caters “to the whimsy and fantasy of the fiction housed above” and even runs a book exchange program (The Moat). For those readers who are unable, or unwilling, to travel the globe in search of such savoury and sweet treats there is a wide variety of locally-based literary lunches and other meals, that bring together popular authors and wonderful food, routinely organised by book sellers, literature societies, and publishing houses. There are also many cookbooks now easily obtainable that make it possible to re-create fictional food at home. One of the many examples available is The Book Lover’s Cookbook (2003) by Shaunda Kennedy Wenger and Janet Kay Jensen, a work containing over three hundred pages of: Breakfasts; Main & Side Dishes; Soups; Salads; Appetizers, Breads & Other Finger Foods; Desserts; and Cookies & Other Sweets based on the pages of children’s books, literary classics, popular fiction, plays, poetry, and proverbs. If crime fiction is your preferred genre then you can turn to Jean Evans’s The Crime Lover’s Cookbook (2007), which features short stories in between the pages of recipes. There is also Estérelle Payany’s Recipe for Murder (2010) a beautifully illustrated volume that presents detailed instructions for Pigs in a Blanket based on the Big Bad Wolf’s appearance in The Three Little Pigs (44–7), and Roast Beef with Truffled Mashed Potatoes, which acknowledges Patrick Bateman’s fondness for fine dining in Bret Easton Ellis’s American Psycho (124–7). Conclusion Cookbooks and many popular fiction novels are reflections of each other in terms of creativity, function, and structure. In some instances the two forms are so closely entwined that a single volume will concurrently share a narrative while providing information about, and instruction, on cookery. Indeed, cooking in books is becoming so popular that the line that traditionally separated cookbooks from other types of books, such as romance or crime novels, is becoming increasingly distorted. The separation between food and fiction is further blurred by food tourism and how people strive to experience some of the foods found within fictional works at bars, cafés, and restaurants around the world or, create such experiences in their own homes using fiction-themed recipe books. Food has always been acknowledged as essential for life; books have long been acknowledged as food for thought and food for the soul. Thus food in both the real world and in the imagined world serves to nourish and sustain us in these ways. References Adams, Riley. Delicious and Suspicious. New York: Berkley, 2010. –– Finger Lickin’ Dead. New York: Berkley, 2011. –– Hickory Smoked Homicide. New York: Berkley, 2011. Baltazar, Lori. “A Novel About Food, Recipes Included [Book review].” Dessert Comes First. 28 Feb. 2012. 20 Aug. 2012 ‹http://dessertcomesfirst.com/archives/8644›. Berkeley, Anthony. The Poisoned Chocolates Case. London: Collins, 1929. Bishop, Claudia. Toast Mortem. New York: Berkley, 2010. –– Dread on Arrival. New York: Berkley, 2012. Brady, Jacklyn. A Sheetcake Named Desire. New York: Berkley, 2011. –– Cake on a Hot Tin Roof. New York: Berkley, 2012. Calta, Marialisa. “The Art of the Novel as Cookbook.” The New York Times. 17 Feb. 1993. 23 Jul. 2012 ‹http://www.nytimes.com/1993/02/17/style/the-art-of-the-novel-as-cookbook.html?pagewanted=all&src=pm›. Capella, Anthony. The Food of Love. London: Time Warner, 2004/2005. Carroll, Kent in Calta, Marialisa. “The Art of the Novel as Cookbook.” The New York Times. 17 Feb. 1993. 23 Jul. 2012 ‹http://www.nytimes.com/1993/02/17/style/the-art-of-the-novel-as-cookbook.html?pagewanted=all&src=pm›. Childs, Laura. Death by Darjeeling. New York: Berkley, 2001. –– Shades of Earl Grey. New York: Berkley, 2003. –– Blood Orange Brewing. New York: Berkley, 2006/2007. –– The Teaberry Strangler. New York: Berkley, 2010/2011. Collins, Glenn. “Your Favourite Fictional Crime Moments Involving Food.” The New York Times Diner’s Journal: Notes on Eating, Drinking and Cooking. 16 Jul. 2012. 17 Jul. 2012 ‹http://dinersjournal.blogs.nytimes.com/2012/07/16/your-favorite-fictional-crime-moments-involving-food›. Coyle, Cleo. On What Grounds. New York: Berkley, 2003. –– Murder Most Frothy. New York: Berkley, 2006. –– Holiday Grind. New York: Berkley, 2009/2010. –– Roast Mortem. New York: Berkley, 2010/2011. Christie, Agatha. A Pocket Full of Rye. London: Collins, 1953. Dahl, Roald. Lamb to the Slaughter: A Roald Dahl Short Story. New York: Penguin, 1953/2012. eBook. Dickens, Charles. Oliver Twist, or, the Parish Boy’s Progress. In Collection of Ancient and Modern British Authors, Vol. CCXXIX. Paris: Baudry’s European Library, 1838/1839. Duran, Nancy, and Karen MacDonald. “Information Sources for Food Studies Research.” Food, Culture and Society: An International Journal of Multidisciplinary Research 2.9 (2006): 233–43. Ephron, Nora. Heartburn. New York: Vintage, 1983/1996. Esquivel, Laura. Trans. Christensen, Carol, and Thomas Christensen. Like Water for Chocolate: A Novel in Monthly Instalments with Recipes, romances and home remedies. London: Black Swan, 1989/1993. Evans, Jeanne M. The Crime Lovers’s Cookbook. City: Happy Trails, 2007. Fluke, Joanne. Fudge Cupcake Murder. New York: Kensington, 2004. –– Key Lime Pie Murder. New York: Kensington, 2007. –– Cream Puff Murder. New York: Kensington, 2009. –– Apple Turnover Murder. New York: Kensington, 2010. Greenwood, Kerry, and Jenny Pausacker. Recipes for Crime. Carlton: McPhee Gribble, 1995. Greenwood, Kerry. The Corinna Chapman Recipe Book: Mouth-Watering Morsels to Make Your Man Melt, Recipes from Corinna Chapman, Baker and Reluctant Investigator. nd. 25 Aug. 2012 ‹http://www.allenandunwin.com/_uploads/documents/minisites/Corinna_recipebook.pdf›. –– A Question of Death: An Illustrated Phryne Fisher Treasury. Crows Nest: Allen & Unwin, 2007. Halmagyi, Ed. The Food Clock: A Year of Cooking Seasonally. Sydney: Harper Collins, 2012. Haywood, B. B. Town in a Blueberry Jam. New York: Berkley, 2010. –– Town in a Lobster Stew. New York: Berkley, 2011. –– Town in a Wild Moose Chase. New York: Berkley, 2012. Hyzy, Julie. State of the Onion. New York: Berkley, 2008. –– Hail to the Chef. New York: Berkley, 2008. –– Eggsecutive Orders. New York: Berkley, 2010. –– Buffalo West Wing. New York: Berkley, 2011. –– Affairs of Steak. New York: Berkley, 2012. Israel, Andrea, and Nancy Garfinkel, with Melissa Clark. The Recipe Club: A Novel About Food And Friendship. New York: HarperCollins, 2009. McHenry, Jael. The Kitchen Daughter: A Novel. New York: Gallery, 2011. Mitchell, Margaret. Gone With the Wind. London: Pan, 1936/1974 O’Reilly, Brian, with Virginia O’Reilly. Angelina’s Bachelors: A Novel, with Food. New York: Gallery, 2011. Payany, Estérelle. Recipe for Murder: Frightfully Good Food Inspired by Fiction. Paris: Flammarion, 2010. Peacocks Tearooms. Peacocks Tearooms: Our Unique Selection of Teas. 23 Aug. 2012 ‹http://www.peacockstearoom.co.uk/teas/page1.asp›. Piatti-Farnell, Lorna. “A Taste of Conflict: Food, History and Popular Culture In Katherine Mansfield’s Fiction.” Australasian Journal of Popular Culture 2.1 (2012): 79–91. Risson, Toni, and Donna Lee Brien. “Editors’ Letter: That Takes the Cake: A Slice Of Australasian Food Studies Scholarship.” Australasian Journal of Popular Culture 2.1 (2012): 3–7. Sayers, Dorothy L. Strong Poison. London: Hodder and Stoughton, 1930/2003. Schmidt, Shannon McKenna, and Joni Rendon. Novel Destinations: Literary Landmarks from Jane Austen’s Bath to Ernest Hemingway’s Key West. Washington, DC: National Geographic, 2009. Shange, Ntozake. Sassafrass, Cypress and Indigo: A Novel. New York: St Martin’s, 1982. Spang, Rebecca L. “All the World’s A Restaurant: On The Global Gastronomics Of Tourism and Travel.” In Raymond Grew (Ed). Food in Global History. Boulder, Colorado: Westview Press, 1999. 79–91. Taylor, Timothy. “Food/Crime Fiction.” Timothy Taylor. 2010. 17 Jul. 2012 ‹http://www.timothytaylor.ca/10/08/20/foodcrime-fiction›. The Moat Bar and Café. The Moat Bar and Café: Welcome. nd. 23 Aug. 2012 ‹http://themoat.com.au/Welcome.html›. Wenger, Shaunda Kennedy, and Janet Kay Jensen. The Book Lover’s Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages that Feature Them. New York: Ballantine, 2003/2005.

Abstract Objectives Fe deficiency is relatively high in areas that grow and consumed cassava as staple food. This study investigated the Fe concentration and bioaccessibility in fufu produced from yellow-fleshed cassava roots genotypes. Methods Six genotypes of yellow-fleshed and one genotype of white cassava roots were processed into fufu using conventional (oven and sun dried) and traditional (bowl and river) methods and the samples were analyzed for Fe using standard laboratory procedures. Data were analyzed using means which were then separated by Duncan's multiple range tests. Results Result shows significant differences (P < 0.05) in mean Fe concentration (ranged from 6.67–13.22 µg/g in cooked fufu per dried weight) with sun-dried fufu recording the highest value and the Traditional Bowl fufu recording the least value. Genotype 3724 scored the highest while SLICASS 7 scored the least Fe concentration. The in-vitro result revealed a strong ferritin formation in traditional river fufu than sun-dried fufu. Indeed, these were identified in higher levels in the sun-dried fufu than all the other fufu samples. Conclusions This result indicates both processing and genotype affect Fe and further identifies cassava roots potential to enhancing Fe nutrition in populations that produced and consumed this product. Funding Sources West African Agricultural Productivity Program 1c_Sierra Leone, Normman Borlaug Leadership Enhancment Agricultural Program, Sierra Leone Agricultural Research Institute.

Introduction: Glycemic index is an important parameter designed to quantify the relative blood glucose response of foods in comparison with reference glucose. Determination of glycemic index and loads of carbohydrate- rich foods play as tools of nutritional guidelines for glycemic control and to reduce the risk of diabetic complications. Thus, the aim of this study was to determine glycemic index and glycemic loads of cassava and sweet potato of commonly consumed food items of Bench-Maji, south west Ethiopia. Materials and Methods: The 23 healthy subjects were participated in the study from Ethiopia; the mean age was 27 ± 2 years. The matured cassava and sweet potato food items were processed by washed, peeled and cooked in water (gentle boiling at 90 Co) for 20 minutes. Participants were informed to consume 50 g of carbohydrate portions of tested and reference foods. Blood sample were collected at 0 (fasting), 30, 60 and 120 minutes after ingestion of tested and reference foods. Glycemic index value of foods was calculated from the ratio of incremental area under the glucose curves of the foods. Glycemic loads for each food was determined from its glycemic index value and carbohydrate content. Data were statistically analysed by ANOVA and differences between means identified by the student t-test. Results: The cassava and sweet potato had a medium glycemic indices (GI: 60), in spite of they generated a high glycemic loads of 26 and 24 respectively. The cassava and sweet potato had significantly lower (p<0.0001) blood glucose response was noticed as compared to white bread. There was no difference of GI and GL of tested foods within the participants and statistically not significant (p>0.05). Conclusion: This study showed that the cassava and sweet potato foods had a medium glycemic index and high glycemic loads. The tested foods had significantly lower blood glucose response as compared to reference food of white bread. The resulted GI and GL data of tested foods could be help as guide of food choices to control glycemic level and to reduce the risk of diabetic complications.

Introduction Ireland did not have a tradition of printed cookbooks prior to the 20th century. As a consequence, Irish culinary manuscripts from before this period are an important primary source for historians. This paper makes the case that the manuscripts are a unique way of accessing voices that have quotidian concerns seldom heard above the dominant narratives of conquest, colonisation and famine (Higgins; Dawson). Three manuscripts are examined to see how they contribute to an understanding of Irish social and culinary history. The Irish banking crisis of 2008 is a reminder that comments such as the one in the title of this paper may be more then a casual remark, indicating rather an underlying anxiety. Equally important is the evidence in the manuscripts that Ireland had a domestic culinary tradition sited within the culinary traditions of the British Isles. The terms “vernacular”, representing localised needs and traditions, and “polite”, representing stylistic features incorporated for aesthetic reasons, are more usually applied in the architectural world. As terms, they reflect in a politically neutral way the culinary divide witnessed in the manuscripts under discussion here. Two of the three manuscripts are anonymous, but all are written from the perspective of a well-provisioned house. The class background is elite and as such these manuscripts are not representative of the vernacular, which in culinary terms is likely to be a tradition recorded orally (Gold). The first manuscript (NLI, Tervoe) and second manuscript (NLI, Limerick) show the levels of impact of French culinary influence through their recipes for “cullis”. The Limerick manuscript also opens the discussion to wider social concerns. The third manuscript (NLI, Baker) is unusual in that the author, Mrs. Baker, goes to great lengths to record the provenance of the recipes and as such the collection affords a glimpse into the private “polite” world of the landed gentry in Ireland with its multiplicity of familial and societal connections. Cookbooks and Cuisine in Ireland in the 19th Century During the course of the 18th century, there were 136 new cookery book titles and 287 reprints published in Britain (Lehmann, Housewife 383). From the start of the 18th to the end of the 19th century only three cookbooks of Irish, or Anglo-Irish, authorship have been identified. The Lady’s Companion: or Accomplish’d Director In the whole Art of Cookery was published in 1767 by John Mitchell in Skinner-Row, under the pseudonym “Ceres,” while the Countess of Caledon’s Cheap Receipts and Hints on Cookery: Collected for Distribution Amongst the Irish Peasantry was printed in Armagh by J. M. Watters for private circulation in 1847. The modern sounding Dinners at Home, published in London in 1878 under the pseudonym “Short”, appears to be of Irish authorship, a review in The Irish Times describing it as being written by a “Dublin lady”, the inference being that she was known to the reviewer (Farmer). English Copyright Law was extended to Ireland in July 1801 after the Act of Union between Great Britain and Ireland in 1800 (Ferguson). Prior to this, many titles were pirated in Ireland, a cause of confusion alluded to by Lehmann when she comments regarding the Ceres book that it “does not appear to be simply a Dublin-printed edition of an English book” (Housewife 403). This attribution is based on the dedication in the preface: “To The Ladies of Dublin.” From her statement that she had a “great deal of experience in business of this kind”, one may conclude that Ceres had worked as a housekeeper or cook. Cheap Receipts and Hints on Cookery was the second of two books by Catherine Alexander, Countess of Caledon. While many commentators were offering advice to Irish people on how to alleviate their poverty, in Friendly Advice to Irish Mothers on Training their Children, Alexander was unusual in addressing her book specifically to its intended audience (Bourke). In this cookbook, the tone is of a practical didactic nature, the philosophy that of enablement. Given the paucity of printed material, manuscripts provide the main primary source regarding the existence of an indigenous culinary tradition. Attitudes regarding this tradition lie along the spectrum exemplified by the comments of an Irish journalist, Kevin Myers, and an eminent Irish historian, Louis Cullen. Myers describes Irish cuisine as a “travesty” and claims that the cuisine of “Old Ireland, in texture and in flavour, generally resembles the cinders after the suttee of a very large, but not very tasty widow”, Cullen makes the case that Irish cuisine is “one of the most interesting culinary traditions in Europe” (141). It is not proposed to investigate the ideological standpoints behind the various comments on Irish food. Indeed, the use of the term “Irish” in this context is fraught with difficulty and it should be noted that in the three manuscripts proposed here, the cuisine is that of the gentry class and representative of a particular stratum of society more accurately described as belonging to the Anglo-Irish tradition. It is also questionable how the authors of the three manuscripts discussed would have described themselves in terms of nationality. The anxiety surrounding this issue of identity is abating as scholarship has moved from viewing the cultural artifacts and buildings inherited from this class, not as symbols of an alien heritage, but rather as part of the narrative of a complex country (Rees). The antagonistic attitude towards this heritage could be seen as reaching its apogee in the late 1950s when the then Government minister, Kevin Boland, greeted the decision to demolish a row of Georgian houses in Dublin with jubilation, saying that they stood for everything that he despised, and describing the Georgian Society, who had campaigned for their preservation, as “the preserve of the idle rich and belted earls” (Foster 160). Mac Con Iomaire notes that there has been no comprehensive study of the history of Irish food, and the implications this has for opinions held, drawing attention to the lack of recognition that a “parallel Anglo-Irish cuisine existed among the Protestant elite” (43). To this must be added the observation that Myrtle Allen, the doyenne of the Irish culinary world, made when she observed that while we have an Irish identity in food, “we belong to a geographical and culinary group with Wales, England, and Scotland as all counties share their traditions with their next door neighbour” (1983). Three Irish Culinary Manuscripts The three manuscripts discussed here are held in the National Library of Ireland (NLI). The manuscript known as Tervoe has 402 folio pages with a 22-page index. The National Library purchased the manuscript at auction in December 2011. Although unattributed, it is believed to come from Tervoe House in County Limerick (O’Daly). Built in 1776 by Colonel W.T. Monsell (b.1754), the Monsell family lived there until 1951 (see, Fig. 1). The house was demolished in 1953 (Bence-Jones). William Monsell, 1st Lord Emly (1812–94) could be described as the most distinguished of the family. Raised in an atmosphere of devotion to the Union (with Great Britain), loyalty to the Church of Ireland, and adherence to the Tory Party, he converted in 1850 to the Roman Catholic religion, under the influence of Cardinal Newman and the Oxford Movement, changing his political allegiance from Tory to Whig. It is believed that this change took place as a result of the events surrounding the Great Irish Famine of 1845–50 (Potter). The Tervoe manuscript is catalogued as 18th century, and as the house was built in the last quarter of the century, it would be reasonable to surmise that its conception coincided with that period. It is a handsome volume with original green vellum binding, which has been conserved. Fig. 1. Tervoe House, home of the Monsell family. In terms of culinary prowess, the scope of the Tervoe manuscript is extensive. For the purpose of this discussion, one recipe is of particular interest. The recipe, To make a Cullis for Flesh Soups, instructs the reader to take the fat off four pounds of the best beef, roast the beef, pound it to a paste with crusts of bread and the carcasses of partridges or other fowl “that you have by you” (NLI, Tervoe). This mixture should then be moistened with best gravy, and strong broth, and seasoned with pepper, thyme, cloves, and lemon, then sieved for use with the soup. In 1747 Hannah Glasse published The Art of Cookery, Made Plain and Easy. The 1983 facsimile edition explains the term “cullis” as an Anglicisation of the French word coulis, “a preparation for thickening soups and stews” (182). The coulis was one of the essential components of the nouvelle cuisine of the 18th century. This movement sought to separate itself from “the conspicuous consumption of profusion” to one where the impression created was one of refinement and elegance (Lehmann, Housewife 210). Reactions in England to this French culinary innovation were strong, if not strident. Glasse derides French “tricks”, along with French cooks, and the coulis was singled out for particular opprobrium. In reality, Glasse bestrides both sides of the divide by giving the much-hated recipe and commenting on it. She provides another example of this in her recipe for The French Way of Dressing Partridges to which she adds the comment: “this dish I do not recommend; for I think it an odd jumble of thrash, by that time the Cullis, the Essence of Ham, and all other Ingredients are reckoned, the Partridges will come to a fine penny; but such Receipts as this, is what you have in most Books of Cookery yet printed” (53). When Daniel Defoe in The Complete English Tradesman of 1726 criticised French tradesmen for spending so much on the facades of their shops that they were unable to offer their customers a varied stock within, we can see the antipathy spilling over into other creative fields (Craske). As a critical strategy, it is not dissimilar to Glasse when she comments “now compute the expense, and see if this dish cannot be dressed full as well without this expense” at the end of a recipe for the supposedly despised Cullis for all Sorts of Ragoo (53). Food had become part of the defining image of Britain as an aggressively Protestant culture in opposition to Catholic France (Lehmann Politics 75). The author of the Tervoe manuscript makes no comment about the dish other than “A Cullis is a mixture of things, strained off.” This is in marked contrast to the second manuscript (NLI, Limerick). The author of this anonymous manuscript, from which the title of this paper is taken, is considerably perplexed by the term cullis, despite the manuscript dating 1811 (Fig. 2). Of Limerick provenance also, but considerably more modest in binding and scope, the manuscript was added to for twenty years, entries terminating around 1831. The recipe for Beef Stake (sic) Pie is an exact transcription of a recipe in John Simpson’s A Complete System of Cookery, published in 1806, and reads Cut some beef steaks thin, butter a pan (or as Lord Buckingham’s cook, from whom these rects are taken, calls it a soutis pan, ? [sic] (what does he mean, is it a saucepan) [sic] sprinkle the pan with pepper and salt, shallots thyme and parsley, put the beef steaks in and the pan on the fire for a few minutes then put them to cool, when quite cold put them in the fire, scrape all the herbs in over the fire and ornament as you please, it will take an hour and half, when done take the top off and put in some coulis (what is that?) [sic]. Fig. 2. Beef Stake Pie (NLI, Limerick). Courtesy of the National Library of Ireland. Simpson was cook to Lord Buckingham for at least a year in 1796, and may indeed have travelled to Ireland with the Duke who had several connections there. A feature of this manuscript are the number of Cholera remedies that it contains, including the “Rect for the cholera sent by Dr Shanfer from Warsaw to the Brussels Government”. Cholera had reached Germany by 1830, and England by 1831. By March 1832, it had struck Belfast and Dublin, the following month being noted in Cork, in the south of the country. Lasting a year, the epidemic claimed 50,000 lives in Ireland (Fenning). On 29 April 1832, the diarist Amhlaoibh Ó Súilleabháin notes, “we had a meeting today to keep the cholera from Callan. May God help us” (De Bhaldraithe 132). By 18 June, the cholera is “wrecking destruction in Ennis, Limerick and Tullamore” (135) and on 26 November, “Seed being sown. The end of the month wet and windy. The cholera came to Callan at the beginning of the month. Twenty people went down with it and it left the town then” (139). This situation was obviously of great concern and this is registered in the manuscript. Another concern is that highlighted by the recommendation that “this receipt is as good as the bank. It has been obligingly given to Mrs Hawkesworth by the chief book keeper at the Bank of Ireland” (NLI, Limerick). The Bank of Ireland commenced business at St. Mary’s Abbey in Dublin in June 1783, having been established under the protection of the Irish Parliament as a chartered rather then a central bank. As such, it supplied a currency of solidity. The charter establishing the bank, however, contained a prohibitory clause preventing (until 1824 when it was repealed) more then six persons forming themselves into a company to carry on the business of banking. This led to the formation, especially outside Dublin, of many “small private banks whose failure was the cause of immense wretchedness to all classes of the population” (Gilbert 19). The collapse that caused the most distress was that of the Ffrench bank in 1814, founded eleven years previously by the family of Lord Ffrench, one of the leading Catholic peers, based in Connacht in the west of Ireland. The bank issued notes in exchange for Bank of Ireland notes. Loans from Irish banks were in the form of paper money which were essentially printed promises to pay the amount stated and these notes were used in ordinary transactions. So great was the confidence in the Ffrench bank that their notes were held by the public in preference to Bank of Ireland notes, most particularly in Connacht. On 27 June 1814, there was a run on the bank leading to collapse. The devastation spread through society, from business through tenant farmers to the great estates, and notably so in Galway. Lord Ffrench shot himself in despair (Tennison). Williams and Finn, founded in Kilkenny in 1805, entered bankruptcy proceedings in 1816, and the last private bank outside Dublin, Delacours in Mallow, failed in 1835 (Barrow). The issue of bank failure is commented on by writers of the period, notably so in Dickens, Thackery, and Gaskill, and Edgeworth in Ireland. Following on the Ffrench collapse, notes from the Bank of Ireland were accorded increased respect, reflected in the comment in this recipe. The receipt in question is one for making White Currant Wine, with the unusual addition of a slice of bacon suspended from the bunghole when the wine is turned, for the purpose of enriching it. The recipe was provided to “Mrs Hawkesworth by the chief book keeper of the bank” (NLI, Limerick). In 1812, a John Hawkesworth, agent to Lord CastleCoote, was living at Forest Lodge, Mountrath, County Laois (Ennis Chronicle). The Coote family, although settling in County Laois in the seventeenth century, had strong connections with Limerick through a descendent of the younger brother of the first Earl of Mountrath (Landed Estates). The last manuscript for discussion is the manuscript book of Mrs Abraham Whyte Baker of Ballytobin House, County Kilkenny, 1810 (NLI, Baker). Ballytobin, or more correctly Ballaghtobin, is a townland in the barony of Kells, four miles from the previously mentioned Callan. The land was confiscated from the Tobin family during the Cromwellian campaign in Ireland of 1649–52, and was reputedly purchased by a Captain Baker, to establish what became the estate of Ballaghtobin (Fig. 3) To this day, it is a functioning estate, remaining in the family, twice passing down through the female line. In its heyday, there were two acres of walled gardens from which the house would have drawn for its own provisions (Ballaghtobin). Fig. 3. Ballaghtobin 2013. At the time of writing the manuscript, Mrs. Sophia Baker was widowed and living at Ballaghtobin with her son and daughter-in-law, Charity who was “no beauty, but tall, slight” (Herbert 414). On the succession of her husband to the estate, Charity became mistress of Ballaghtobin, leaving Sophia with time on what were her obviously very capable hands (Nevin). Sophia Baker was the daughter of Sir John Blunden of Castle Blunden and Lucinda Cuffe, daughter of the first Baron Desart. Sophia was also first cousin of the diarist Dorothea Herbert, whose mother was Lucinda’s sister, Martha. Sophia Baker and Dorothea Herbert have left for posterity a record of life in the landed gentry class in rural Georgian Ireland, Dorothea describing Mrs. Baker as “full of life and spirits” (Herbert 70). Their close relationship allows the two manuscripts to converse with each other in a unique way. Mrs. Baker’s detailing of the provenance of her recipes goes beyond the norm, so that what she has left us is not just a remarkable work of culinary history but also a palimpsest of her family and social circle. Among the people she references are: “my grandmother”; Dorothea Beresford, half sister to the Earl of Tyrone, who lived in the nearby Curraghmore House; Lady Tyrone; and Aunt Howth, the sister of Dorothea Beresford, married to William St Lawrence, Lord Howth, and described by Johnathan Swift as “his blue eyed nymph” (195). Other attributions include Lady Anne Fitzgerald, wife of Maurice Fitzgerald, 16th knight of Kerry, Sir William Parsons, Major Labilen, and a Mrs. Beaufort (Fig. 4). Fig. 4. Mrs. Beauforts Rect. (NLI, Baker). Courtesy of the National Library of Ireland. That this Mrs. Beaufort was the wife of Daniel Augustus Beaufort, mother of the hydrographer Sir Francis Beaufort, may be deduced from the succeeding recipe supplied by a Mrs. Waller. Mrs. Beaufort’s maiden name was Waller. Fanny Beaufort, the elder sister of Sir Francis, was Richard Edgeworth’s fourth wife and close friend and confidante of his daughter Maria, the novelist. There are also entries for “Miss Herbert” and “Aunt Herbert.” While the Baker manuscript is of interest for the fact that it intersects the worlds of the novelist Maria Edgeworth and the diarist Dorothea Herbert, and for the societal references that it documents, it is also a fine collection of recipes that date back to the mid-18th century. An example of this is a recipe for Sligo pickled salmon that Mrs. Baker, nee Blunden, refers to in an index that she gives to a second volume. Unfortunately this second volume is not known to be extant. This recipe features in a Blunden family manuscript of 1760 as referred to in Anelecta Hibernica (McLysaght). The recipe has also appeared in Cookery and Cures of Old Kilkenny (St. Canices’s 24). Unlike the Tervoe and Limerick manuscripts, Mrs. Baker is unconcerned with recipes for “cullis”. Conclusion The three manuscripts that have been examined here are from the period before the famine of 1845–50, known as An Gorta Mór, translated as “the big hunger”. The famine preceding this, Bliain an Áir (the year of carnage) in 1740–1 was caused by extremely cold and rainy weather that wiped out the harvest (Ó Gráda 15). This earlier famine, almost forgotten today, was more severe than the subsequent one, causing the death of an eight of the population of the island over one and a half years (McBride). These manuscripts are written in living memory of both events. Within the world that they inhabit, it may appear there is little said about hunger or social conditions beyond the walls of their estates. Subjected to closer analysis, however, it is evident that they are loquacious in their own unique way, and make an important contribution to the narrative of cookbooks. Through the three manuscripts discussed here, we find evidence of the culinary hegemony of France and how practitioners in Ireland commented on this in comparatively neutral fashion. An awareness of cholera and bank collapses have been communicated in a singular fashion, while a conversation between diarist and culinary networker has allowed a glimpse into the world of the landed gentry in Ireland during the Georgian period. References Allen, M. “Statement by Myrtle Allen at the opening of Ballymaloe Cookery School.” 14 Nov. 1983. Ballaghtobin. “The Grounds”. nd. 13 Mar. 2013. ‹http://www.ballaghtobin.com/gardens.html›. Barrow, G.L. “Some Dublin Private Banks.” Dublin Historical Record 25.2 (1972): 38–53. Bence-Jones, M. A Guide to Irish Country Houses. London: Constable, 1988. Bourke, A. Ed. Field Day Anthology of Irish Writing Vol V. Cork: Cork UP, 2002. Craske, M. “Design and the Competitive Spirit in Early and Mid 18th Century England”, Journal of Design History 12.3 (1999): 187–216. Cullen, L. The Emergence of Modern Ireland. London: Batsford, 1981. Dawson, Graham. “Trauma, Memory, Politics. The Irish Troubles.” Trauma: Life Stories of Survivors. Ed. Kim Lacy Rogers, Selma Leydesdorff and Graham Dawson. New Jersey: Transaction P, 2004. De Bhaldraithe,T. Ed. Cín Lae Amhlaoibh. Cork: Mercier P, 1979. Ennis Chronicle. 12–23 Feb 1812. 10 Feb. 2013 ‹http://astheywere.blogspot.ie/2012/12/ennis-chronicle-1812-feb-23-feb-12.html› Farmar, A. E-mail correspondence between Farmar and Dr M. Mac Con Iomaire, 26 Jan. 2011. Fenning, H. “The Cholera Epidemic in Ireland 1832–3: Priests, Ministers, Doctors”. Archivium Hibernicum 57 (2003): 77–125. Ferguson, F. “The Industrialisation of Irish Book Production 1790-1900.” The Oxford History of the Irish Book, Vol. IV The Irish Book in English 1800-1891. Ed. J. Murphy. Oxford: Oxford UP, 2011. Foster, R.F. Luck and the Irish: A Brief History of Change from 1970. Oxford: Oxford UP, 2008. Gilbert, James William. The History of Banking in Ireland. London: Longman, Rees, Orme, Brown, Green, and Longman, 1836. Glasse, Hannah. The Art of Cookery Made Plain and Easy by a Lady: Facsimile Edition. Devon: Prospect, 1983. Gold, C. Danish Cookbooks. Seattle: U of Washington P, 2007. Herbert, D. Retrospections of an Outcast or the Life of Dorothea Herbert. London: Gerald Howe, 1929. Higgins, Michael D. “Remarks by President Michael D. Higgins reflecting on the Gorta Mór: the Great famine of Ireland.” Famine Commemoration, Boston, 12 May 2012. 18 Feb. 2013 ‹http://www.president.ie/speeches/ › Landed Estates Database, National University of Galway, Moore Institute for Research, 10 Feb. 2013 ‹http://landedestates.nuigalway.ie/LandedEstates/jsp/family-show.jsp?id=633.› Lehmann, G. The British Housewife: Cookery books, cooking and society in eighteenth-century Britain. Totnes: Prospect, 1993. ---. “Politics in the Kitchen.” 18th Century Life 23.2 (1999): 71–83. Mac Con Iomaire, M. “The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History”. Vol. 2. PhD thesis. Dublin Institute of Technology. 2009. 8 Mar. 2013 ‹http://arrow.dit.ie/tourdoc/12›. McBride, Ian. Eighteenth Century Ireland: The Isle of Slaves. Dublin: Gill and Macmillan, 2009. McLysaght, E.A. Anelecta Hibernica 15. Dublin: Irish Manuscripts Commission, 1944. Myers, K. “Dinner is served ... But in Our Culinary Dessert it may be Korean.” The Irish Independent 30 Jun. 2006. Nevin, M. “A County Kilkenny Georgian Household Notebook.” Journal of the Royal Society of Antiquaries of Ireland 109 (1979): 5–18. (NLI) National Library of Ireland. Baker. 19th century manuscript. MS 34,952. ---. Limerick. 19th century manuscript. MS 42,105. ---. Tervoe. 18th century manuscript. MS 42,134. Ó Gráda, C. Famine: A Short History. New Jersey: Princeton UP, 2009. O’Daly, C. E-mail correspondence between Colette O’Daly, Assistant Keeper, Dept. of Manuscripts, National Library of Ireland and Dorothy Cashman. 8 Dec. 2011. Potter, M. William Monsell of Tervoe 1812-1894. Dublin: Irish Academic P, 2009. Rees, Catherine. “Irish Anxiety, Identity and Narrative in the Plays of McDonagh and Jones.” Redefinitions of Irish Identity: A Postnationalist Approach. Eds. Irene Gilsenan Nordin and Carmen Zamorano Llena. Bern: Peter Lang, 2010. St. Canice’s. Cookery and Cures of Old Kilkenny. Kilkenny: Boethius P, 1983. Swift, J. The Works of the Rev Dr J Swift Vol. XIX Dublin: Faulkner, 1772. 8 Feb. 2013. ‹http://www.google.ie/search?tbm=bks&hl=en&q=works+of+jonathan+swift+Vol+XIX+&btnG=› Tennison, C.M. “The Old Dublin Bankers.” Journal of the Cork Historical and Archeological Society 1.2 (1895): 36–9.

Home is the place where one knows oneself best; it is where one belongs, a space one longs to be. Indeed, the longing for home seems to be grounded in an anthropological need for anchorage. Although in English the German loanword ‘Heimat’ is often used synonymously with ‘home’, many would have claimed up till now that it has been a word particularly ill equipped for use outside the German speaking community, owing to its specific cultural baggage. However, I would like to argue that – not least due to the political dimension of home (such as in homeland security and homeland affairs) – the yearning for a home has experienced a semantic shift, which aligns it more closely with Heimat, a term imbued with the ambivalence of home and homeland intertwined (Morley 32). I will outline the German specificities below and invite an Australian analogy. A resoundingly positive understanding of the German term ‘Heimat’ likens it to “an intoxicant, a medium of transport; it makes people feel giddy and spirits them to pleasant places. To contemplate Heimat means to imagine an uncontaminated space, a realm of innocence and immediacy.“ (Rentschler 37) While this description of Heimat may raise expectations of an all-encompassing idyll, for most German speakers “…there is hardly a more ambivalent feeling, hardly a more painful mixture of happiness and bitterness than the experience vested in the word ‘Heimat’.” (Reitz 139) The emotional charge of the idiom is of quite recent origin. Traditionally, Heimat stimulates connotations of ‘origin’, ‘birth place, of oneself and one’s ancestors’ and even of ‘original area of settlement and homeland’. This corresponds most neatly with such English terms as ‘native land’, ‘land of my birth’, ‘land of my forefathers’ or ‘native shores’. Added to the German conception of Heimat are its sensitive associations relating, on the one hand, to Romanticism and its idolisation of the fatherland, and on the other, to the Nazi blood-and-soil propaganda, which brought Heimat into disrepute for many and added to the difficulties of translating the German word. A comparison with similar terms in Romance languages makes this clear. Speakers of those tongues have an understanding of home and homeland, which is strongly associated with the father-figure: the Greek “patra”, Latin and Italian “patria” and the French “patrie”, as well as patriarch, patrimony, patriot, and patricide. The French come closest to sharing the concept to which Heimat’s Germanic root of “heima” refers. For the Teutons “heima” denoted the traditional space and place of a clan, society or individual. However, centuries of migration, often following expulsion, have imbued Heimat with ambivalent notions; feelings of belonging and feelings of loss find expression in the term. Despite its semantic opaqueness, Heimat expresses a “longing for a wholeness and unity” (Strzelczyk 109) which for many seems lost, especially following experiences of alienation, exile, diaspora or ‘simply’ migration. Yet, it is in those circumstances, when Heimat becomes a thing of the past, that it seems to manifest itself most clearly. In the German context, the need for Heimat arose particularly after World War Two, when experiences of loss and scenes of devastation, as well as displacement and expulsion found compensation of sorts in the popular media. Going to the cinema was the top pastime in Germany in the 1950s, and escapist Heimat films, which showed idyllic country scenery, instead of rubble-strewn cityscapes, were the most well-liked of all. The industry pumped out kitsch films in quick succession to service this demand and created sugar-coated, colour-rich Heimat experiences on celluloid that captured the audience’s imagination. Most recently, the genre experienced something of a renaissance in the wake of the fall of the Berlin Wall and the subsequent accession of the German Democratic Republic (GDR, also referred to as East Germany) to the Federal Republic of Germany (FRG or West Germany) in 1990. Described as one of the most seminal moments in modern history, the events led to large-scale change; in world politics, strategic alliances, but were most closely felt at the personal and societal level, reshaping community and belonging. Feelings of disbelief and euphoria occupied the hearts and minds of people all around the world in the days following the night of the 9 November 1989. However, the fall of the Wall created within weeks what the Soviet Union had been unable to manage in the previous 40 years; the sense of a distinctly Eastern identity (cf. Heneghan 148). Most of the initial positive perceptions slowly gave way to a hangover when the consequences of the drastic societal changes became apparent in their effects on populace. Feelings of disenchantment and disillusionment followed the jubilation and dominated the second phase of socio-cultural unification, when individuals were faced with economic and emotional hardship or were forced to relocate, as companies folded, politically tainted degrees and professions were abolished and entire industry sectors disappeared. This reassessment of almost every aspect of people’s lifestyles led many to feel that their familiar world had dissipated and their Heimat had been lost, resulting in a rhetoric of “us” versus “them”. This conceptual divide persisted and was cemented by the perceived difficulties in integration that had emerged, manifesting a consciousness of difference that expressed itself metaphorically in the references to the ‘Wall in the mind’. Partly as a reaction to these feelings and partly also as a concession to the new citizens from the East, Western backed and produced unification films utilised the soothing cosmos of the Heimat genre – so well rehearsed in the 1950s – as a framework for tales about unification. Peter Timm’s Go, Trabi, Go (1991) and Wolfgang Büld’s sequel Go, Trabi, Go 2. Das war der Wilde Osten [That Was the Wild East, 1992] are two such films which revive “Heimat as a central cultural construct through which aspects of life in the new Germany could be sketched and grasped.” (Naughton 125) The films’ references to Eastern and Western identity served as a powerful guarantor of feelings of belonging, re-assuring audiences on both sides of the mental divide of their idiosyncrasies, while also showing a way to overcome separation. These Heimat films thus united in spirit, emotion and consumer behaviour that which had otherwise not yet “grown together” (cf. Brandt). The renaissance of the Heimat genre in the 1990s gained further momentum in the media with new Heimat film releases as well as TV screenings of 1950s classics. Indeed Heimat films of old and new were generally well received, as they responded to a fragile psychological predisposition at a time of change and general uncertainty. Similar feelings were shared by many in the post-war society of the 1950s and the post-Wall Europe of the 1990s. After the Second World War and following the restructure after Nazism it was necessary to integrate large expellee groups into the young nation of the FRG. In the 1990s the integration of similarly displaced people was required, though this time they were having to cope less with territorial loss than with ideological implosions. Then and now, Heimat films sought to aid integration and “transcend those differences” (Naughton 125) – whilst not disputing their existence – particularly in view of the fact that Germany had 16 million new citizens, who clearly had a different cultural background, many of whom were struggling with perceptions of otherness as popularly expressed in the stereotypical ethnographies of “Easterners” and “Westerners”. The rediscovery of the concept of Heimat in the years following unification therefore not only mirrored the status quo but further to that allowed “for the delineation of a common heritage, shared priorities, and values with which Germans in the old and new states could identify.” (Naughton 125) Closely copying the optimism of the 1950s which promised audiences prosperity and pride, as well as a sense of belonging and homecoming into a larger community, the films produced in the early 1990s anticipated prosperity for a mobile and flexible people. Like their 1950s counterparts, “unification films ‘made in West Germany’ imagined a German Heimat as a place of social cohesion, opportunity, and prosperity” (Naughton 126). Following the unification comedies of the early 1990s, which were set in the period following the fall of the Wall, another wave of German film production shifted the focus onto the past, sacrificing the future dimension of the unification films. Leander Haußmann’s Sonnenallee (1999) is set in the 1970s and subscribes to a re-invention of one’s childhood, while Wolfgang Becker’s Goodbye Lenin (2003) in which the GDR is preserved on 79 square metres in a private parallel world, advocates a revival of aspects of the socialist past. Referred to as “Ostalgia”; a nostalgia for the old East, “a ‘GDR revival’ or the ‘renaissance of a GDR Heimatgefühl’” (Berdahl 197), the films achieved popular success. Ostalgia films utilised the formula of ‘walking down memory lane’ in varying degrees; thematising pleasing aspects of an imagined collective past and tempting audiences to revel in a sense of unity and homogeneous identity (cf. Walsh 6). Ostalgia was soon transformed from emotional and imaginary reflection into an entire industry, manifesting itself in the “recuperation, (re)production, marketing, and merchandising of GDR products as well as the ‘museumification’ of GDR everyday life” (Berdahl 192). This trend found further expression in a culture of exhibitions, books, films and cabaret acts, in fashion and theme parties, as well as in Trabi-rallies which celebrated or sent up the German Democratic Republic in response to the perceived public humiliation at the hands of West German media outlets, historians and economists. The dismissal of anything associated with the communist East in mainstream Germany and the realisation that their consumer products – like their national history – were disappearing in the face of the ‘Helmut Kohl-onisation’ sparked this retro-Heimat cult. Indeed, the reaction to the disappearance of GDR culture and the ensuing nostalgia bear all the hallmarks of Heimat appreciation, a sense of bereavement that only manifests itself once the Heimat has been lost. Ironically, however, the revival of the past led to the emergence of a “new” GDR (Rutschky 851), an “imaginary country put together from the remnants of a country in ruins and from the hopes and anxieties of a new world” (Hell et al. 86), a fictional construct rather than a historical reality. In contrast to the fundamental social and psychological changes affecting former GDR citizens from the end of 1989, their Western counterparts were initially able to look on without a sense of deep personal involvement. Their perspective has been likened to that of an impartial observer following the events of a historical play (cf. Gaschke 22). Many saw German unification as an enlargement of the West; as soon as they had exported their currency, democracy, capitalism and freedom to the East, “blossoming landscapes” were sure to follow (Kohl). At first political events did not seem to cause a major disruption to the lives of most people in the old FRG, except perhaps the need to pay higher tax. This understanding proved a major underestimation of the transformation process that had gripped all of Germany, not just the Eastern part. Nevertheless, few predicted the impact that far-reaching changes would have on the West; immigration and new minorities alter the status quo of any society, and with Germany’s increase in size and population, its citizens in both East and West had to adapt and adjust to a new image and to new expectations placed on them from within and without. As a result a certain unease began to be felt by many an otherwise self-assured individual. Slower and less obvious than the transition phase experienced by most East Germans, the changes in West German society and consciousness were nevertheless similar in their psychological effects; resulting in a subtle feeling of displacement. Indeed, it was soon noted that “the end of German division has given rise to a sense of crisis in the West, particularly within the sphere of West German culture, engendering a Western nostalgica for the old FRG” (Cooke 35), also referred to as Westalgia. Not too dissimilar to the historical rehabilitation of the East played out in Ostalgic fashion, films appeared which revisit moments worthy of celebration in West German history, such as the 1954 Soccer World Championship status which is at the centre of the narrative in Sönke Wortmann’s Das Wunder von Bern [Miracle of Bern, 2003]. Hommages to the 1968 generation (Hans Weingartner’s Die fetten Jahre sind vorbei [The Educators, 2004]) and requiems for West Berlin’s subculture (Leander Haußmann’s Herr Lehmann [Mr Lehmann, 2003]) were similar manifestations of this development. Ostalgic and Westalgic practices coexisted for several years after the turn of the millennium, and are a tribute to the highly complex interrelationship that exists between personal histories and public memories. Both narratives reveal “the politics, ambiguities, and paradoxes of memory, nostalgia, and resistance” (Berdahl 207). In their nostalgic contemplation of the good old days, Ostalgic and Westalgic films alike express a longing to return to familiar and trusted values. Both post-hoc constructions of a heimatesque cosmos demonstrate a very real reinvention of Heimat. Their deliberate reconstruction and reinterpretation of history, as well as the references to and glorification of personal memory and identity fulfil the task of imbuing history – in particular personal history – with dignity. As such these Heimat films work in a similar fashion to myths in the way they explain the world. The heimatesque element of Ostalgic and Westalgic films which allows for the potential to overcome crises reveals a great deal about the workings of myths in general. Irrespective of their content, whether they are cosmogonic (about the beginning of time), eschatological (about the end of time) or etiologic myths (about the origins of peoples and societal order), all serve as a means to cope with change. According to Hans Blumenberg, myth making may be seen as an attempt to counter the absolutism of reality (cf. Blumenberg 9), by providing a response to its seemingly overriding arbitrariness. Myths become a means of endowing life with meaning through art and thus aid positive self-assurance and the constructive usage of past experiences in the present and the future. Judging from the popular success of both Ostalgic and Westalgic films in unified Germany, one hopes that communication is taking place across the perceived ethnic divide of Eastern and Western identities. At the very least, people of quite different backgrounds have access to the constructions and fictions relating to one another pasts. By allowing each other insight into the most intimate recesses of their respective psychological make-up, understanding can be fostered. Through the re-activation of one’s own memory and the acknowledgment of differences these diverging narratives may constitute the foundation of a common Heimat. It is thus possible for Westalgic and Ostalgic films to fulfil individual and societal functions which can act as a core of cohesion and an aid for mutual understanding. At the same time these films revive the past, not as a liveable but rather as a readable alternative to the present. As such, the utilisation of myths should not be rejected as ideological misuse, as suggested by Barthes (7), nor should it allow for the cementing of pseudo-ethnic differences dating back to mythological times; instead myths can form the basis for a common narrative and a self-confident affirmation of history in order to prepare for a future in harmony. Just like myths in general, Heimat tales do not attempt to revise history, or to present the real facts. By foregrounding the evidence of their wilful construction and fictitious invention, it is possible to arrive at a spiritual, psychological and symbolic truth. Nevertheless, it is a truth that is essential for a positive experience of Heimat and an optimistic existence. What can the German situation reveal in an Australian or a wider context? Explorations of Heimat aid the socio-historical investigation of any society, as repositories of memory and history, escape and confrontation inscribed in Heimat can be read as signifiers of continuity and disruption, reorientation and return, and as such, ever-changing notions of Heimat mirror values and social change. Currently, a transition in meaning is underway which alters the concept of ‘home’ as an idyllic sphere of belonging and attachment to that of a threatened space; a space under siege from a range of perils in the areas of safety and security, whether due to natural disasters, terrorism or conventional warfare. The geographical understanding of home is increasingly taking second place to an emotional imaginary that is fed by an “exclusionary and contested distinction between the ‘domestic’ and the ‘foreign’ (Blunt and Dowling 168). As such home becomes ever more closely aligned with the semantics of Heimat, i.e. with an emotional experience, which is progressively less grounded in feelings of security and comfort, yet even more so in those of ambivalence and, in particular, insecurity and hysteria. This paranoia informs as much as it is informed by government policies and interventions and emerges from concerns for national security. In this context, home and homeland have become overused entities in discussions relating to the safeguarding of Australia, such as with the establishment of a homeland security unit in 2003 and annual conferences such as “The Homeland Security Summit” deemed necessary since 9/11, even in the Antipodes. However, these global connotations of home and Heimat overshadow the necessity of a reclaimation of the home/land debate at the national and local levels. In addressing the dispossession of indigenous peoples and the removal and dislocation of Aboriginal children from their homes and families, the political nature of a home-grown Heimat debate cannot be ignored. “Bringing them Home”, an oral history project initiated by the National Library of Australia in Canberra, is one of many attempts at listening to and preserving the memories of Aboriginals and Torres Strait Islanders who, as children, were forcibly taken away from their families and homelands. To ensure healing and rapprochement any reconciliation process necessitates coming to terms with one’s own past as much as respecting the polyphonic nature of historical discourse. By encouraging the inclusion of diverse homeland and dreamtime narratives and juxtaposing these with the perceptions and constructions of home of the subsequent immigrant generations of Australians, a rich text, full of contradictions, may help generate a shared, if ambivalent, sense of a common Heimat in Australia; one that is fed not by homeland insecurity but one resting in a heimatesque knowledge of self. References Barthes, Roland. Mythen des Alltags. Frankfurt a.M.: Suhrkamp, 1964 Berdahl, Daphne. “‘(N)ostalgie’ for the Present: Memory, Longing, and East German Things.” Ethnos 64.2 (1999): 192-207. Blumenberg, Hans. Arbeit am Mythos. Frankfurt a.M.: Suhrkamp Verlag, 1979. Blunt, Alison, and Robyn Dowling. Home. London: Routledge, 2006. Brandt, Willy. “Jetzt kann zusammenwachsen, was zusammengehört [Now that which belongs together, can now grow together].” From his speech on 10 Nov. 1989 in front of the Rathaus Schöneberg, transcript available from http://www.bwbs.de/Brandt/9.html>. Cooke, Paul. “Whatever Happened to Veronika Voss? Rehabilitating the ‘68ers’ and the Problem of Westalgie in Oskar Roehler’s Die Unberührbare (2000).” German Studies Review 27.1 (2004): 33-44. Gaschke, Susanne. “Neues Deutschland. Sind wir eine Wirtschaftsgesellschaft?” Aus Politik und Zeitgeschichte B1-2 (2000): 22-27. Hell, Julia, and Johannes von Moltke. “Unification Effects: Imaginary Landscapes of the Berlin Republic.” The Germanic Review 80.1 (Winter 2005): 74-95. Heneghan, Tom. Unchained Eagle: Germany after the Wall. London: Reuters, 2000. Kohl, Helmut. “Debatte im Bundestag um den Staatsvertrag.” 21 June 1990. Morley, David. Home Territories: Media, Mobility and Identity. London: Routledge, 2000. Naughton, Leonie. That Was the Wild East. Film Culture, Unification, and the “New” Germany. Ann Arbor: U of Michigan P, 2002. Rentschler, Eric. “There’s No Place Like Home: Luis Trenker’s The Prodigal Son (1934).” New German Critique 60 (Special Issue on German Film History, Autumn 1993): 33-56. Reitz, Edgar. “The Camera Is Not a Clock (1979).” In Eric Rentschler, ed. West German Filmmakers on Film: Visions and Voices. New York: Holmes and Meier, 1988. 137-141. Rutschky, Michael. “Wie erst jetzt die DDR entsteht.” Merkur 49.9-10 (Sep./Oct. 1995): 851-64. Strzelczyk, Florentine. “Far Away, So Close: Carl Froelich’s Heimat.” In Robert C. Reimer, ed., Cultural History through the National Socialist Lens. Essays on the Cinema of the Third Reich. Rochester, NY: Camden House, 2000. 109-132. Walsh, Michael. “National Cinema, National Imaginary.” Film History 8 (1996): 5-17. Citation reference for this article MLA Style Ludewig, Alexandra. "Home Meets Heimat." M/C Journal 10.4 (2007). echo date('d M. Y'); ?> <http://journal.media-culture.org.au/0708/12-ludewig.php>. APA Style Ludewig, A. (Aug. 2007) "Home Meets Heimat," M/C Journal, 10(4). Retrieved echo date('d M. Y'); ?> from <http://journal.media-culture.org.au/0708/12-ludewig.php>.

Steven Weinberg had been working for some time on the problem of the strong force that holds together the components of an atom’s nucleus. He was getting nowhere. “Suddenly,” while driving home in his red Camaro, insight arrived. He did not have the wrong answer to the problem of the strong force but the right answer to a different, equally interesting problem: …And I realized the massless particle in this theory that had given me so much trouble had nothing to do with the heavy particles that feel the strong interaction; it was the photon, the particle of which light was composed, that is responsible for electric and magnetic forces and that indeed has zero mass. I realized that what I had cooked up was an approach not just to understanding the weak interaction but to unifying the theories of the weak and electromagnetic forces into what has since come to be called the electroweak theory… “A Model of Leptons” is a paper of which he is justly proud. It has garnered 4,503 citations; a copy has been offered for sale at $950. This is the physicist at his mathematical best, a language he speaks as if it were his native tongue. Another incident confirms Weinberg’s extraordinary talent. Physicist Rich Muller has a bright idea. After several tries, however, the mathematics continues to defeat him. Despondent, he walks down the hall to an office where Steven Weinberg is chatting with Freeman Dyson. The two agree to help: …Weinberg went to the blackboard, wrote down the first equation. “And then he did some manipulations on it,” said Muller, “and stood back.” Dyson said, “I think if you make a substitution of variables now— .” Weinberg said, “Oh, yes, of course,” and wrote several more lines. “I was taking notes,” Muller said, “but I wasn’t sure what he was doing.” Weinberg paused in his writing, and Dyson said, “Now evaluate the delta function,” and Weinberg said, “Oh, okay.” Weinberg wrote down a few more lines, and Dyson said, “Good. You’ve proven it.”