Littérature scientifique sur le sujet « Italy – Politics and government – 1789-1870 »

According to Stanisław Lorentz, the collections of Michel Tyszkiewicz, enriched by his excavations in Egypt and Italy, undoubtedly “belonged to the more valuable European collections created in the second half of the 19th century”. After his first journey to Egypt, Tyszkiewicz, enlivened with a passion for excavations, first lived in Naples and then settled permanently in Rome in 1865. As the political situation changed there after 1870 and the new government restrained issuing permits, he started applying for excavation permits in his estate of Birże, in Lithuania (1871). Later, in 1894, he also tried to obtain excavation permits at Olbia, in Southern Russia, but this time unsuccessfully. His unpublished letters to the famous German scholar Wilhelm Froehner (1834–1925), now in the Goethe und Schiller Archiv in Weimar, throw a new light on the discoveries that took place in Boscoreale and in Lake Nemi and on his purchases there, as well as on his great enterprise in relation to the Satricum excavations in 1896, from which he was excluded after discovering the trace of “thousands of different votive objects”.

IntroductionFirmly located within the discourse of visible culture as the lofty preserve of art exhibitions and museum artefacts, the noun “curate” has gradually transformed into the verb “to curate”. Williams writes that “curate” has become a fashionable code word among the aesthetically minded to describe a creative activity. Designers no longer simply sell clothes; they “curate” merchandise. Chefs no longer only make food; they also “curate” meals. Chosen for their keen eye for a particular style or a precise shade, it is their knowledge of their craft, their reputation, and their sheer ability to choose among countless objects which make the creative process a creative activity in itself. Writing from within the framework of “curate” as a creative process, this article discusses how the state banquet for Queen Elizabeth II, hosted by Irish President Mary McAleese at Dublin Castle in May 2011, was carefully curated to represent Ireland’s diplomatic, cultural, and culinary identity. The paper will focus in particular on how the menu for the banquet was created and how the banquet’s brief, “Ireland on a Plate”, was fulfilled.History and BackgroundFood has been used by nations for centuries to display wealth, cement alliances, and impress foreign visitors. Since the feasts of the Numidian kings (circa 340 BC), culinary staging and presentation has belonged to “a long, multifaceted and multicultural history of diplomatic practices” (IEHCA 5). According to the works of Baughman, Young, and Albala, food has defined the social, cultural, and political position of a nation’s leaders throughout history.In early 2011, Ross Lewis, Chef Patron of Chapter One Restaurant in Dublin, was asked by the Irish Food Board, Bord Bía, if he would be available to create a menu for a high-profile banquet (Mahon 112). The name of the guest of honour was divulged several weeks later after vetting by the protocol and security divisions of the Department of the Taoiseach (Prime Minister) and the Department of Foreign Affairs and Trade. Lewis was informed that the menu was for the state banquet to be hosted by President Mary McAleese at Dublin Castle in honour of Queen Elizabeth II’s visit to Ireland the following May.Hosting a formal banquet for a visiting head of state is a key feature in the statecraft of international and diplomatic relations. Food is the societal common denominator that links all human beings, regardless of culture (Pliner and Rozin 19). When world leaders publicly share a meal, that meal is laden with symbolism, illuminating each diner’s position “in social networks and social systems” (Sobal, Bove, and Rauschenbach 378). The public nature of the meal signifies status and symbolic kinship and that “guest and host are on par in terms of their personal or official attributes” (Morgan 149). While the field of academic scholarship on diplomatic dining might be young, there is little doubt of the value ascribed to the semiotics of diplomatic gastronomy in modern power structures (Morgan 150; De Vooght and Scholliers 12; Chapple-Sokol 162), for, as Firth explains, symbols are malleable and perfectly suited to exploitation by all parties (427).Political DiplomacyWhen Ireland gained independence in December 1921, it marked the end of eight centuries of British rule. The outbreak of “The Troubles” in 1969 in Northern Ireland upset the gradually improving environment of British–Irish relations, and it would be some time before a state visit became a possibility. Beginning with the peace process in the 1990s, the IRA ceasefire of 1994, and the Good Friday Agreement in 1998, a state visit was firmly set in motion by the visit of Irish President Mary Robinson to Buckingham Palace in 1993, followed by the unofficial visit of the Prince of Wales to Ireland in 1995, and the visit of Irish President Mary McAleese to Buckingham Palace in 1999. An official invitation to Queen Elizabeth from President Mary McAleese in March 2011 was accepted, and the visit was scheduled for mid-May of the same year.The visit was a highly performative occasion, orchestrated and ordained in great detail, displaying all the necessary protocol associated with the state visit of one head of state to another: inspection of the military, a courtesy visit to the nation’s head of state on arrival, the laying of a wreath at the nation’s war memorial, and a state banquet.These aspects of protocol between Britain and Ireland were particularly symbolic. By inspecting the military on arrival, the existence of which is a key indicator of independence, Queen Elizabeth effectively demonstrated her recognition of Ireland’s national sovereignty. On making the customary courtesy call to the head of state, the Queen was received by President McAleese at her official residence Áras an Uachtaráin (The President’s House), which had formerly been the residence of the British monarch’s representative in Ireland (Robbins 66). The state banquet was held in Dublin Castle, once the headquarters of British rule where the Viceroy, the representative of Britain’s Court of St James, had maintained court (McDowell 1).Cultural DiplomacyThe state banquet provided an exceptional showcase of Irish culture and design and generated a level of preparation previously unseen among Dublin Castle staff, who described it as “the most stage managed state event” they had ever witnessed (Mahon 129).The castle was cleaned from top to bottom, and inventories were taken of the furniture and fittings. The Waterford Crystal chandeliers were painstakingly taken down, cleaned, and reassembled; the Killybegs carpets and rugs of Irish lamb’s wool were cleaned and repaired. A special edition Newbridge Silverware pen was commissioned for Queen Elizabeth and Prince Philip to sign the newly ordered Irish leather-bound visitors’ book. A new set of state tableware was ordered for the President’s table. Irish manufacturers of household goods necessary for the guest rooms, such as towels and soaps, hand creams and body lotions, candle holders and scent diffusers, were sought. Members of Her Majesty’s staff conducted a “walk-through” several weeks in advance of the visit to ensure that the Queen’s wardrobe would not clash with the surroundings (Mahon 129–32).The promotion of Irish manufacture is a constant thread throughout history. Irish linen, writes Kane, enjoyed a reputation as far afield as the Netherlands and Italy in the 15th century, and archival documents from the Vaucluse attest to the purchase of Irish cloth in Avignon in 1432 (249–50). Support for Irish-made goods was raised in 1720 by Jonathan Swift, and by the 18th century, writes Foster, Dublin had become an important centre for luxury goods (44–51).It has been Irish government policy since the late 1940s to use Irish-manufactured goods for state entertaining, so the material culture of the banquet was distinctly Irish: Arklow Pottery plates, Newbridge Silverware cutlery, Waterford Crystal glassware, and Irish linen tablecloths. In order to decide upon the table setting for the banquet, four tables were laid in the King’s Bedroom in Dublin Castle. The Executive Chef responsible for the banquet menu, and certain key personnel, helped determine which setting would facilitate serving the food within the time schedule allowed (Mahon 128–29). The style of service would be service à la russe, so widespread in restaurants today as to seem unremarkable. Each plate is prepared in the kitchen by the chef and then served to each individual guest at table. In the mid-19th century, this style of service replaced service à la française, in which guests typically entered the dining room after the first course had been laid on the table and selected food from the choice of dishes displayed around them (Kaufman 126).The guest list was compiled by government and embassy officials on both sides and was a roll call of Irish and British life. At the President’s table, 10 guests would be served by a team of 10 staff in Dorchester livery. The remaining tables would each seat 12 guests, served by 12 liveried staff. The staff practiced for several days prior to the banquet to make sure that service would proceed smoothly within the time frame allowed. The team of waiters, each carrying a plate, would emerge from the kitchen in single file. They would then take up positions around the table, each waiter standing to the left of the guest they would serve. On receipt of a discreet signal, each plate would be laid in front of each guest at precisely the same moment, after which the waiters would then about foot and return to the kitchen in single file (Mahon 130).Post-prandial entertainment featured distinctive styles of performance and instruments associated with Irish traditional music. These included reels, hornpipes, and slipjigs, voice and harp, sean-nόs (old style) singing, and performances by established Irish artists on the fiddle, bouzouki, flute, and uilleann pipes (Office of Public Works).Culinary Diplomacy: Ireland on a PlateLewis was given the following brief: the menu had to be Irish, the main course must be beef, and the meal should represent the very best of Irish ingredients. There were no restrictions on menu design. There were no dietary requirements or specific requests from the Queen’s representatives, although Lewis was informed that shellfish is excluded de facto from Irish state banquets as a precautionary measure. The meal was to be four courses long and had to be served to 170 diners within exactly 1 hour and 10 minutes (Mahon 112). A small army of 16 chefs and 4 kitchen porters would prepare the food in the kitchen of Dublin Castle under tight security. The dishes would be served on state tableware by 40 waiters, 6 restaurant managers, a banqueting manager and a sommélier. Lewis would be at the helm of the operation as Executive Chef (Mahon 112–13).Lewis started by drawing up “a patchwork quilt” of the products he most wanted to use and built the menu around it. The choice of suppliers was based on experience but also on a supplier’s ability to deliver perfectly ripe goods in mid-May, a typically black spot in the Irish fruit and vegetable growing calendar as it sits between the end of one season and the beginning of another. Lewis consulted the Queen’s itinerary and the menus to be served so as to avoid repetitions. He had to discard his initial plan to feature lobster in the starter and rhubarb in the dessert—the former for the precautionary reasons mentioned above, and the latter because it featured on the Queen’s lunch menu on the day of the banquet (Mahon 112–13).Once the ingredients had been selected, the menu design focused on creating tastes, flavours and textures. Several draft menus were drawn up and myriad dishes were tasted and discussed in the kitchen of Lewis’s own restaurant. Various wines were paired and tasted with the different courses, the final choice being a Château Lynch-Bages 1998 red and a Château de Fieuzal 2005 white, both from French Bordeaux estates with an Irish connection (Kellaghan 3). Two months and two menu sittings later, the final menu was confirmed and signed off by state and embassy officials (Mahon 112–16).The StarterThe banquet’s starter featured organic Clare Island salmon cured in a sweet brine, laid on top of a salmon cream combining wild smoked salmon from the Burren and Cork’s Glenilen Farm crème fraîche, set over a lemon balm jelly from the Tannery Cookery School Gardens, Waterford. Garnished with horseradish cream, wild watercress, and chive flowers from Wicklow, the dish was finished with rapeseed oil from Kilkenny and a little sea salt from West Cork (Mahon 114). Main CourseA main course of Irish beef featured as the pièce de résistance of the menu. A rib of beef from Wexford’s Slaney Valley was provided by Kettyle Irish Foods in Fermanagh and served with ox cheek and tongue from Rathcoole, County Dublin. From along the eastern coastline came the ingredients for the traditional Irish dish of smoked champ: cabbage from Wicklow combined with potatoes and spring onions grown in Dublin. The new season’s broad beans and carrots were served with wild garlic leaf, which adorned the dish (Mahon 113). Cheese CourseThe cheese course was made up of Knockdrinna, a Tomme style goat’s milk cheese from Kilkenny; Milleens, a Munster style cow’s milk cheese produced in Cork; Cashel Blue, a cow’s milk blue cheese from Tipperary; and Glebe Brethan, a Comté style cheese from raw cow’s milk from Louth. Ditty’s Oatmeal Biscuits from Belfast accompanied the course.DessertLewis chose to feature Irish strawberries in the dessert. Pat Clarke guaranteed delivery of ripe strawberries on the day of the banquet. They married perfectly with cream and yoghurt from Glenilen Farm in Cork. The cream was set with Irish Carrageen moss, overlaid with strawberry jelly and sauce, and garnished with meringues made with Irish apple balsamic vinegar from Lusk in North Dublin, yoghurt mousse, and Irish soda bread tuiles made with wholemeal flour from the Mosse family mill in Kilkenny (Mahon 113).The following day, President McAleese telephoned Lewis, saying of the banquet “Ní hé go raibh sé go maith, ach go raibh sé míle uair níos fearr ná sin” (“It’s not that it was good but that it was a thousand times better”). The President observed that the menu was not only delicious but that it was “amazingly articulate in terms of the story that it told about Ireland and Irish food.” The Queen had particularly enjoyed the stuffed cabbage leaf of tongue, cheek and smoked colcannon (a traditional Irish dish of mashed potatoes with curly kale or green cabbage) and had noted the diverse selection of Irish ingredients from Irish artisans (Mahon 116). Irish CuisineWhen the topic of food is explored in Irish historiography, the focus tends to be on the consequences of the Great Famine (1845–49) which left the country “socially and emotionally scarred for well over a century” (Mac Con Iomaire and Gallagher 161). Some commentators consider the term “Irish cuisine” oxymoronic, according to Mac Con Iomaire and Maher (3). As Goldstein observes, Ireland has suffered twice—once from its food deprivation and second because these deprivations present an obstacle for the exploration of Irish foodways (xii). Writing about Italian, Irish, and Jewish migration to America, Diner states that the Irish did not have a food culture to speak of and that Irish writers “rarely included the details of food in describing daily life” (85). Mac Con Iomaire and Maher note that Diner’s methodology overlooks a centuries-long tradition of hospitality in Ireland such as that described by Simms (68) and shows an unfamiliarity with the wealth of food related sources in the Irish language, as highlighted by Mac Con Iomaire (“Exploring” 1–23).Recent scholarship on Ireland’s culinary past is unearthing a fascinating story of a much more nuanced culinary heritage than has been previously understood. This is clearly demonstrated in the research of Cullen, Cashman, Deleuze, Kellaghan, Kelly, Kennedy, Legg, Mac Con Iomaire, Mahon, O’Sullivan, Richman Kenneally, Sexton, and Stanley, Danaher, and Eogan.In 1996 Ireland was described by McKenna as having the most dynamic cuisine in any European country, a place where in the last decade “a vibrant almost unlikely style of cooking has emerged” (qtd. in Mac Con Iomaire “Jammet’s” 136). By 2014, there were nine restaurants in Dublin which had been awarded Michelin stars or Red Ms (Mac Con Iomaire “Jammet’s” 137). Ross Lewis, Chef Patron of Chapter One Restaurant, who would be chosen to create the menu for the state banquet for Queen Elizabeth II, has maintained a Michelin star since 2008 (Mac Con Iomaire, “Jammet’s” 138). Most recently the current strength of Irish gastronomy is globally apparent in Mark Moriarty’s award as San Pellegrino Young Chef 2015 (McQuillan). As Deleuze succinctly states: “Ireland has gone mad about food” (143).This article is part of a research project into Irish diplomatic dining, and the author is part of a research cluster into Ireland’s culinary heritage within the Dublin Institute of Technology. The aim of the research is to add to the growing body of scholarship on Irish gastronomic history and, ultimately, to contribute to the discourse on the existence of a national cuisine. If, as Zubaida says, “a nation’s cuisine is its court’s cuisine,” then it is time for Ireland to “research the feasts as well as the famines” (Mac Con Iomaire and Cashman 97).ConclusionThe Irish state banquet for Queen Elizabeth II in May 2011 was a highly orchestrated and formalised process. From the menu, material culture, entertainment, and level of consultation in the creative content, it is evident that the banquet was carefully curated to represent Ireland’s diplomatic, cultural, and culinary identity.The effects of the visit appear to have been felt in the years which have followed. Hennessy wrote in the Irish Times newspaper that Queen Elizabeth is privately said to regard her visit to Ireland as the most significant of the trips she has made during her 60-year reign. British Prime Minister David Cameron is noted to mention the visit before every Irish audience he encounters, and British Foreign Secretary William Hague has spoken in particular of the impact the state banquet in Dublin Castle made upon him. Hennessy points out that one of the most significant indicators of the peaceful relationship which exists between the two countries nowadays was the subsequent state visit by Irish President Michael D. Higgins to Britain in 2013. This was the first state visit to the United Kingdom by a President of Ireland and would have been unimaginable 25 years ago. The fact that the President and his wife stayed at Windsor Castle and that the attendant state banquet was held there instead of Buckingham Palace were both deemed to be marks of special favour and directly attributed to the success of Her Majesty’s 2011 visit to Ireland.As the research demonstrates, eating together unites rather than separates, gathers rather than divides, diffuses political tensions, and confirms alliances. It might be said then that the 2011 state banquet hosted by President Mary McAleese in honour of Queen Elizabeth II, curated by Ross Lewis, gives particular meaning to the axiom “to eat together is to eat in peace” (Taliano des Garets 160).AcknowledgementsSupervisors: Dr Máirtín Mac Con Iomaire (Dublin Institute of Technology) and Dr Michael Kennedy (Royal Irish Academy)Fáilte IrelandPhotos of the banquet dishes supplied and permission to reproduce them for this article kindly granted by Ross Lewis, Chef Patron, Chapter One Restaurant ‹http://www.chapteronerestaurant.com/›.Illustration ‘Ireland on a Plate’ © Jesse Campbell BrownRemerciementsThe author would like to thank the anonymous reviewers for their feedback and suggestions on an earlier draft of this article.ReferencesAlbala, Ken. The Banquet: Dining in the Great Courts of Late Renaissance Europe. 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This thesis deals with Girolamo Savonarola and with his place in the imagination and collective memory of Italians from the early nineteenth century to the present. It examines the works of a variety of Italian fictional authors who turned to Savonarola in the belief that he could help them pursue objectives which, in their opinion, Italy and Italians should strive to achieve. At first, he was called upon by nationalist writers of the Risorgimento to inspire a people and convince it of the need for a free, united Italy. Later, as the new nation began to consolidate and Italians came to realize that unification had not delivered all that it had promised, Savonarola was employed in a negative way to show that military action and force were necessary to ensure Italy's progress to the status of great power. As Italians became more aware of the grave social issues facing their nation, he was called upon, once again, to help change social policy and to remind the people of its civic responsibility to the less fortunate members of society. The extent of Savonarola's adaptability is also explored through the analysis of his manipulation by the writers of Fascist Italy. Remarkably, he was used to highlight to Italians their duty to stand by Mussolini and the Fascist Regime during their struggle with the Catholic Church and the Pope. At the same time, however, one writer daringly used Savonarola's apostolate to condemn the Regime and the people's blind adherence to its philosophies. As Fascism fell and Italy began to rebuild after the Second World War, there was no longer a need for Savonarola to be used for political or militaristic ends. In recent times, emphasis has been placed on the human side of the Friar and he has been employed solely to guide Italians in a civic, moral and spiritual sense. From the Risorgimento to the present, the various changes in Italian history have been foreshadowed in the treatment of Savonarola by Italian fictional authors who turned to him in difficult times to help define what it is to be Italian.

Dante Alighieri is, undoubtedly, an enduring feature of the cultural memory of generations of Italians. His influence is such that the mere mention of a ‘dark wood’ or ‘life’s journey’ recalls the poet and his most celebrated work, the Divina Commedia. This study, however, seeks to examine the construction of the medieval Florentine poet, exemplified by the above assertion, as a potent symbol of the Italian nation. From the creation of the idea of the Italian nation during the Risorgimento, to the Liberal ruling elite’s efforts after 1861 to legitimise the new Italian nation state, and more importantly to ‘make Italians’, to the rise of a more imperialist conception of nationalism in the early twentieth century and its most extreme expression under the Fascist regime, Dante was made to play a significant role in defining, justifying and glorifying the Italian nation. Such an exploration of the utilisation of Dante in the construction of Italian national identity during the nineteenth and early twentieth centuries aids considerably in an understanding of the conceptualisation of the Italian nation, of the issues engendered by the establishment of the Italian nation state, and the evolution of these processes throughout the period in question. The various images of Dante revealed by this investigation of his instrumentalisation in the Italian process of nation-building bear only a fleeting resemblance to what is known of the poet in his medieval reality. Dante was born in 1265 to a family of modest means and standing in Florence, at that time the economic centre of Europe, and one of the most important cities of the Italian peninsula. His writings disclosed, however, that he was little impressed by his city’s prestige and wealth, being instead greatly disturbed by its political discord and instability, of which he became an unfortunate victim. The violent partisan conflict in Florence and the turbulent political condition of the Italian peninsula in the late thirteenth century had a decisive influence on Dante’s life and literary endeavours.

L’objectif général de la thèse est de reconstruire et de périodiser les processus de représentation du brigandage italien à l’époque du Risorgimento, en croisant l’analyse avec le vaste panorama de l’imaginaire social relatif aux identités criminelles du XIXe siècle. La thèse possède une structure de type chronologique, bien que j’aie identifié trois noyaux thématiques fondamentaux, évoqués dans le sous-titre : crime, littérature et politique. Mon hypothèse est que la chronologie relative à l’histoire de l’imaginaire du brigandage italien (et en particulier méridional : Rome et Naples), est dictée par l’interaction entre la construction socio-culturelle de l’identité criminelle, le discours de nature littéraire et les dynamiques du conflit politique lié au processus de l’unification italienne. De telles interactions mettent continuellement en contact les représentations du brigand avec le débat public plus général sur les mécanismes de formation et d’enracinement du crime. L’étude du banditisme rural, en ce sens, ne peut pas être séparée des dynamiques de développement du concept de « classes dangereuses », du crime organisé et de la profession de criminel. Dans le même temps, le développement de modes littéraires détermine des étapes culturelles qui façonnent la sensibilité collective sur le brigandage en Europe et en Italie. Enfin, mettre en relation l’imaginaire du crime avec le thème du Risorgimento permet d’observer à quel point le discours sur le brigandage présente des pics d’intérêt politique, ou, à l’inverse, de relative folklorisation. Ceux-ci sont intimement liés aux luttes entre révolution et contre-révolution, et entre des projets nationaux opposés. Le titre de la thèse, en rappelant l’incipit de l’hymne national italien (« Frères d’Italie »), souhaite souligner l’ambiguïté et le chevauchement entre discours national et discours criminel qui, pour tout le XIXe siècle, accompagne l’imaginaire culturel, social et politique du brigandage
The main aim of the thesis is to retrace and historicize the processes of representation of Italian brigands during the Risorgimento. The research situates the brigands within the general framework of construction of political and cultural models regarding criminal identities during the 19th century. My dissertation has a chronological structure, even though I identified three fundamental subjects, evoked in the subtitle: crime, literature and politics. The figure of the bandit has played a central role especially in the history and identity of Southern Italy (Rome and Naples). I assume that the chronology related to the imaginary of Italian brigands is the flourishing result of the interaction between the social and cultural construction of criminal identity, the literary discourse and the dynamics of political conflict related to the process of Italian unification. Such interactions constantly merge the representations of brigandage with the public debate about the mechanism at the origin and the embedding of crime. Therefore, the study of rural banditry cannot be separated from the concepts of “dangerous classes”, organized crime and criminal profession, and their dynamics and evolution. At the same time, the development of different literary genres determines the cultural phases shaping society’s sensitivity about brigands in Europe and Italy. Thus, putting into relation the social imaginary of crime with the theme of Risorgimento, the reader will notice to which point the representations of brigands offers insights of political interest, or, on the contrary, of folklorization. These dynamics are intimately linked at the struggle between revolution and counter-revolution, in a wider frame of opposite nation-building projects. The title of the thesis, recalling the beginning of Italian hymn (“Brothers of Italy”), highlights the ambiguity and the overlap of national and criminal discourses, which accompany the cultural, social and political imaginary of brigands and brigandage during the 19th century

Examining board: Prof. Sabino Cassese, Università "La Sapienza" di Roma ; Prof. Henk van Dijk, Erasmus Universiteit Rotterdam ; Prof. Guido Melis (co-supervisor), Università di Siena ; Prof. Raffaele Romanelli, Università di Pisa ; Prof. Stuart Woolf (supervisor), European University Institute
Defence date: 8 May 1992
PDF of thesis uploaded from the Library digitised archive of EUI PhD theses completed between 2013 and 2017

Defence date: 25 November 1988
Examining board: Maurice Aymard (supervisor) ; John Davis ; Giovanni Levi ; Carlo Poni ; Stuart Woolf
PDF of thesis uploaded from the Library digitised archive of EUI PhD theses completed between 2013 and 2017

From 1789 through 1793, the Dames reinvented their place in the nation through their activism, which they framed as civic work, and through their maternal initiatives, which they framed as gendered labor. The Dames reacted to local problems en masse and varied their response by situation. They bolstered their image as communal guardians by marching on Versailles during the October Days, by insisting that the municipal government assist citizens during food crises, and by sending a delegation to Italy to fetch the Comte d’Artois. As republican mothers, they reminded the National Assembly of its paternal responsibilities, spanked counterrevolutionary nuns who misled children, and sought to free imprisoned parents who defaulted on wet nurse payments. However, as Louis XVI proved an unwilling constitutional monarch, and bourgeoning clubs and assemblies grew into institutional venues for politics, the Dames’ sporadic interventions became less powerful.