Articles de revues sur le sujet « Italy – Politics and government – 1922-1944 »

This paper looks at Nikola Pasic?s views of and contribution to the foreign policy of the Kingdom of Serbs, Croats and Slovenes (SCS/Yugoslavia after1929) during the latest phase of his political career, a subject that has been neglected by historians. His activities in this field are divided into two periods - during the Paris Peace Conference where he was the head of the SCS Kingdom?s delegation and after 1921 when he became Prime Minister, who also served as his own Foreign Minister. During the peace conference, Pasic held strong views on all the major problems that faced his delegation, particularly the troubled delimitation with Italy in the Adriatic. In early 1920, he alone favoured the acceptance of the so-called Lloyd George-Clemenceau ultimatum, believing that the time was working against the SCS Kingdom. The Rapallo Treaty with Italy late that year proved him right. Upon taking the reins of government, Pasic was energetic in opposing the two restoration attempts of Karl Habsburg in Hungary and persistent in trying to obtain northern parts of the still unsettled Albania. In time, his hold on foreign policy was weakening, as King Alexander asserted his influence, especially through the agency of Momcilo Nincic, Foreign Minister after January 1922. Pasic was tougher that King and Nincic in the negotiations with Mussolini for the final settlement of the status of the Adriatic town of Fiume and the parallel conclusion of the 27 January 1924 friendship treaty (the Pact of Rome). Since domestic politics absorbed much of his time and energy, the old Prime Minister was later even less visible in foreign policy. He was forced to resign in April 1926 on account of his son?s corruption scandal shortly before the final break-down of relations with Italy.

Josip Tito first met a leading British statesman, in August 1944, when he had discussions in Naples with Winston Churchill about the future of the Yugoslav resistance movements.1 After the war however the Yugoslav communist leader did not meet another leading statesman from the West until September 1952. The visitor on that occasion was Churchill's Foreign Secretary, Anthony Eden. Between the two dates there had been remarkable changes in Anglo-Yugoslav relations. In the years 1944–1948, as the world slipped towards Cold War, the British aid given to Tito's guerillas in wartime seemed to have been wasted; Yugoslavia apparently became firmly rooted in the Soviet bloc. Many now argue that Churchill ought to have supported other Yugoslav resistance groups who were supporters of the Yugoslav monarchy and, presumably, more pro-western. British support for Tito during the war, however, had logical force: Tito was popular with his countrymen and able to unite them, a capable leader who knew how to use the geography of his country against its enemies, and a man who was ultimately able to liberate Yugoslavia without large-scale Soviet assistance.2 And, in 1948, to the surprise of many in the West he proved that he was no mere Russian puppet either. He opposed attempts from Moscow to extend its influence over Yugoslav government and politics and, in June, was expelled by Stalin from the Soviet-led ‘Cominform’ Faced by economic blockade from the East, Tito turned increasingly to the West for support. In November 1951 he took a major step by accepting American military aid. As yet there were limits to his western commitment: he was still a communist, on poor terms with some of his western neighbours (especially Italy), and determined, whilst accepting western aid, to keep his distance from both power blocs. But it seemed that he could be won over securely to the West in the long-term. Recently released British files on the Eden visit reveal much about the state of Tito's relationship with the West at this time.

On 3 July 1944 William T. Cosgrave, the former President of the Executive Council of the Irish Free State, wrote to his friend and former colleague, Professor Michael Hayes, reflecting on his life in politics. The occasion was Cosgrave’s retirement as leader of the Fine Gael party. I find this break a painful operation in many respects. Even were my physique equal to the Dáil and political work it seems this slip should have been inevitable ... But we must be candid — in the sphere that one considered the least important but which was the most important we failed — viz to retain popular support. It should not and I believe it is not beyond the capacity of able men to discover a way to the people’s confidence and having found it to keep it.The letter remains a lachrymose valediction to a political career which witnessed Cosgrave’s rise from Dublin municipal politics to the leadership of the first independent Irish government. Cosgrave presided over the first decade of independence. Governments under his leadership fought and won the Civil War which was waged against the implementation of the 1921 Anglo-Irish treaty. In the process they created a stable polity which integrated its internal opponents with remarkable success. Within nine years of defeating the anti-treaty forces in the Civil War Cosgrave’s last government was able to pass power peacefully to its former adversaries in the guise, by 1932, of the Fianna Fail party under the leadership of Eamon de Valera.

The postwar ascendancy of the French and Italian Communist Parties (PCF and PCI) as the strongest ones in the emerging Western alliance was an unexpected challenge for the USA. The US response during this time period (1944–7) was tentative, and relatively moderate, reflecting the still transitional phase from wartime Grand Alliance politics to Cold War. US anti-communism in Western Europe remained guarded for diplomatic and political reasons, but it never mirrored the ambivalence of anti-Americanism among French and especially Italian Communist leaders and intellectuals. US prejudicial opposition to a share of communist power in the French and Italian provisional governments was consistently strong. A relatively decentralized approach by the State Department, however, gave considerable discretion to moderate, circumspect US officials on the ground in France and Italy. The subsequent US turn toward an absolute struggle with Western European communism was only in small part a reaction to direct provocations from Moscow, or the PCI and PCF. The two parties and their powerful propaganda appeared likely to undermine Western cohesion; this was the first depiction, by the USA and its political allies in Europe, of possible domino effects in the Cold War.

This paper presents the economic and financial situation in Albania during 1921– 1922, the difficulties faced by the Albanian government overcoming issues related to this and the efforts made to fulfill the Albanian government’s request to the League of Nations for an appointment of an outside financial advisor. It will also present the circumstances around the possibility being raised once again for the League to appoint a British financial. It addresses the motivations behind the Albanian government turning to the League of Nations for support, and the reasons why it could not seek help in this matter from Italy or the Kingdom of the Serbs, Croats and Slovens (SCS). This paper also reflects on the potential candidates discussed at the League of Nations and considers the discussions that took place regarding the procedures, competencies and criteria for selecting candidates for this task. The position held by the British and Italian governments regarding Albania’s request for assistance and the arguments on which their political lines were based. The paper considers in detail the position held by the British Foreign Office regarding the candidates submitted for this position in Albania.

- Alberto Beneduce (Caserta, May 29 th 1877 - Rome, April 26 th 1944), politician and an economist, but also also administrator of important government firms, often from himself conceived and created, in pre-republican Italy. Besides being managing director of the INA and the first president of IRI, he was also minister and deputy. The purpose of the paper is to enlighten the link between theoretical training and administrative action, often denied or minimized in the historical debate, by investigating the roots of the economic thought of great figures of manager or public administrators as in the specific case of Beneduce.JEL classification: B310; H700; N440.Keywords: Italian economic thought; Political Economy; Economic history; Beneduce; Montemartini; Walras.

The author of the article examines the peculiarities of the Italian political space through a retrospective analysis of that countrys longstanding decentralization process. As a starting point, the author takes the end of the Risorgimento era, during which the national liberation movement of the Italian people united against foreign domination of their fragmented nation. A periodization of the decentralization process is given, indicating its main milestones: 1) the establishment of the Kingdom of Italy (1815 to 1871); 2) the Fascist regime (1922 to 1943); 3) adoption of the Italian Constitution and the Statutes of the Special Regions (1947); 4) regional reform (1970) and; 5) constitutional reform (2001). The key criteria for assessing the degree of decentralization in Italy are considered, including whether the regions have the right to adopt their own laws, initiate legislation at the central level, and participate in international activities. The author concludes that the Italian political elite has succeeded in decentralizing the republic and building a new regional policy based on the principles of subsidiarity. The reforms of the political and legal institutional design were mainly related to the delineation of the spheres of competence between the state and the regions, the consolidation of autonomous status for all regions, the abolition of the government commissioner, and the challenge of regional legislation exclusively by the Constitutional Court, creating the basis for the quasi-federal features of the Italian political and legal system. Thus, it is natural to say that Italy belongs to a special transit form of state structure of the regionalist type, located at the juncture between unitarianism and federalism.

The paper deals with the history of the Greco-Turkish War of 1919-1922. As a result of the defeat in the Ottoman Empire in the First World War, the country became the object of the division of the Entente countries and their satellites. The Turkish sultan became a puppet of the leadership of the British Empire. In May 1919, a large-scale Greek intervention in Anatolia began. In 1920, the Sultans government recognized the imposed humiliating Treaty of Sevres, which divided the territory of Turkey between neighboring states and great powers. However, a powerful patriotic movement arose in Anatolia, led by Mustafa Kemal. Playing on the contradictions between the Entente countries and at the same time on their confrontation with Soviet Russia, M. Kemal led Armenia out of the war, deprived the Greeks of support from France and Italy, re-equipped the Turkish army and gained time to prepare for the defeat of the Greek military forces. The successive victories of the Turks in 1921-1922 near the village of Inonu, the Sakarya River and the town of Dumlupinar caused the final collapse of the idea of Great Greece. The results of the national liberation struggle of the Turkish people were fixed by the Lausanne Treaty of 1923. The final results of the Greco-Turkish War of 1919-1922 determined the geographical boundaries and political system of the modern Turkish Republic.

This article examines the legal history of domicilio coatto (forced residence), a system of summary police-administered deportation instituted by Italy’s Liberal government soon after national unification in 1861. Introduced in an emergency law in 1863, its limited purpose was to suppress a public-order crisis in the south. Within just eight years, however, forced residence had become a regular institution of Italian criminal justice. Not only did it remain as such until Mussolini’s seizure of power in 1922, but it also provided an important blueprint for confino di polizia, the Fascist variant of forced residence implemented in 1926. Focusing on the complex circumstances in which domicilio coatto emerged, the causes of its rapid transformation into a routine weapon of preventative policing, and the legal ideologies of its proponents, this article aims to explain why Italian legal experts crafted the highly repressive instrument and championed it as an essential, if not desirable, institution of ‘liberal’ criminal justice in the young constitutional monarchy. It argues that domicilio coatto was devised to be not simply an expedient for punishing political opponents, as scholars have long emphasized, but a regular instrument for thwarting what jurists and lawmakers considered to be the principal long-term threat to cementing Liberal rule: common crime. Such an interpretation sheds new light on the origins, objectives and historical significance of forced residence in Liberal Italy; at the same time, it offers a critical complement to the existing scholarship that has focused almost exclusively on the political uses of domicilio coatto.

Although much is known about the political and legal contours of post-dictatorial transitions in twentieth-century Southern Europe, less is known about the process of resolving contradictory purge aspirations at the national and local levels, let alone how new social imaginaries emerged at the grassroots level informed by the everyday experiences of dictatorship. This article provides a bottom-up account of defascistization in the Italian town of Monfalcone, where a distinctly social-revolutionary logic of defascistization emerged independent of Marxism and tied to the town's everyday experiences of dictatorship. Twenty years of everyday antagonism between non-Fascist residents and local Fascists who headed workplace and marketplace power structures led to a conflation of Fascism with workplace and marketplace power structures in their entirety. Residents understood defascistization as a project to dismantle both political Fascism and local power structures that instantiated ‘everyday Fascism’. This clashed with the logic of defascistization brought to Monfalcone by Italy's post-war Allied Military Government, and incompatibilities between local and external logics concretely undermined defascistization efforts with profound political effects. As defascistization faltered, the Communist Party articulated Marxism-Leninism within the language of popular purge aspirations, fuelling a campaign for Tito's Yugoslavia to annex much of northeastern Italy, Monfalcone included. Residents participated in this battle to realize their expansive vision of defascistization and to weed out authoritarian structures characteristic of ‘Fascist’ life. The study suggests a great potential for everyday-historical approaches to uncover still-buried dynamics of post-dictatorial transitions in and beyond Southern Europe.

Historians agree that the liberation of Florence (11 August 1944) was a key moment in the war in Italy for political, rather than military, reasons. This was the case, above all, because the Allies found for the first time, in a city of great international importance, an administration that at both city and provincial level was an expression of the antifascist forces. The parties as well as the organisations had, it transpired, worked to create the foundations of popular self-government during the struggle against the Germans and the Fascists and, in particular, during the months immediately preceding the Liberation. It was in Florence itself that, confronted with such a demonstration of the maturity and organisation of the Resistance, the Allied forces were compelled to rethink their relationship with the various partisan and antifascist forces. The difference between Florence and Rome was such that the Allies had, at the very least, to acknowledge the institutional and social ambitions of the Resistance movement and the desire of the partisans to change the way the country would be run after the war. These aspirations were a key aspect of the Resistance in Florence and Tuscany and, as the Allies discovered, the partisans in the North shared these same hopes and ambitions.

The Italian scholar and political leader Antonio Gramsci (1891-1937) was an active opponent of the dictatorial government ruling his country before the 2nd World War. He was kept in prison for11 years, until his death, by the ruling Fascist Party and during that time he filled over 3,000 pages, writing about Linguistics, History and Philosophy. He was concerned with the duty of Italian progressive intellectuals to create a ‘common literary language’, accessible to the under-privileged Italian people, who until then had been excluded from culture. After the war, during the sixties of last century, a ‘common Italian language’ started developing, through the introduction of the 10-years long compulsory school and the increasing power of mass media: that language was not fit to become the common literary language of the Nation. The writer and movie director Pier Paolo Pasolini (1922-1975), who in his novels gave voice to the sub-urban proletarians of the city of Rome, was highly unsatisfied with the new common language that was in the process of being established in the country. As for China, when the imperial system was abolished by the ‘Xinhai revolution’, in 1911, the belief became increasingly widespread among intellectuals that the rebirth of China had to be based in the global rejection of the Confucian tradition and that the ‘Báihuà’ (people’s language) should be adopted in literature, replacing the ‘Wényán’ (classical language), not accessible to the common people. Lu Xun and his colleagues eventually succeeded in their efforts of establishing the ‘Báihuà’ as the common literary language of China. Purpose of the paper is the comparison between the efforts exerted by these literati in creating a ‘common literary language’ in their respective countries.

The article offers an overview of modern historical data on the origins, causes of World War II, the decisive role of the USSR in its victorious end, and also records the main results and lessons of World War II.Hitler's Germany was the main cause of World War II. Nazism, racial theory, mixed with far-reaching geopolitical designs, became the combustible mixture that ignited the fire of glob­al conflict. The war with the Soviet Union was planned to be waged with particular cruelty.The preconditions for the outbreak of World War II were the humiliating provisions of the Versailles Peace Treaty for the German people, as well as the attitude of the "Western de­mocracies" to Russia after 1917 and the Soviet Union as an outcast of world development. Great Britain, France, the United States chose for themselves a policy of ignoring Moscow's interests, they were more likely to cooperate with Hitler's Germany than with Soviet Russia. It was the "Munich Agreement" that became the point of no return to the beginning of the Second World War. Under these conditions, for the USSR, its own security and the conclusion of a non-aggression pact with Germany began to come to the fore, defining the "spheres of interests" of the parties in order to limit the advance of German troops towards the Soviet borders in the event of German aggression against Poland. The non-aggression pact gave the USSR just under two years to rebuild the army and consolidate its defensive potential and pushed the Soviet borders hundreds of kilometers westward. The signing of the Pact was preceded by the failure in August 1939 of the negotiations between the military mis­sions of Britain, France and the USSR, although Moscow took the Anglo-French-Soviet nego­tiations with all seriousness.The huge losses of the USSR in the summer of 1941 are explained by the following circum­stances: before the war, a large-scale modernization of the Red Army was launched, a gradu­ate of a military school did not have sufficient experience in managing an entrusted unit by June 22, 1941; the Red Army was going to bleed the enemy in border battles, stop it with short counterattacks by covering units, carry out defensive operations, and then strike a de­cisive blow into the depths of the enemy's territory, so the importance of a multi-echeloned long-term defense in 1941 was underestimated by the command of the Red Army and it was not ready for it; significant groupings of the Western Special Military District were drawn into potential salients, which was used by the Germans at the initial stage of the war; Stalin's fear of provoking Hitler to start a war led to slowness in making the most urgent and necessary decisions to bring troops to combat readiness.The Allies delayed the opening of the second front for an unreasonably long time. They, of course, achieved outstanding success in the landing operation in France, however, the en­emy's losses in only one Soviet strategic operation in the summer of 1944 ("Bagration") are not inferior, and even exceed, the enemy’s losses on the second front. One of the goals of "Bagration" was to help the Allies.Soviet soldiers liberated Europe at the cost of their lives. At the same time, Moscow could not afford to re-establish a cordon sanitaire around its borders after the war, so that anti- Soviet forces would come to power in the border states. The United States and Great Britain took all measures available to them to quickly remove from the governments of Italy, France and other Western states all the left-wing forces that in 1944-1945 had a serious impact on the politics of their countries.

Based on the painting compositions created by the artist Stasys Ušinskas and his followers, the article demonstrates that the German Reich’s normative aesthetics started impacting Lithuanian art as early as in the second half of the 1930s. The aim is to determine the ways it spread and the reasons of its popularity. This issue has not been a subject of an in-depth study in the national historiography yet. The attempts by Lithuanian artists to conform to the needs of the Nazi civil government in 1941–1944 were related to the situation of the late 1930s when the state patronage helped to implant the aesthetics and iconography of neotraditionalism. It is revealed that the search for the examples of neotraditionalism did not focus solely on France, Soviet Union and, in part, Italy (these influences have been researched quite thoroughly) but also on Germany. The changes in the art of Lithuania were also connected to the shifting markers of criticism that were determined by the need for the consolidation of society which emerged as the political situation became complicated both inside the country and at an international level. The analysis of art criticism has revealed that the modernist criteria of originality and creativity were questioned. The discussions were particularly fierce regarding the use of deformation-causing examples of primitive art. It is concluded that modernism’s critique, which both in Lithuania and in Germany was primarily directed against expressionism, incited the changes in Lithuanian art. The spread of neotraditionalism resulted in the increased similarity between individual styles, which even caused difficulties of attribution of the art works created during late 1930s and early 1940s.

Italy was the homeland of Fascism (proper noun). From 1922 until 1943, a self-described Fascist regime ruled the country. As a result of the national election on 25 September 2022, a political party with its roots in that Fascism became the dominant partner in a far-right coalition national government. Does this signify the full-fledged return of the past for Italy's future or does it represent something else again? As Umberto Eco once claimed, Fascism was an unstable cocktail of beliefs and practices associated increasingly with the whims of one man: Benito Mussolini. From this perspective, unlike Nazism, which can be plausibly defined neatly in terms of its central obsessions with biological races and anti-semitism, Fascism has lent itself to multiple interpretations. Hence, fascism (common noun) has become a term used in a myriad of ways to describe a range of political ideologies, albeit all anchored to the singular significance of national identities at the expense of much else. I challenge Eco's claim that Fascism had no elemental ideological core and then trace the history of Fascism in Italy and how its memory lived on after the demise of the regime most intimately connected to it. I then turn to recent Italian politics and what the changed historical-geographical context of the times suggests about which elements, if any, of the original Fascism can be expected to re-emerge under the new regime. I end with the conclusion that whatever “fascism” does presently emerge in Italy will be unlike the original version. In fact, most of the core of what branded the original Fascism looks mostly irreproducible in contemporary Italy.

This paper aims to examine and analyse the documentation available in the Slovenian Historical Archives and the Croatian State Archives as well as the strategic plans and projects described on the pages of the ORJUNA printed pamphlets and bulletins in order to determine the ideological tenets that formed the basis of the foreign policy as conceived by the Organisation of Yugoslav Nationalists (the ORJUNA). The focus of this paper will be on the irredentist actions taken by the Slovenian branch of the ORJUNA, carried out in the territories of Italy (Trieste, Gorizia, and Istria) and Austria (Carinthia). Special attention will be paid to the ORJUNAVIT (Organisation of Yugoslav Nationalists in Italy) and Fantovska zveza (Slovenian Boys Union) organisations, which were effectively the instruments of the ORJUNA, carrying out its activities in the territories of Italy and Austria. The expansionist ideas that were part of the ORJUNA ideological constructs and their implementation, as manifested through irredentist actions carried out in the territory of Yugoslavia’s neighbouring countries, were firmly rooted in the fundamental ideological foundations of this movement and the specific historical circumstances in which it emerged. The ORJUNA ideologists presented their expansionist agenda to create a Greater Yugoslavia, extending over a vast territory from Varna to Trieste and from Szeged to Thessaloniki, as the ultimate result of the struggle to create a unified and all-encompassing ethnic body of South Slavs. Guided by the imperative of preserving the ethnic identity of the Slovenian population in the provinces bordering on Italy and Austria, the ORJUNA leadership promoted the systematic use of organised violence as the basic tool in the struggle to achieve its goals. Due to the restrained and legitimately-oriented official foreign policy of the Yugoslav governments, as well as in light of the armed resistance of the Italian and Austrian official security forces and paramilitaries, the leadership of the ORJUNA failed to achieve its foreign-political goals through the use of terror. On the other hand, the expansionist ideas that were one of the essential tenets of the ORJUNA’s ideology remained a part of the ideological concepts embraced by all far-right movements for the Yugoslav integralism in the interwar period, which, with slight modifications, adopted the ideological constructs advocated by the ORJUNA.

In the past few decades many economists who situate themselves in the Mengerian Tradition have tried to come to grips with the fol- lowing question: what is the relationship between Austrian Eco- nomics and Public Choice? Can a common ground be established between the two? To the extent that the Virginia school of Public Choice emerged out of the Chicago public finance tradition1 (James Buchanan was a student of Frank Knight), one would doubt that —except for a broadly shared classical liberal outlook— the two research programmes can have many things in common. In their book An Austro-Libertarian Critique of Public Choice economists Thomas di Lorenzo and Walter Block (2016) demonstrate, in fact, how scholars within this tradition rely on too much neoclassical formalism that leads them to part company with both Austrians and Libertarians at the level of positive and normative analysis. Similar criticisms were brought forward by Murray Rothbard (1960), Hans Hermann Hoppe (1993; 2001; 2004) and Joseph T. Salerno (2014). Rothbard, in particular, was appalled at the attempt by Buchanan and Tullock to use the framework provided by neoclassical economics (built upon mechanical physics and embed- ded in a positivist methodology that insists on the importance of starting with unrealistic assumptions for constructing models that possess predictive value) to build a value-free political analysis that, in contrast with “orthodox political theory”, viewed the state, ultimately, as just another type of voluntary agency within the broader division of labour2. For this reason, Rothbard (2011: 932) concluded that “this ‘economic approach’ to politics far from the great advance they think it is… is the death knell of all genuine political philosophy.” Despite all these conceptual errors, however, as Peter Boettke and Edward J. López (2002:112) point out, Public Choice, intended as the extension and application of the economic way of thinking to the study of collective decision-making, has stressed the impor- tance of methodological individualism as well as a “commitment to the unification of the social sciences on the foundation of a rational choice model”. At its very basis, “The public choice school of economic thought”, writes Walter Block (2005), “is dedicated to the notion that political choices and decision making may be prof- itably studied using the tools of economic analysis”, an idea that can indeed find resonance in the work of most Austrian econo- mists. In Human Action, Ludwig von Mises (1949), in fact, presents Economics as a part of a broader social science (Praxeology) that is devoted to the study of all processes of human action and interac- tion (thus including both political action and interaction). “Ludwig von Mises”, in the words of Jesús Huerta de Soto (2009: 251), “was one of the most important forerunners of the School of Public Choice, which studies, using economic analysis, the combined behaviour of politicians, bureaucrats and voters. This approach, which today has reached a high level of development under the auspices of theorists like James M. Buchanan (winner of the Nobel Prize for Economics in 1986), fits in perfectly with the broad prax- eological conception of economics developed by Mises, who con- sidered that the goal of our science was to build a general theory of human action in all its varieties and contexts (including, therefore, political actions)”. In his Estudios de Economía Política, Jesús Huerta de Soto (2004) stresses, in particular, Mises (1944) book on Bureaucracy as a mod- ern precursor of Public Choice. In this book, Huerta de Soto under- lines, Mises (1944) develops, as a by-product of his theorem of the impossibility of rational economic planning under socialism, a comparative theoretical analysis between profit management and bureaucratic management. In The English Constitution Walter Bage- hot (1873: 165) aptly observed that while “a bureaucracy tends to under-government, in point of quality; it tends to over-govern- ment, in point of quantity” for “functionaries are not there for the benefit of the people, but the people for the benefit of the function- aries.” What Mises accomplished was to ground Bagehot’s empiri- cal observation on sound economic reasoning, placing the blame on the methods in use within the government sector and not in the individuals themselves: “The fault is not with the men and women who fill the offices and bureaus. They are no less the victims of the new way of life than anybody else. The system is bad, not its sub- ordinate handy men” (Mises, L 1944: 17). In spite of the above disagreements among various Austrian economists regarding the complementarity of both approaches, the following essay will try to underline the importance of ground- ing the insights of Public Choice within the theoretical framework developed by the Austrian school when it comes to analysing pub- lic policies. The basic argument is that Austrian Economics pro- vides the only correct foundation of Public Choice Economics and that the latter’s empirical consideration regarding narrow political interests on the part of politicians and bureaucrats, if supple- mented by the essentialist and dynamic depiction of the market process that characterizes the Mengerian tradition, can provide an important analytical framework that allows to weigh the incentive structure of different political arrangements as well as (and this is more important still) a thymological tool that enables one to see the invisible intentions behind proposed public policies. As a thy- mological tool Public Choice analysis, grounded on the Austrian dynamic conception of the market process, might prove of extreme value both to entrepreneurs (who can better anticipate the evolu- tion of public policies and therefore employ their ingenuity to anticipate such circumstances) and to historians (who will be able to engage in a more realistic process of revisionism)3. The paper will be divided into five sections. In section 1 we will briefly define and examine what is meant with the term public pol- icy and define both its nature and scope. Section 2 will dive into an analysis of Public Choice and show how it revolutionised the way in which social scientists in general and economists in particular have approached the democratic political process. Section 3 will high- light some of the main drawbacks of the neoclassical model of equi- librium on which Public Choice rests and show how the Austrian theory of the market process, driven by competition and entrepre- neurship, provides a more solid foundation for analysing, for exam- ple, the behaviour of legislators, rent-seeking actors and the voting public. Section 4 will analyse the topics of Competition and Monop- oly as well make an excursus into the real historical origins of Anti- trust to show how the use of a unified Austrian-Public Choice framework can enrich our understanding from both a theoretical and historical perspective. A conclusion will end the paper.

Introduction In November 2020, upon learning that the company’s Covid-19 vaccine trial had been successful, the head of Pfizer’s Vaccine Research and Development, Kathrin Jansen, celebrated with champagne – “some really good stuff” (Cohen). Bubbles seem to go naturally with celebration, and champagne is fundamentally associated with bubbles. Yet, until the late-seventeenth century, champagne was a still wine, and it only reached the familiar levels of bubbliness in the late-nineteenth century (Harding). During this period and on into the early twentieth century, “champagne” was in many ways created, defined, and defended. A “champagne bubble” was created, within which the “nature” of champagne was contested and constructed. Champagne today is the result of hundreds of years of labour by many sorts of bubble-makers: those who make the bubbly drink, and those who construct, maintain, and defend the champagne bubble. In this article, I explore some elements of the champagne bubble, in order to understand both its fragility and rigidity over the years and today. Creating the Champagne Bubble – the Labour of Centuries It is difficult to separate the physical from the mythical as regards champagne. Therefore the categorisations below are always overlapping, and embedded in legal, political, economic, and socio-cultural factors. Just as assemblage – the mixing of wine from different grapes – is an essential element of champagne wine, the champagne bubble may be called heterogeneous assemblage. Indeed, the champagne bubble, as we will see below, is a myriad of different sorts of bubbles, such as terroir, appellation, myth and brand. And just as any assemblage, its heterogeneous elements exist and operate in relation to each other. Therefore the “champagne bubble” discussed here is both one and many, all of its elements fundamentally interconnected, constituting that “one” known as “champagne”. It is not my intention to be comprehensive of all the elements, historical and contemporary. Indeed, that would not be possible within such a short article. Instead, I seek to demonstrate some of the complexity of the champagne bubble, noting the elaborate labour that has gone into its creation. The Physical Champagne and Champagne – from Soil to Bubbles Champagne means both a legally protected geographical area (Champagne), and the wine (here: champagne) produced in this area from grapes defined as acceptable: most importantly pinot noir, pinot meunier (“black” grapes), and chardonnay (“white” grape). The method of production, too, is regulated and legally protected: méthode champenoise. Although the same method is used in numerous locations, these must be called something different: metodo classico (Italy), método tradicional (Spain), Methode Cap Classique (South Africa). The geographical area of Champagne was first legally defined in 1908, when it only included the areas of Marne and Aisne, leaving out, most importantly, the area of Aube. This decision led to severe unrest and riots, as the Aube vignerons revolted in 1911, forcing the inclusion of “zone 2”: Aube, Haute-Marne, and Seine-et-Marne (Guy). Behind these regulations was a surge in fraudulent production in the early twentieth century, as well as falling wine prices resulting from increasing supply of cheap wines (Colman 18). These first appellations d’origine had many consequences – they proved financially beneficial for the “zone 1”, but less so for the “zone 2”. When both these areas were brought under the same appellation in 1927, the financial benefits were more limited – but this may have been due to the Great Depression triggered in 1929 (Haeck et al.). It is a long-standing belief that the soil and climate of Champagne are key contributors to the quality of champagne wines, said to be due to “conditions … most suitable for making this type of wine” (Simon 11). Already in the end of the nineteenth century, the editor of Vigneron champenois attributed champagne’s quality to “a fortunate combination of … chalky soil … [and] unrivalled exposure [to the sun]” (Guy 119) among other things. Factors such as soil and climate, commonly included in and expressed through the idea of terroir, undoubtedly influence grapes and wines made thereof, but the extent remains unproven. Indeed, terroir itself is a very contested concept (Teil; Inglis and Almila). It is also the case that climate change has had, and will continue to have, devastating effects on wine production in many areas, while benefiting others. The highly successful English sparkling wine production, drawing upon know-how from the Champagne area, has been enabled by the warming climate (Inglis), while Champagne itself is at risk of becoming too hot (Robinson). Champagne is made through a process more complicated than most wines. I present here the bare bones of it, to illustrate the many challenges that had to be overcome to enable its production in the scale we see today. Freshly picked grapes are first pressed and the juice is fermented. Grape juice contains natural yeasts and therefore will ferment spontaneously, but fermentation can also be started with artificial yeasts. In fermentation, alcohol and carbon dioxide (CO2) are formed, but the latter usually escapes the liquid. The secret of champagne is its second fermentation, which happens in bottles, after wines from different grapes and/or vineyards have been blended for desired characteristics (assemblage). For the second fermentation, yeast and sugar are added. As the fermentation happens inside a bottle, the CO2 that is created does not escape, but dissolves into the wine. The average pressure inside a champagne bottle in serving temperature is around 5 bar – 5 times the pressure outside the bottle (Liger-Belair et al.). The obvious challenge this method poses has to do with managing the pressure. Exploding bottles used to be a common problem, and the manner of sealing bottles was not very developed, either. Seventeenth-century developments in bottle-making, and using corks to seal bottles, enabled sparkling wines to be produced in the first place (Leszczyńska; Phillips 137). Still today, champagne comes in heavy-bottomed bottles, sealed with characteristically shaped cork, which is secured with a wire cage known as muselet. Scientific innovations, such as calculating the ideal amount of sugar for the second fermentation in 1836, also helped to control the amount of gas formed during the second fermentation, thus making the behaviour of the wine more predictable (Leszczyńska 265). Champagne is characteristically a “manufactured” wine, as it involves several steps of interference, from assemblage to dosage – sugar added for flavour to most champagnes after the second fermentation (although there are also zero dosage champagnes). This lends champagne particularly suitable for branding, as it is possible to make the wine taste the same year after year, harvest after harvest, and thus create a distinctive and recognisable house style. It is also possible to make champagnes for different tastes. During the nineteenth century, champagnes of different dosage were made for different markets – the driest for the British, the sweetest for the Russians (Harding). Bubbles are probably the most striking characteristic of champagne, and they are enabled by the complicated factors described above. But they are also formed when the champagne is poured in a glass. Natural impurities on the surface of the glass provide channels through which the gas pockets trapped in the wine can release themselves, forming strains of rising bubbles (Liger-Belair et al.). Champagne glasses have for centuries differed from other wine glasses, often for aesthetic reasons (Harding). The bubbles seem to do more than give people aesthetic pleasure and sensory experiences. It is often claimed that champagne makes you drunk faster than other drinks would, and there is, indeed, some (limited) research showing that this may well be the case (Roberts and Robinson; Ridout et al.). The Mythical Champagne – from Dom Pérignon to Modern Wonders Just as the bubbles in a champagne glass are influenced by numerous forces, so the metaphorical champagne bubble is subject to complex influences. Myth-creation is one of the most significant of these. The origin of champagne as sparkling wine is embedded in the myth of Dom Pérignon of Hautvillers monastery (1638–1715), who according to the legend would have accidentally developed the bubbles, and then enthusiastically exclaimed “I am drinking the stars!” (Phillips 138). In reality, bubbles are a natural phenomenon provoked by winter temperatures deactivating the fermenting yeasts, and spring again reactivating them. The myth of Dom Pérignon was first established in the nineteenth century and quickly embraced by the champagne industry. In 1937, Moët et Chandon launched a premium champagne called Dom Pérignon, which enjoys high reputation until this day (Phillips). The champagne industry has been active in managing associations connected with champagne since the nineteenth century. Sparkling champagnes had already enjoyed fashionability in the later seventeenth and early eighteenth century, both in the French Court, and amongst the British higher classes. In the second half of the nineteenth century, champagne found ever increasing markets abroad, and the clientele was not aristocratic anymore. Before the 1860s, champagne’s association was with high status celebration, as well as sexual activity and seduction (Harding; Rokka). As the century went on, and champagne sales radically increased, associations with “modernity” were added: “hot-air balloons, towering steamships, transcontinental trains, cars, sports, and other ‘modern’ wonders were often featured in quickly proliferating champagne advertising” (Rokka 280). During this time, champagne grew both drier and more sparkling, following consumer tastes (Harding). Champagne’s most important markets in later nineteenth century included the UK, where the growing middle classes consumed champagne for both celebration and hospitality (Harding), the US, where (upper) middle-class women were served champagne in new kinds of consumer environments (Smith; Remus), and Russia, where the upper classes enjoyed sweeter champagne – until the Revolution (Phillips 296). The champagne industry quickly embraced the new middle classes in possession of increasing wealth, as well as new methods of advertising and marketing. What is remarkable is that they managed to integrate enormously varied cultural thematics and still retain associations with aristocracy and luxury, while producing and selling wine in industrial scale (Harding; Rokka). This is still true today: champagne retains a reputation of prestige, despite large-scale branding, production, and marketing. Maintaining and Defending the Bubble: Formulas, Rappers, and the Absolutely Fabulous Tipplers The falling wine prices and increasing counterfeit wines coincided with Europe’s phylloxera crisis – the pest accidentally brought over from North America that almost wiped out all Europe’s vineyards. The pest moved through Champagne in the 1890s, killing vines and devastating vignerons (Campbell). The Syndicat du Commerce des vins de Champagne had already been formed in 1882 (Rokka 280). Now unions were formed to fight phylloxera, such as the Association Viticole Champenoise in 1898. The 1904 Fédération Syndicale des Vignerons was formed to lobby the government to protect the name of Champagne (Leszczyńska 266) – successfully, as we have seen above. The financial benefits from appellations were certainly welcome, but short-lived. World War I treated Champagne harshly, with battle lines stuck through the area for years (Guy 187). The battle went on also in the lobbying front. In 1935, a new appellation regime was brought into law, which came to be the basis for all European systems, and the Comité National des appellations d'origine (CNAO) was founded (Colman 1922). Champagne’s protection became increasingly international, and continues to be so today under EU law and trade deals (European Commission). The post-war recovery of champagne relied on strategies used already in the “golden years” – marketing and lobbying. Advertising continued to embrace “luxury, celebration, transport (extending from air travel to the increasingly popular automobile), modernity, sports” (Guy 188). Such advertisement must have responded accurately to the mood of post-war, pre-depression Europe. Even in the prohibition US it was known that the “frivolous” French women might go as far as bathe in champagne, like the popular actress Mistinguett (Young 63). Curiously, in the 1930s Soviet Russia, “champagne” (not produced in Champagne) was declared a sign of good living, symbolising the standard of living that any Soviet worker had access to (at least in theory) (Gronow). Today, the reputation of champagne is fiercely defended in legal terms. This is not only in terms of protection against other sparkling wine making areas, but also in terms of exploitation of champagne’s reputation by actors in other commercial fields, and even against mass market products containing genuine champagne (Mahy and d’Ath; Schneider and Nam). At the same time, champagne has been widely “democratised” by mass production, enabled partly by increasing mechanisation and scientification of champagne production from the 1950s onwards (Leszczyńska 266). Yet champagne retains its association with prestige, luxury, and even royalty. This has required some serious adaptation and flexibility. In what follows, I look into three cultural phenomena that illuminate processes of such adaptation: Formula One (F1) champagne spraying, the 1990s sitcom Absolutely Fabulous, and the Cristal racism scandal in 2006. The first champagne bottle is said to have been presented to F1 grand prix winner in Champagne in 1950 (Wheels24). Such a gesture would have been fully in line with champagne’s association with cars, sport, and modernity. But what about the spraying? Surely that is not in line with the prestige of the wine? The first spraying is attributed to Jo Siffert in 1966 and Dan Gurney in 1967, the former described as accidental, the latter as a spontaneous gesture of celebration (Wheels24; Dobie). Moët had become the official supplier of F1 champagnes in 1966, and there are no signs that the new custom would have been problematic for them, as their sponsorship continued until 1999, after which Mumm sponsored the sport for 15 years. Today, the champagne to be popped and sprayed is Chanson, in special bottles “coated in the same carbon fibre that F1 cars are made of” (Wheels24). Such an iconic status has the spraying gained that it features in practically all TV broadcasts concerning F1, although non-alcoholic substitute is used in countries where sale of alcohol is banned (Barker et al., “Quantifying”; Barker et al., “Alcohol”). As disturbing as the champagne spraying might look for a wine snob, it is perfectly in line with champagne’s marketing history and entrepreneurial spirit shown since the nineteenth century. Nor is it unheard of to let champagne spray. The “art” of sabrage, opening champagne bottle with a sable, associated with glamour, spectacle, and myth – its origin is attributed to Napoleon and his officers – is perfectly acceptable even for the snob. Sparkling champagne was always bound up with joy and celebration, not a solemn drink, and the champagne bubble was able to accommodate middle classes as well as aristocrats. This brings us to our second example, the British sitcom Absolutely Fabulous. The show, first released in 1992, featured two women, “Eddy” (Jennifer Saunders) and “Patsy” (Joanna Lumley), who spent their time happily smoking, taking drugs, and drinking large quantities of “Bolly” (among other things). Bollinger champagne may have initially experienced “a bit of a shock” for being thus addressed, but soon came to see the benefits of fame (French). In 2005, they hired PR support to make better use of the brand’s “Ab Fab” recognisability, and to improve its prestige reputation in order to justify their higher price range (Cann). Saunders and Lumley were warmly welcomed by the Bollinger house when filming for their champagne tour Absolutely Champers (2017). It is befitting indeed that such controversial fame came from the UK, the first country to discover sparkling champagne outside France (Simon 48), and where the aspirational middle classes were keen to consume it already in the nineteenth century (Harding). More controversial still is the case of Cristal (made by Louis Roederer) and the US rap world. Enthusiastically embraced by the “bling-bling” world of (black) rappers, champagne seems to fit their ethos well. Cristal was long favoured as both a drink and a word in rap lyrics. But in 2006, the newly appointed managing director at the family owned Roederer, Frédéric Rouzaud, made comments considered racist by many (Woodland). Rouzard told in an interview with The Economist that the house observed the Cristal-rap association “with curiosity and serenity”. He reportedly continued: “but what can we do? We can’t forbid people from buying it. I’m sure Dom Pérignon or Krug would be delighted to have their business”. It was indeed those two brands that the rapper Jay-Z replaced Cristal with, when calling for a boycott on Cristal. It would be easy to dismiss Rouzard’s comments as snobbery, or indeed as racism, but they merit some more reflection. Cristal is the premium wine of a house that otherwise does not enjoy high recognisability. While champagne’s history involves embracing new sorts of clientele, and marketing flexibly to as many consumer groups as possible (Rokka), this was the first spectacular crossing of racial boundaries. It was always the case that different houses and their different champagnes were targeted at different clienteles, and it is apparent that Cristal was not targeted at black rap artists. Whereas Bollinger was able to turn into a victory the questionable fame brought by the white middle-class association of Absolutely Fabulous, the more prestigious Cristal considered the attention of the black rapper world more threatening and acted accordingly. They sought to defend their own brand bubble, not the larger champagne bubble. Cristal’s reputation seems to have suffered little – its 2008 vintage, launched in 2018, was the most traded wine of that year (Schultz). Jay-Z’s purchase of his own champagne brand (Armand de Brignac, nicknamed Ace of Spades) has been less successful reputation-wise (Greenburg). It is difficult to break the champagne bubble, and it may be equally difficult to break into it. Conclusion In this article, I have looked into the various dilemmas the “bubble-makers” of Champagne encountered when fabricating what is today known as “champagne”. There have been moments of threat to the bubble they formed, such as in the turn of nineteenth and twentieth centuries, and eras of incomparable success, such as from the 1860s to 1880s. The discussion has demonstrated the remarkable flexibility with which the makers and defenders of champagne have responded to challenges, and dealt with material, socio-cultural, economic, and other problems. It feels appropriate to end with a note on the current challenge the champagne industry faces: Covid-19. The pandemic hit champagne sales exceptionally hard, leaving around 100 million bottles unsold (Micallef). This was not very surprising, given the closure of champagne-selling venues, banning of public and private celebrations, and a general mood not particularly prone to (or even likely to frown upon) such light-hearted matters as glamour and champagne. Champagne has survived many dramatic drops in sales during the twentieth century, such as the Great Depression of the 1930s, and the post-financial crisis collapse in 2009. Yet they seem to be able to make astonishing recoveries. Already, there are indicators that many people consumed more champagne during the festive end-of-year season than in previous years (Smithers). For the moment, it looks like the champagne bubble, despite its seeming fragility, is practically indestructible, no matter how much its elements may suffer under various pressures and challenges. References Barker, Alexander, Magdalena Opazo-Breton, Emily Thomson, John Britton, Bruce Granti-Braham, and Rachael L. Murray. “Quantifying Alcohol Audio-Visual Content in UK Broadcasts of the 2018 Formula 1 Championship: A Content Analysis and Population Exposure.” BMJ Open 10 (2020): e037035. <https://bmjopen.bmj.com/content/10/8/e037035>. Barker, Alexander B., John Britton, Bruce Grant-Braham, and Rachael L. Murray. “Alcohol Audio-Visual Content in Formula 1 Television Broadcasting.” BMC Public Health 18 (2018): 1155. <https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-018-6068-3>. Campbell, Christy. 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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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