Articoli di riviste sul tema "French Revolution (1789-1815) – Influence – Europe"

Europe is distinguished by its cultural and civilizational difference, defined throughout the history as a Latin, Christian, European and Western civilization. The ideological breakthrough in the development of this civilization has been, first of all, caused by the French Revolution (1789-1799), that refined values and ideas of the European communities. Contemporary character of the Western civilization (revealing the crisis of the axiological layer), was shaped in a long historical process, being under the influence of ideas considered to be the most important in particular historical epochs.

Abstract: The Vienna system of international relations established at the Congress of Vienna in 1814-1815, was a real challenge for the French political elite during all subsequent decades. France was a defeated party and was thus morally humiliated. The objective for all French governments after 1815 was to improve the position of France in this new system of international relations, including due to the destabilization and breaking of the Vienna system. In the years of the Restoration in France (1814-1830) a major foreign policy action of the government of Louis XVIII was the intervention in Spain in 1823, which refers to the Spanish revolution of 1820-1823. The French government, reflecting the interests of the European reaction, had hoped to raise these military prestige of France, and consequently to raise the question of the revision of the treatises of Vienna of 1815. Despite the success of the intervention, she has not brought the big political dividends in France. After the July revolution 1830 in France, the foreign policy of France intensified. Leading French politicians defined quite clearly exclusive spheres of influence of France, and in 1832 the French troops invaded Central Italy, capturing the city of Ancona. In 1840, during the second Oriental crisis, the French government has opposed themselves to the rest of Europe for the first time since the Napoleonic wars. Ultimately, the strategic position of France in the middle East was weakened. But the exacerbation of international conflict contributed to the strengthening of the French army and Navy. Further successes of the French diplomacy will be linked to the period of the Second Empire in France, in particular, with the Crimean war, that raised has raised status of France, and the decision of the Italian question in the second half of the 60-ies of the XIX century.

The revision of Romanticism in the last two or three decades went deeper than any other revolution in the canonization of western literature. Tom Wein (British Identities, Heroic Nationalisms and the Gothic Novel.1764-1824), Gary Kelly (English Fiction of the Romantic Period), Virgil Nemoianu (Taming Romanticism), or Michael Löwy and Robert Sayre (Romanticism Against the Tide of Modernity) demystified the uncritical association of this literary trend with the revolutionary political ethos in 1789 France, casting light on the conservative, pastoriented yearnings of the major representatives. Such considerations, however, do not apply to the American scene, where politics and poetics, unaffected, or at least not directly affected by the Reign of Terror and the Napoleonic wars remained faithful to the ideas of the French Revolution. Whereas Europe turned conservative, with the Great Powers forming suprastatal networks of influence (The Holy Alliance at the Congress of Vienna in 1815 bonding the Kingdom of Prussia, the Austrian and Russian empires, joined a few years later by France and the United Kingdom), America built a political system grounded in the rights of the individual and pursued ” dreams” of personal and national assertiveness (the ”city on the hill,” “from rags to riches”) in opposition to the European ”concert of nations” model. Our paper is pointing to a necessary dissociation of meliorist plots and narratives of healing in the romantic canon on either part of the Atlantic instead of subsuming them under a common poetics/politics heading.

The article examines the transfer of ideas and practices of constitutionalism from Spain to the Kingdom of the Two Sicilies in 1812–1820. On the basis of dispatches of the Russian envoy in Naples Gustav Stackelberg, the author analyses the features of the revolutionary events of the summer — autumn of 1820. The immediate objects of Count Stackelberg’s observation in Naples were the situation of the Bourbon monarchy and the new constitutional government; their relations with the Carbonari society; relations within the diplomatic corps and among representatives of the great powers. The article also examines texts of constitutional acts that formed the main milestones of the development of constitutionalism in Southern Europe: the Bayonne Statute of 1808, the Cadiz Constitution of 1812, the Sicilian Constitution of 1812, the French Charter of 1814, and the “constitution of Murat” of 1815. An attempt is made to compare the constitutional revolutions in Spain and Italy in 1820–1823: contradictions of domestic politics, the struggle of the Liberal Party and the opposition, support for the army, parliamentary activity, the fight against separatist movements, complications in foreign policy and opposition to the Holy Alliance, the role of Kings Ferdinand VII of Spain and Ferdinand I of Naples in the development of constitutional practice. This approach corresponds to modern trends in the history of the Restoration era, in which the concept of the “liberal international” is tested against Russian diplomatic sources. G. Stackelberg did not just observe the Neapolitan Revolution; he noted obvious parallels with the Spanish Revolution and reported on any attempts of covert contacts of revolutionaries from all over Europe. His political ideal was the French Charter of 1814, the application of which to the Neapolitan political situation he wanted to see in order to avoid the worst consequences of the intervention of the Austrian Empire. The author concludes that the borrowing of the Spanish constitution by the Neapolitans took place within the prepared framework, becoming a logical stage in the development of constitutionalism in countries close to each other not only in spirit, but being for a long time in the orbit of the French revolutionary and Napoleonic despotic influence. The article also shows that Stackelberg modernized the pattern of the era about the “pan-European conspiracy” and created its more moderate version based on his observations of the development of the constitutional revolution in Naples.

The article presents the views of Henryk Lisicki, a publicist and historian, actively cooperating with Krakow’s conservatives (Stańczycy). It focuses on the issue presented in his literature (and representative of his native environment), of the attitude of conservatives toward the nineteenth-century democratization processes. In his views, he revealed criticism of the legacy of the Great French Revolution of 1789. However, the article indicates that in his works Lisicki did this from a moderately conservative position. As a result, he argued for the possibility of adapting the deposit of „traditional values” resulting from the natural law to the reality forming in the Old Continent, under the influence of changes caused by the aforementioned revolution. The article also signals the political construct preferred by moderate conservatives (which is an alternative to the personal rule of a ruler or republic), in the form of a constitutional monarchy, which was exemplified by Victorian England. The text also points to representative elements of the moderately conservative worldview, which is a reception of conservative and liberal ideals.

The paper presents the results of a study of the impact of large-scale historical events on significant changes in the legal field. Today, an event of such a scale is the war waged by the Russian Federation against Ukraine, which, after the undoubted defeat of the Russian Federation in many spheres, will have significant consequences, including in the legal sphere. The war in Ukraine has all the signs of an event of aglobal scale. Socio-political events in the turning points of history are at the same timethe source of development in the legal sphere. This trend can be observed at almost all historical stages, and therefore research in this direction is an urgent problem. The purpose of the paper is to study the impact of significant events in certain turning points in Modern and Recent history that took place on the European continent, which were the origin of changes in the legal sphere and had a long-term eff ect. Sinceit is currently impossible to predict exactly what changes will occur after the defeat of the Russian Federation, which legal institutions and in what direction they will apply, what consequences such changes will lead to in interstate relations and within the country, the above consideration is limited only to some historical events, which can be considered as an example of the origins of significant changes in the legal sphere of a doctrinal nature. The socio-political events in Europe in the XVII centuries, the results of the Thirty Years' War and the significance of the Peace of Westphalia in 1648 in terms of influencing the development of legal doctrine of New history is analyzed. Thirty Years 'War in Europe in the XVII century ended with the signing in 1648 at the same time in Münster and Osnabrück peace treaty, which was called the Peace of Westphalia in1648. It is emphasized that the Peace of Westphalia contains a number of provisions of a doctrinal nature. This treaty was the source of modern international law and had along-term impact on the development of relations between states. Large-scale historical events of the late 18th - early 19th centuries in Europe are undoubtedly associated with France. This is the Great French Revolution of 1789-1794, this is also the period of the Napoleonic Wars, finally, this includes the Vienna Congress of 1814-1815, at which, after the defeat of Napoleonic France, the winners under the slogan of returning to the continent of peace and tranquility and the desire to restore monarchies redrawn the continental political map of Europe. The lawmaking activity of Napoleon is noted, on whose initiative and under his leadership alarge volume of codification works was carried out. Civil (1804), Commercial (1807), Criminal Procedure (1808) and Criminal (1810) codes were adopted. It is noted that French civil law and the principles implemented by it significantly influenced civil-lawrelations in Europe. In modern history during the 20th century events took place, the result of which were changes aimed at preventing the horrors of the First and Second World Wars in the future. But the creation of the relevant institutions, organizations, legal framework and other factors was not enough to prevent the threat of a new world conflict, to guarantee danger not only for Ukraine, but also for the whole world. In the light of the events in Ukraine, based on historical analogies, a conclusion is made about the expectation of significant changes in the legal sphere for future security in the world and in our country. Key words: Aggression of the Russian Federation against Ukraine, origins of law,historical analogies, Peace of Westphalia, French Civil Code.

The revolution in provincial France. Aquitaine, 1789–1799. By A. Forrest. Oxford: Oxford University Press, 1996. Pp. vi+377. £45.Fair shares for all. Jacobin egalitarianism in practice. By J.-P. Gross. Cambridge: Cambridge University Press, 1996. Pp. xv+255. £30.Europe under Napoleon, 1799–1815. By M. Broers. London: Edward Arnold, 1996. Pp. xii+291. £15.99.

Abstract:This paper performs a systematic analysis that examines institutional fragmentation in terms of customs tariffs within states west of the Rhine from 1700 to 1815 and between states east of the Rhine from 1815 to 1871. Internal customs zones are measured in two ways: physical size and urban population. Both methods use 175 sample cities as described by De Vries (1984) in England, France, the Netherlands, and Spain as the basic unit of account. The results indicate that customs zones west of the Rhine were small prior to the French Revolution but grew dramatically from 1789 onwards. They thus provide definitive evidence of divided authority in Ancien Régime Europe. The measurement of external customs zones uses 117 sample cities in the German and Italian territories. The findings indicate a remarkable degree of institutional consolidation between states east of the Rhine over the 1800s.

AbstractIn 2008, the European Union (EU) voted to liberalize its system of planting rights, which has strictly regulated vine plantings in the EU. However, after an intense lobbying campaign, the liberalization of the planting rights system was overturned in 2013, and new regulations could create an even more restrictive system. European wine associations have complained about the detrimental effects of the new regulations. There is a precedent in history. In 1726, the French political philosopher and landowner Montesquieu complained to the French king about the prohibition on planting new vines. Montesquieu was not successful in his demands to remove the system of planting rights. Old and recent history suggests that political forces against liberalization of planting rights are very strong. Only the French Revolution in 1789 led to a fundamental liberalization of planting rights. The “liberal period” of the nineteenth century was sustained by the combination of the French Revolution's liberal ideology, the thirst of Napoleon's armies for wine, and diseases that wiped out most of the French vineyards.That said, in the past and the present, enforcement of planting rights is a major problem. In fact, despite the official restrictions, Montesquieu managed to plant his vines, allowing him to become a successful wine producer and merchant, to travel, and to spend time thinking, discussing, and ultimately writing up his ideas that influenced much of the Western world's constitutions. (JEL Classifications: K23, L51, N43, N54, Q18)

Napoleon Bonaparte (1769-1821), also known as Napoleon I, was a French military leader and emperor who conquered much of Europe in the early 19th century. Born on the island of Corsica, Napoleon rapidly rose through the ranks of the military during the French Revolution (1789-1799). After seizing political power in France in a 1799 coup d’état, he crowned himself emperor in 1804. Shrewd, ambitious and a skilled military strategist, Napoleon successfully waged war against various coalitions of European nations and expanded his empire. However, after a disastrous French invasion of Russia in 1812, Napoleon abdicated the throne two years later and was exiled to the island of Elba. In 1815, he briefly returned to power in his Hundred Days campaign. After a crushing defeat at the Battle of Waterloo, he abdicated once again and was exiled to the remote island of Saint Helena, where he died at 51.Napoleon was responsible for spreading the values of the French Revolution to other countries, especially in legal reform and the abolition of serfdom. After the fall of Napoleon, not only was the Napoleonic Code retained by conquered countries including the Netherlands, Belgium, parts of Italy and Germany, but has been used as the basis of certain parts of law outside Europe including the Dominican Republic, the US state of Louisiana and the Canadian province of Quebec. The memory of Napoleon in Poland is favorable, for his support for independence and opposition to Russia, his legal code, the abolition of serfdom, and the introduction of modern middle class bureaucracies. The social structure of France changed little under the First Empire. It remained roughly what the Revolution had made it: a great mass of peasants comprising three-fourths of the population—about half of them works owners of their farms or sharecroppers and the other half with too little land for their own subsistence and hiring themselves out as laborers. Industry, stimulated by the war and the blockade of English goods, made remarkable progress in northern and eastern France, whence exports could be sent to central Europe; but it declined in the south and west because of the closing of the Mediterranean and the Atlantic. The great migrations from rural areas toward industry in the towns began only after 1815. The nobility would probably have declined more swiftly if Napoleon had not restored it, but it could never recover its former privileges. Finally we can say that many of the territories occupied by Napoleon during his Empire began to feel a new sense of nationalism.

The nature of interstate and international relations in the post - Napoleonic period was determined at the Vienna Congress of 1814-1815. Maintaining peace and stability in Europe, preserving the legitimacy of the ruling dynasties and controlling the balance of power were considered one of the main tasks of the Vienna system of international relations. The main obstacles to compliance with these principles were the revolutionary events of 1820-1830, which arose in different regions of Europe. The response to the “challenges” of the new system of international relations was both diplomatic and military measures to maintain the status quo of European states. The purpose of the article is to analyze the positions of the leading European states at the initial stage of the revolution in Belgium, which began in August 1830. In the context of the growing revolutionary crisis in Europe, it is important to understand what motives guided the Russian, French, Austrian, Prussian and English sides in developing their positions, what were the motives of their foreign policy in Belgium and how they influenced multilateral relations during the Belgian revolution. The study of the diplomatic correspondence of representatives of European countries through the channels of foreign ministries made it possible to identify the differences that existed between Russia, England, France, Austria and Prussia on the Belgian issue, to trace the changes in the positions of the countries in the process of developing a joint solution. An analysis of the process of European countries making decisions about the future of Belgium showed the desire of the participants of the “European concert” to comply with the principles of the Vienna system of international relations.

Archibald Alison is perhaps more widely remembered from a brief-and disguised—reference in Coningsby than from any direct usage of his own voluminous writings: “Finally, Mr. Rigby impressed on Coningsby to read the Quarterly Review with great attention; and to make himself master of Mr. Wordy's History of the late War, in twenty volumes, a capital work, which proves that Providence was on the side of the Tories.” The dubbing of Alison as “Mr. Wordy” was one of Disraeli's most unerring shafts. Alison's History of Europe, covering the period 1789-1815, would have earned him that sobriquet on its own, to say nothing of the other books, pamphlets, and articles that flowed from his inexhaustible pen. The various editions of his History, most commonly in sets of twelve volumes, made Alison a quite celebrated historian in his own day. Long neglected in the twentieth century, the History has recently received some critical attention. Without seeking unduly to resurrect a departed reputation, Hedva Ben-Israel does at least acknowledge the History's earlier success: “It was by far the best-selling history of the French Revolution in England and America almost to the end of the century, and was translated into most European and several oriental languages.” Some fruitful comparisons between Alison's work and the more enduring classic by Thomas Carlyle have been drawn by Clare Simmons.

Approximately 50 years ago, R. R. Palmer published his two volume masterworkThe Age of the Democratic Revolution. Designed as a “comparative constitutional history of Western civilization,” it charted the struggles after 1776 over ideas of popular sovereignty and civil and religious freedoms, and the spreading conviction that, instead of being confined to “any established, privileged, closed, or self-recruiting groups of men,” government might be rendered simple, accountable and broadly based. Understandably, Palmer placed great emphasis on the contagion of new-style constitutions. Between 1776 and 1780, eleven onetime American colonies drafted state constitutions. These went on to inform the provisions of the United States Constitution adopted in 1787, which in turn influenced the four Revolutionary French constitutions of the 1790s, and helped to inspire new constitutions in Haiti, Poland, the Netherlands, Switzerland, and elsewhere. By 1820, according to one calculation, more than sixty new constitutions had been attempted within Continental Europe alone, and this is probably an underestimate. At least a further eighty constitutions were implemented between 1820 and 1850, many of them in Latin America. The spread of written constitutions proved in time almost unstoppable, and Palmer left his readers in no doubt that this outcome could be traced back to the Revolution of 1789, and still more to the Revolution of 1776. Despite resistance by entrenched elites, and especially from Britain, “the greatest single champion of the European counter-revolution,” a belief was in being by 1800, Palmer argued, that “democracy was a matter of concern to the world as a whole, that it was a thing of the future, [and] that while it was blocked in other countries the United States should be its refuge.”

Study of French political history for the period of 1789 to 1851 is exceedingly complex. Not only must one possess knowledge of a succession of regimes (with their varying constitutions, institutions, laws, and conventions), one must also grasp the essentials of political traditions such as royalism, republicanism, and liberalism, all of which altered over time, and familiarize oneself with a plethora of groups or sub groups, such as Montagnards and Girondins, authoritarian and Revolutionary Bonapartists, moderate and ultra royalists, that often adjusted their beliefs and positions according to circumstance. Matters become further complicated when one takes foreign relations into account, assessing the impact of France abroad or the role of foreign relations in shaping French domestic politics.

The conception of revolution was changed drastically by the French Revolution of 1789 from its original use in astronomy to imply a return to a previous state of being. Henceforth, revolution came to signify a drastic rupture with past practices. For French and English liberals in post-Napoleonic Europe, the word revolution also became loaded with negative connotations associated with the French Revolution’s radical turn from 1792 to 1794, and the fear of popular violence. My paper examines and compares how the stigma associated with the French Revolution influenced the discourse of change in France and England, and how the fear of revolutionary violence influenced the actions of both governments.

Abstract This article addresses the question of the geographical scope of the ‘age of revolutions’ (c.1750–1850) through the case of a peasant uprising in Mount Lebanon in 1821. This uprising had similarities with recent and contemporary revolutions and rebellions, which have led some to suggest the influence of the ideas of the French Revolution of 1789 or the Greek Revolution of 1821. This article argues that influence at the level of ideas was unimportant, but that the similarities can plausibly be traced to similar and connected contexts at the level of political economy, as the expansion and crisis of military-fiscal states provoked opposition ‘from below’ and renegotiations of sovereignty. This focus on political economy rather than genealogies of ideas can then help define an ‘age of revolutions’ extending beyond Europe and the north Atlantic into the Ottoman empire, Latin America, and other regions.

Introduction Cookbooks are an exceptional written record of what is largely an oral tradition. They have been described as “magician’s hats” due to their ability to reveal much more than they seem to contain (Wheaton, “Finding”). The first book printed in Germany was the Guttenberg Bible in 1456 but, by 1490, printing was introduced into almost every European country (Tierney). The spread of literacy between 1500 and 1800, and the rise in silent reading, helped to create a new private sphere into which the individual could retreat, seeking refuge from the community (Chartier). This new technology had its effects in the world of cookery as in so many spheres of culture (Mennell, All Manners). Trubek notes that cookbooks are the texts most often used by culinary historians, since they usually contain all the requisite materials for analysing a cuisine: ingredients, method, technique, and presentation. Printed cookbooks, beginning in the early modern period, provide culinary historians with sources of evidence of the culinary past. Historians have argued that social differences can be expressed by the way and type of food we consume. Cookbooks are now widely accepted as valid socio-cultural and historic documents (Folch, Sherman), and indeed the link between literacy levels and the protestant tradition has been expressed through the study of Danish cookbooks (Gold). From Apicius, Taillevent, La Varenne, and Menon to Bradley, Smith, Raffald, Acton, and Beeton, how can both manuscript and printed cookbooks be analysed as historic documents? What is the difference between a manuscript and a printed cookbook? Barbara Ketchum Wheaton, who has been studying cookbooks for over half a century and is honorary curator of the culinary collection in Harvard’s Schlesinger Library, has developed a methodology to read historic cookbooks using a structured approach. For a number of years she has been giving seminars to scholars from multidisciplinary fields on how to read historic cookbooks. This paper draws on the author’s experiences attending Wheaton’s seminar in Harvard, and on supervising the use of this methodology at both Masters and Doctoral level (Cashman; Mac Con Iomaire, and Cashman). Manuscripts versus Printed Cookbooks A fundamental difference exists between manuscript and printed cookbooks in their relationship with the public and private domain. Manuscript cookbooks are by their very essence intimate, relatively unedited and written with an eye to private circulation. Culinary manuscripts follow the diurnal and annual tasks of the household. They contain recipes for cures and restoratives, recipes for cleansing products for the house and the body, as well as the expected recipes for cooking and preserving all manners of food. Whether manuscript or printed cookbook, the recipes contained within often act as a reminder of how laborious the production of food could be in the pre-industrialised world (White). Printed cookbooks draw oxygen from the very fact of being public. They assume a “literate population with sufficient discretionary income to invest in texts that commodify knowledge” (Folch). This process of commoditisation brings knowledge from the private to the public sphere. There exists a subset of cookbooks that straddle this divide, for example, Mrs. Rundell’s A New System of Domestic Cookery (1806), which brought to the public domain her distillation of a lifetime of domestic experience. Originally intended for her daughters alone, Rundell’s book was reprinted regularly during the nineteenth century with the last edition printed in 1893, when Mrs. Beeton had been enormously popular for over thirty years (Mac Con Iomaire, and Cashman). Barbara Ketchum Wheaton’s Structured Approach Cookbooks can be rewarding, surprising and illuminating when read carefully with due effort in understanding them as cultural artefacts. However, Wheaton notes that: “One may read a single old cookbook and find it immensely entertaining. One may read two and begin to find intriguing similarities and differences. When the third cookbook is read, one’s mind begins to blur, and one begins to sense the need for some sort of method in approaching these documents” (“Finding”). Following decades of studying cookbooks from both sides of the Atlantic and writing a seminal text on the French at table from 1300-1789 (Wheaton, Savouring the Past), this combined experience negotiating cookbooks as historical documents was codified, and a structured approach gradually articulated and shared within a week long seminar format. In studying any cookbook, regardless of era or country of origin, the text is broken down into five different groupings, to wit: ingredients; equipment or facilities; the meal; the book as a whole; and, finally, the worldview. A particular strength of Wheaton’s seminars is the multidisciplinary nature of the approaches of students who attend, which throws the study of cookbooks open to wide ranging techniques. Students with a purely scientific training unearth interesting patterns by developing databases of the frequency of ingredients or techniques, and cross referencing them with other books from similar or different timelines or geographical regions. Patterns are displayed in graphs or charts. Linguists offer their own unique lens to study cookbooks, whereas anthropologists and historians ask what these objects can tell us about how our ancestors lived and drew meaning from life. This process is continuously refined, and each grouping is discussed below. Ingredients The geographic origins of the ingredients are of interest, as is the seasonality and the cost of the foodstuffs within the scope of each cookbook, as well as the sensory quality both separately and combined within different recipes. In the medieval period, the use of spices and large joints of butchers meat and game were symbols of wealth and status. However, when the discovery of sea routes to the New World and to the Far East made spices more available and affordable to the middle classes, the upper classes spurned them. Evidence from culinary manuscripts in Georgian Ireland, for example, suggests that galangal was more easily available in Dublin during the eighteenth century than in the mid-twentieth century. A new aesthetic, articulated by La Varenne in his Le Cuisinier Francois (1651), heralded that food should taste of itself, and so exotic ingredients such as cinnamon, nutmeg, and ginger were replaced by the local bouquet garni, and stocks and sauces became the foundations of French haute cuisine (Mac Con Iomaire). Some combinations of flavours and ingredients were based on humoral physiology, a long held belief system based on the writings of Hippocrates and Galen, now discredited by modern scientific understanding. The four humors are blood, yellow bile, black bile, and phlegm. It was believed that each of these humors would wax and wane in the body, depending on diet and activity. Galen (131-201 AD) believed that warm food produced yellow bile and that cold food produced phlegm. It is difficult to fathom some combinations of ingredients or the manner of service without comprehending the contemporary context within they were consumeSome ingredients found in Roman cookbooks, such as “garum” or “silphium” are no longer available. It is suggested that the nearest substitute for garum also known as “liquamen”—a fermented fish sauce—would be Naam Plaa, or Thai fish sauce (Grainger). Ingredients such as tea and white bread, moved from the prerogative of the wealthy over time to become the staple of the urban poor. These ingredients, therefore, symbolise radically differing contexts during the seventeenth century than in the early twentieth century. Indeed, there are other ingredients such as hominy (dried maize kernel treated with alkali) or grahams (crackers made from graham flour) found in American cookbooks that require translation to the unacquainted non-American reader. There has been a growing number of food encyclopaedias published in recent years that assist scholars in identifying such commodities (Smith, Katz, Davidson). The Cook’s Workplace, Techniques, and Equipment It is important to be aware of the type of kitchen equipment used, the management of heat and cold within the kitchen, and also the gradual spread of the industrial revolution into the domestic sphere. Visits to historic castles such as Hampton Court Palace where nowadays archaeologists re-enact life below stairs in Tudor times give a glimpse as to how difficult and labour intensive food production was. Meat was spit-roasted in front of huge fires by spit boys. Forcemeats and purees were manually pulped using mortar and pestles. Various technological developments including spit-dogs, and mechanised pulleys, replaced the spit boys, the most up to date being the mechanised rotisserie. The technological advancements of two hundred years can be seen in the Royal Pavilion in Brighton where Marie-Antoinin Carême worked for the Prince Regent in 1816 (Brighton Pavilion), but despite the gleaming copper pans and high ceilings for ventilation, the work was still back breaking. Carême died aged forty-nine, “burnt out by the flame of his genius and the fumes of his ovens” (Ackerman 90). Mennell points out that his fame outlived him, resting on his books: Le Pâtissier Royal Parisien (1815); Le Pâtissier Pittoresque (1815); Le Maître d’Hôtel Français (1822); Le Cuisinier Parisien (1828); and, finally, L’Art de la Cuisine Française au Dix-Neuvième Siècle (1833–5), which was finished posthumously by his student Pluméry (All Manners). Mennell suggests that these books embody the first paradigm of professional French cuisine (in Kuhn’s terminology), pointing out that “no previous work had so comprehensively codified the field nor established its dominance as a point of reference for the whole profession in the way that Carême did” (All Manners 149). The most dramatic technological changes came after the industrial revolution. Although there were built up ovens available in bakeries and in large Norman households, the period of general acceptance of new cooking equipment that enclosed fire (such as the Aga stove) is from c.1860 to 1910, with gas ovens following in c.1910 to the 1920s) and Electricity from c.1930. New food processing techniques dates are as follows: canning (1860s), cooling and freezing (1880s), freeze drying (1950s), and motorised delivery vans with cooking (1920s–1950s) (den Hartog). It must also be noted that the supply of fresh food, and fish particularly, radically improved following the birth, and expansion of, the railways. To understand the context of the cookbook, one needs to be aware of the limits of the technology available to the users of those cookbooks. For many lower to middle class families during the twentieth century, the first cookbook they would possess came with their gas or electrical oven. Meals One can follow cooked dishes from the kitchen to the eating place, observing food presentation, carving, sequencing, and serving of the meal and table etiquette. Meal times and structure changed over time. During the Middle Ages, people usually ate two meals a day: a substantial dinner around noon and a light supper in the evening (Adamson). Some of the most important factors to consider are the manner in which meals were served: either à la française or à la russe. One of the main changes that occurred during the nineteenth century was the slow but gradual transfer from service à la française to service à la russe. From medieval times to the middle of the nineteenth century the structure of a formal meal was not by “courses”—as the term is now understood—but by “services”. Each service could comprise of a choice of dishes—both sweet and savoury—from which each guest could select what appealed to him or her most (Davidson). The philosophy behind this form of service was the forementioned humoral physiology— where each diner chose food based on the four humours of blood, yellow bile, black bile, or phlegm. Also known as le grand couvert, the à la française method made it impossible for the diners to eat anything that was beyond arm’s length (Blake, and Crewe). Smooth service, however, was the key to an effective à la russe dinner since servants controlled the flow of food (Eatwell). The taste and temperature of food took centre stage with the à la russe dinner as each course came in sequence. Many historic cookbooks offer table plans illustrating the suggested arrangement of dishes on a table for the à la française style of service. Many of these dishes might be re-used in later meals, and some dishes such as hashes and rissoles often utilised left over components of previous meals. There is a whole genre of cookbooks informing the middle class cooks how to be frugal and also how to emulate haute cuisine using cheaper or ersatz ingredients. The number dining and the manner in which they dined also changed dramatically over time. From medieval to Tudor times, there might be hundreds dining in large banqueting halls. By the Elizabethan age, a small intimate room where master and family dined alone replaced the old dining hall where master, servants, guests, and travellers had previously dined together (Spencer). Dining tables remained portable until the 1780s when tables with removable leaves were devised. By this time, the bread trencher had been replaced by one made of wood, or plate of pewter or precious metal in wealthier houses. Hosts began providing knives and spoons for their guests by the seventeenth century, with forks also appearing but not fully accepted until the eighteenth century (Mason). These silver utensils were usually marked with the owner’s initials to prevent their theft (Flandrin). Cookbooks as Objects and the World of Publishing A thorough examination of the manuscript or printed cookbook can reveal their physical qualities, including indications of post-publication history, the recipes and other matter in them, as well as the language, organization, and other individual qualities. What can the quality of the paper tell us about the book? Is there a frontispiece? Is the book dedicated to an employer or a patron? Does the author note previous employment history in the introduction? In his Court Cookery, Robert Smith, for example, not only mentions a number of his previous employers, but also outlines that he was eight years working with Patrick Lamb in the Court of King William, before revealing that several dishes published in Lamb’s Royal Cookery (1710) “were never made or practis’d (sic) by him and others are extreme defective and imperfect and made up of dishes unknown to him; and several of them more calculated at the purses than the Gôut of the guests”. Both Lamb and Smith worked for the English monarchy, nobility, and gentry, but produced French cuisine. Not all Britons were enamoured with France, however, with, for example Hannah Glasse asserting “if gentlemen will have French cooks, they must pay for French tricks” (4), and “So much is the blind folly of this age, that they would rather be imposed on by a French Booby, than give encouragement to an good English cook” (ctd. in Trubek 60). Spencer contextualises Glasse’s culinary Francophobia, explaining that whilst she was writing the book, the Jacobite army were only a few days march from London, threatening to cut short the Hanoverian lineage. However, Lehmann points out that whilst Glasse was overtly hostile to French cuisine, she simultaneously plagiarised its receipts. Based on this trickling down of French influences, Mennell argues that “there is really no such thing as a pure-bred English cookery book” (All Manners 98), but that within the assimilation and simplification, a recognisable English style was discernable. Mennell also asserts that Glasse and her fellow women writers had an enormous role in the social history of cooking despite their lack of technical originality (“Plagiarism”). It is also important to consider the place of cookbooks within the history of publishing. Albala provides an overview of the immense outpouring of dietary literature from the printing presses from the 1470s. He divides the Renaissance into three periods: Period I Courtly Dietaries (1470–1530)—targeted at the courtiers with advice to those attending banquets with many courses and lots of wine; Period II The Galenic Revival (1530–1570)—with a deeper appreciation, and sometimes adulation, of Galen, and when scholarship took centre stage over practical use. Finally Period III The Breakdown of Orthodoxy (1570–1650)—when, due to the ambiguities and disagreements within and between authoritative texts, authors were freer to pick the ideas that best suited their own. Nutrition guides were consistent bestsellers, and ranged from small handbooks written in the vernacular for lay audiences, to massive Latin tomes intended for practicing physicians. Albala adds that “anyone with an interest in food appears to have felt qualified to pen his own nutritional guide” (1). Would we have heard about Mrs. Beeton if her husband had not been a publisher? How could a twenty-five year old amass such a wealth of experience in household management? What role has plagiarism played in the history of cookbooks? It is interesting to note that a well worn copy of her book (Beeton) was found in the studio of Francis Bacon and it is suggested that he drew inspiration for a number of his paintings from the colour plates of animal carcasses and butcher’s meat (Dawson). Analysing the post-publication usage of cookbooks is valuable to see the most popular recipes, the annotations left by the owner(s) or user(s), and also if any letters, handwritten recipes, or newspaper clippings are stored within the leaves of the cookbook. The Reader, the Cook, the Eater The physical and inner lives and needs and skills of the individuals who used cookbooks and who ate their meals merit consideration. Books by their nature imply literacy. Who is the book’s audience? Is it the cook or is it the lady of the house who will dictate instructions to the cook? Numeracy and measurement is also important. Where clocks or pocket watches were not widely available, authors such as seventeenth century recipe writer Sir Kenelm Digby would time his cooking by the recitation of the Lord’s Prayer. Literacy amongst protestant women to enable them to read the Bible, also enabled them to read cookbooks (Gold). How did the reader or eater’s religion affect the food practices? Were there fast days? Were there substitute foods for fast days? What about special occasions? Do historic cookbooks only tell us about the food of the middle and upper classes? It is widely accepted today that certain cookbook authors appeal to confident cooks, while others appeal to competent cooks, and others still to more cautious cooks (Bilton). This has always been the case, as has the differentiation between the cookbook aimed at the professional cook rather than the amateur. Historically, male cookbook authors such as Patrick Lamb (1650–1709) and Robert Smith targeted the professional cook market and the nobility and gentry, whereas female authors such as Eliza Acton (1799–1859) and Isabella Beeton (1836–1865) often targeted the middle class market that aspired to emulate their superiors’ fashions in food and dining. How about Tavern or Restaurant cooks? When did they start to put pen to paper, and did what they wrote reflect the food they produced in public eateries? Conclusions This paper has offered an overview of Barbara Ketchum Wheaton’s methodology for reading historic cookbooks using a structured approach. It has highlighted some of the questions scholars and researchers might ask when faced with an old cookbook, regardless of era or geographical location. By systematically examining the book under the headings of ingredients; the cook’s workplace, techniques and equipment; the meals; cookbooks as objects and the world of publishing; and reader, cook and eater, the scholar can perform magic and extract much more from the cookbook than seems to be there on first appearance. References Ackerman, Roy. The Chef's Apprentice. London: Headline, 1988. Adamson, Melitta Weiss. Food in Medieval Times. Westport, Connecticut: Greenwood P, 2004. Albala, Ken. Eating Right in the Renaissance. Ed. Darra Goldstein. Berkeley: U of California P, 2002. Beeton, Isabella. Beeton's Book of Household Management. London: S. Beeton, 1861. Bilton, Samantha. “The Influence of Cookbooks on Domestic Cooks, 1900-2010.” Petit Propos Culinaires 94 (2011): 30–7. Blake, Anthony, and Quentin Crewe. Great Chefs of France. London: Mitchell Beazley/ Artists House, 1978. Brighton Pavilion. 12 Jun. 2013 ‹http://www.guardian.co.uk/artanddesign/interactive/2011/sep/09/brighton-pavilion-360-interactive-panoramic›. Cashman, Dorothy. “An Exploratory Study of Irish Cookbooks.” Unpublished Master's Thesis. M.Sc. Dublin: Dublin Institute of Technology, 2009. Chartier, Roger. “The Practical Impact of Writing.” Trans. Arthur Goldhammer. A History of Private Lives: Volume III: Passions of the Renaissance. Ed. Roger Chartier. Cambridge, Massachusetts: Belknap P of Harvard U, 1989. 111-59. Davidson, Alan. The Oxford Companion to Food. New York: Oxford U P, 1999. Dawson, Barbara. “Francis Bacon and the Art of Food.” The Irish Times 6 April 2013. den Hartog, Adel P. “Technological Innovations and Eating out as a Mass Phenomenon in Europe: A Preamble.” Eating out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century. Eds. Mark Jacobs and Peter Scholliers. Oxford: Berg, 2003. 263–80. Eatwell, Ann. “Á La Française to À La Russe, 1680-1930.” Elegant Eating: Four Hundred Years of Dining in Style. Eds. Philippa Glanville and Hilary Young. London: V&A, 2002. 48–52. Flandrin, Jean-Louis. “Distinction through Taste.” Trans. Arthur Goldhammer. A History of Private Lives: Volume III : Passions of the Renaissance. Ed. Roger Chartier. Cambridge, Massachusetts: Belknap P of Harvard U, 1989. 265–307. Folch, Christine. “Fine Dining: Race in Pre-revolution Cuban Cookbooks.” Latin American Research Review 43.2 (2008): 205–23. Glasse, Hannah. The Art of Cookery Made Plain and Easy; Which Far Exceeds Anything of the Kind Ever Published. 4th Ed. London: The Author, 1745. Gold, Carol. Danish Cookbooks: Domesticity and National Identity, 1616-1901. Seattle: U of Washington P, 2007. Grainger, Sally. Cooking Apicius: Roman Recipes for Today. Totnes, Devon: Prospect, 2006. Hampton Court Palace. “The Tudor Kitchens.” 12 Jun 2013 ‹http://www.hrp.org.uk/HamptonCourtPalace/stories/thetudorkitchens› Katz, Solomon H. Ed. Encyclopedia of Food and Culture (3 Vols). New York: Charles Scribner’s Sons, 2003. Kuhn, T. S. The Structure of Scientific Revolutions. Chicago: U of Chicago P, 1962. Lamb, Patrick. Royal Cookery:Or. The Complete Court-Cook. London: Abel Roper, 1710. Lehmann, Gilly. “English Cookery Books in the 18th Century.” The Oxford Companion to Food. Ed. Alan Davidson. Oxford: Oxford U P, 1999. 277–9. Mac Con Iomaire, Máirtín. “The Changing Geography and Fortunes of Dublin’s Haute Cuisine Restaurants 1958–2008.” Food, Culture & Society 14.4 (2011): 525–45. Mac Con Iomaire, Máirtín, and Dorothy Cashman. “Irish Culinary Manuscripts and Printed Cookbooks: A Discussion.” Petit Propos Culinaires 94 (2011): 81–101. Mason, Laura. Food Culture in Great Britain. Ed. Ken Albala. Westport CT.: Greenwood P, 2004. Mennell, Stephen. All Manners of Food. 2nd ed. Chicago: U of Illinois P, 1996. ---. “Plagiarism and Originality: Diffusionism in the Study of the History of Cookery.” Petits Propos Culinaires 68 (2001): 29–38. Sherman, Sandra. “‘The Whole Art and Mystery of Cooking’: What Cookbooks Taught Readers in the Eighteenth Century.” Eighteenth Century Life 28.1 (2004): 115–35. Smith, Andrew F. Ed. The Oxford Companion to American Food and Drink. New York: Oxford U P, 2007. Spencer, Colin. British Food: An Extraordinary Thousand Years of History. London: Grub Street, 2004. Tierney, Mark. Europe and the World 1300-1763. Dublin: Gill and Macmillan, 1970. Trubek, Amy B. Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: U of Pennsylvania P, 2000. Wheaton, Barbara. “Finding Real Life in Cookbooks: The Adventures of a Culinary Historian”. 2006. Humanities Research Group Working Paper. 9 Sep. 2009 ‹http://www.phaenex.uwindsor.ca/ojs/leddy/index.php/HRG/article/view/22/27›. Wheaton, Barbara Ketcham. Savouring the Past: The French Kitchen and Table from 1300-1789. London: Chatto & Windus, 1983. White, Eileen, ed. The English Cookery Book: Historical Essays. Proceedings of the 16th Leeds Symposium on Food History 2001. Devon: Prospect, 2001.

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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Lebensformen von Nonnen in Sachsen zwischen Reform und landesherrlicher Aufhebung (Quellen und Forschungen zur sächsischen Geschichte, 41), Stuttgart 2016, Sächsische Akademie der Wissenschaften zu Leipzig / Steiner in Kommission, 455 S. / Abb., € 76,00. (Andreas Rutz, Bonn/Düsseldorf) Der Kurfürstentag zu Regensburg 1575, bearb. v. Christiane Neerfeld (Deutsche Reichstagsakten. Reichsversammlungen 1556 – 1662), Berlin / Boston 2016, de Gruyter Oldenbourg, 423 S., € 139,95. (Thomas Kirchner, Aachen) Kerr-Peterson, Miles / Steven J. Reid (Hrsg.), James VI and Noble Power in Scotland 1578 – 1603 (Routledge Research in Early Modern History), London / New York 2017, Routledge, XVI u. 219 S., £ 75,00. (Martin Foerster, Düsseldorf) Nellen, Henk J. M., Hugo Grotius. A Lifelong Struggle for Peace in Church and State, 1583 – 1645, übers. v. J. Chris Grayson, Leiden / Boston 2015, Brill, XXXII u. 827 S. / Abb., € 199,00. (Peter Nitschke, Vechta) Weber, Wolfgang E. J., Luthers bleiche Erben. Kulturgeschichte der evangelischen Geistlichkeit des 17. Jahrhunderts, Berlin / Boston 2017, de Gruyter Oldenbourg, VI u. 234 S. / Abb., € 29,95. (Cornel Zwierlein, Bamberg / Erfurt) Hennings, Werner / Uwe Horst / Jürgen Kramer, Die Stadt als Bühne. Macht und Herrschaft im öffentlichen Raum von Rom, Paris und London im 17. Jahrhundert (Edition Kulturwissenschaft, 63), Bielefeld 2016, transcript, 421 S. / Abb., € 39,99. (Susanne Rau, Erfurt) „Das Beispiel der Obrigkeit ist der Spiegel des Unterthans“. Instruktionen und andere normative Quellen zur Verwaltung der liechtensteinischen Herrschaften Feldsberg und Wilfersdorf in Niederösterreich (1600 – 1815), hrsg. v. Anita Hipfinger (Fontes Rerum Austriacarum. Abt. 3: Fontes Iuris, 24), Wien / Köln / Weimar 2016, Böhlau, 875 S. / Abb., € 97,00. (Alexander Denzler, Eichstätt) Roper, Louis H., Advancing Empire. English Interests and Overseas Expansion, 1613 – 1688, New York 2017, Cambridge University Press, XI u. 302 S., £ 25,99. (Mark Häberlein, Bamberg) Wimmler, Jutta, The Sun King’s Atlantic. Drugs, Demons and Dyestuffs in the Atlantic World, 1640 – 1730 (The Atlantic World, 33), Leiden / Boston 2017, Brill, XIII u. 229 S. / graph. Darst., € 80,00; als Brill MyBook € 25,00. (Mark Häberlein, Bamberg) Dauser, Regina, Ehren-Namen. Herrschertitulaturen im völkerrechtlichen Vertrag 1648 – 1748 (Norm und Struktur, 46), Köln / Weimar / Wien 2017, Böhlau, 357 S., € 45,00. (Nadir Weber, Lausanne) Clementi, Siglinde, Körper, Selbst und Melancholie. Die Selbstzeugnisse des Landadeligen Osvaldo Ercole Trapp (1634 – 1710) (Selbstzeugnisse der Neuzeit, 26), Köln / Weimar / Wien 2017, Böhlau, 252 S., € 40,00. (Stefan Hanß, Cambridge) Kremer, Joachim (Hrsg.), Magdalena Sibylla von Württemberg. Politisches und kulturelles Handeln einer Herzogswitwe im Zeichen des frühen Pietismus (Tübinger Bausteine zur Landesgeschichte, 27), Ostfildern 2017, Thorbecke, 190 S. / Abb., € 25,00. (Pauline Puppel, Berlin) Onnekink, David, Reinterpreting the Dutch Forty Years War, 1672 – 1713, Palgrave Pivot 2016, London, VIII u. 138 S., £ 37,99. (Johannes Arndt, Münster) Froide, Amy M., Silent Partners. Women as Public Investors during Britainʼs Financial Revolution, 1690 – 1750, Oxford / New York 2017, Oxford University Press, VI u. 225 S. / Abb., £ 60,00. (Philipp R. Rössner, Manchester) Mulsow, Martin / Kasper Risbjerg Eskildsen / Helmut Zedelmaier (Hrsg.), Christoph August Heumann (1681 – 1764). Gelehrte Praxis zwischen christlichem Humanismus und Aufklärung (Gothaer Forschungen zur Frühen Neuzeit, 12), Stuttgart 2017, Steiner, XVI u. 265 S. / Abb., € 54,00. (Claire Gantet, Fribourg/Freiburg) Harding, Elizabeth (Hrsg.), Kalkulierte Gelehrsamkeit. Zur Ökonomisierung der Universitäten im 18. Jahrhundert (Wolfenbütteler Forschungen, 148), Wiesbaden 2016, Harrassowitz in Kommission, 300 S. / Abb., € 62,00. (Andrea Thiele, Halle a. d. S.) 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Eine Biographie, Beck 2017, München, 253 S. / Abb., € 24,95. (Georg Eckert, Wuppertal) Home, Roderick W. / Isabel M. Malaquias / Manuel F. Thomaz (Hrsg.), For the Love of Science. The Correspondence of J. H. de Magellan (1722 – 1790), 2 Bde., Bern [u. a.] 2017, Lang, 2002 S. / Abb., € 228,95. (Lisa Dannenberg-Markel, Aachen) Wendt-Sellin, Ulrike, Herzogin Luise Friederike von Mecklenburg-Schwerin (1722 – 1791). Ein Leben zwischen Pflicht, Pläsir und Pragmatismus (Quellen und Studien aus den Landesarchiven Mecklenburg-Vorpommerns, 19), Köln / Weimar / Wien 2017, Böhlau, 468 S. / Abb., € 60,00. (Britta Kägler, Trondheim) Oehler, Johanna, „Abroad at Göttingen“. Britische Studenten als Akteure des Kultur- und Wissenstransfers 1735 bis 1806 (Veröffentlichungen der Historischen Kommission für Niedersachsen und Bremen, 289), Göttingen 2016, Wallstein, 478 S. / graph. Darst., € 39,90. (Michael Schaich, London) Düwel, Sven, Ad bellum Sacri Romano-Germanici Imperii solenne decernendum: Die Reichskriegserklärung gegen Brandenburg-Preußen im Jahr 1757. Das Verfahren der „preußischen Befehdungssache“ 1756/57 zwischen Immerwährendem Reichstag und Wiener Reichsbehörden, 2 Teilbde., Münster 2016, Lit, 985 S. / Abb., € 79,90 (Bd. 3 als Download beim Verlag erhältlich). (Martin Fimpel, Wolfenbüttel) Pufelska, Agnieszka, Der bessere Nachbar? Das polnische Preußenbild zwischen Politik und Kulturtransfer (1765 – 1795), Berlin / Boston 2017, de Gruyter Oldenbourg, VIII u. 439 S., € 74,95. (Maciej Ptaszyński, Warschau) Herfurth, Stefan, Freiheit in Schwedisch-Pommern. Entwicklung, Verbreitung und Rezeption des Freiheitsbegriffs im südlichen Ostseeraum zum Ende des 18. Jahrhunderts (Moderne europäische Geschichte, 14), Göttingen 2017, Wallstein, 262 S. / Abb., € 29,90. (Axel Flügel, Bielefeld) Boie, Heinrich Christian / Luise Justine Mejer, Briefwechsel 1776 – 1786, hrsg. v. Regina Nörtemann in Zusammenarbeit mit Johanna Egger, 4 Bde. im Schuber, Bd. 1: Juni 1776 – Juni 1782; Bd. 2: Juli 1782 – Juni 1784; Bd. 3: Juli 1784 – Juli 1786; Bd. 4: Kommentar, Göttingen 2016, Wallstein, 612 S. (Bd. 1); 608 S. (Bd. 2); 571 S. (Bd. 3); 846 S. / Abb. (Bd. 4), € 149,00. (Barbara Stollberg-Rilinger, Berlin / Münster) Poniatowski, Fürst Stanisław, Tagebuch einer Reise durch die deutschen Länder im Jahre 1784. Aus dem Manuskript übers. u. hrsg. v. Ingo Pfeifer, Halle a. d. S. 2017, Mitteldeutscher Verlag, 269 S., € 24,95. (Michael Maurer, Jena) Blaufarb, Rafe, The Great Demarcation. The French Revolution and the Invention of Modern Property, New York 2016, Oxford University Press, XIV u. 282 S., £ 47,99. (Moritz Isenmann, Köln) Behringer, Wolfgang, Tambora und das Jahr ohne Sommer. Wie ein Vulkan die Welt in die Krise stürzte, 4. Aufl., München 2016, Beck, 398 S. / Abb., € 24,95. (Wolfgang Reinhard, Freiburg i. Br.) Die Tagebücher des Ludwig Freiherrn Vincke 1789 – 1844, Bd. 10: 1830 – 1839, bearb. v. Heide Barmeyer-Hartlieb (Veröffentlichungen des Vereins für Geschichte und Altertumskunde Westfalens, Abt. Münster, 10; Veröffentlichungen der Historischen Kommission für Westfalen. Neue Folge, 45; Veröffentlichungen des Landesarchivs Nordrhein-Westfalen, 69), Münster 2018, Aschendorff, 949 S. / Abb., € 88,00. (Heinz Duchhardt, Mainz)