Derricke's 1581 Ireland - dining and cooking
John Derricke wrote in his The Image of Irelande about English victories over the Irish... and describing an image of cooking and a feast. Not having a pot, the beef was cooked in it's skin.
Following the images and poem, are a few upcoming zoom talks.
"This plate, which is the most curious of
the set, represents the chief of the Mac Sweynes seated at dinner. In his
letter to the "Good and gentle Reader" (p. 11), Derricke refers to
this plate, and states that it shews the habits of a people, "out of the
Northe, whose vsages I behelde after the fashion there sette doune." He
further states that they were sprung from "Macke Swine, a barbarous
ofspring come from that nation, which mai bee perceiued by their hoggishe
fashion." Without this plate Derricke's letter is not fully intelligible.
An account of the feast is also given at pp. 52-54 of the poem. The want of
tables is noticed at p. 107. [Ed.]
The following lines are printed below :
—
A Now when into their fenced holdes the
knaues are entred in.
To smite and knocke ths cattell downe, the hangmen doe beginne.
One plucketh off the Oxes cote, which he euen now did weare,
Another lacking pannes, to boyle the flesh his hide prepare.
C These theeues attend vpon the fire for
seruing vp the feast,
B And fryer smelfeast sneaking in, doth
preace amongst the best.
Who play'th in Romish toyes the Ape, by
counterfetting Paull ;
For which they doe award him then, the
highest room of all.
Who being set, because the cheere is
deemed little worth.
Except the same be intermixt and lac'de
with Irish myrth.
D Both Barde and Harper is preparde,
which by their cunning art,
Doe strike and cheare vp all the gestes
with comfort at the hart.
Derricke, John.
The Image of Irelande… 1581 AD edited by John Small.
Edinburgh: 1883.
UPCOMING TALKS
Mar 18 Mon 6:30
Persian Culinary Manuscripts: From Legends to Cuneiform Tablets to Cookbooks. Nader Mehravari. Culinary Historians of New York.
HERE TAPE may be
HERE
Mar 19 Tue 8
Julia Child. Dr. Leslie Goddard. Carol Stream Public Library
HERE TAPE HERE
Mar 20 Wed 1
Nature, Porcelain and the Enlightenment - George Edwards'
A Natural History of Uncommon Birds (1743-1751) on Worcester and Chelsea porcelain. Paul Crane. Museum of Royal Worcester
HERE TAPE may be
HERE
Mar 20 Wed 7:30
Made in Taiwan: Recipes and Stories from the Island Nation. Clarissa Wei, author. Museum of Chinese in America
HERE
Mar 21 Thu 4
A Culinary Journey Through Turkish History. FILIZ T.: Archaeologist with PhD in Art History and licensed tour guide. World Virtual Tours
HERE
Mar 21 Thu 6:30
The Art of Taste: Reviving the Lost Foods of the US. David Shields. Historic Foodways Society of the Delaware Valley HFSDV
HERE
Mar 21 Thu 8-9:30
A History of Activism through Cookbooks. Sarah Lohman. Brooklyn Brainery. $10
HERE
Mar 24 Sun 9-10:30?
AM Food and Identity in Muslim Spain (Al-Andalus) medieval Arabic cooking. Prof Daniel Newman translated The Exile’s Cookbook: Medieval Gastronomic Treasures from al-Andalus and North Africa. MACFEST - Muslim Arts and Culture Festival.
HERE
Mar 24 Sun 4
Popcorn as a Food, a Crop, and a Business. Dr. Charlie Sing owner Amaizin’ Pop LLC. Culinary Historians of Ann Arbor.
HERE TAPE may be
HERE
Mar 24 Sun 8-10
Dining Together, Cooking Apart: The Missing Culinary History of Apartment Hotels. James Edward Malin. Bay Area Culinary Historians.
HERE
Mar 28 Thur 8-9:15
Endangered Eating: Behind the Scenes. Sarah Lohman. Brooklyn Brainery. $10
HERE
Mar 31 Sun 9-10:30
Food and the Fine Arts of Healing. “development of remedies and medicinal recipes in the context of the Islamic kitchen…” Shadab Zeest Hashmi, Yvonne Maffei.
MACFEST - Muslim Arts and Culture Festival.
HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2024 Patricia Bixler Reber
Researching Food History HOME
I have no say over the choice of the following ads ("you might like" links), which vary, with this email service. STRONGLY DISAGREE with some of them.
John Derricke wrote in his The Image of Irelande about English victories over the Irish... and describing an image of cooking and a feast. Not having a pot, the beef was cooked in it's skin.
Posts
No comments:
Post a Comment