A Taste Of Love The Memoirs Of Bohemian Irish Food Writer Theodora Fitzgibbon

Discover the many lives of free-spirited and much-loved Irish Times cookery writer Theodora FitzGibbon 'I have starved in some of the most beautiful places in the world ...' The Irish Times food writer Theodora FitzGibbon lived a life filled to the brim. Born in London in 1916, her appetite for love, pleasure, good food and adventure took her all over the globe until she died, in Dublin, in 1991. A Taste of Love, her two-volume autobiography, reveals a life fully lived: the names she used before settling on 'Theodora'; the cookery lessons given to her by the former Queen Natalie of Serbia; the 1920s childhood spent on food-chomping travels with her rakish father in Europe, the Middle East and India. Paris in the 1930s was home to Theodora's struggle to maintain an independent life as a young actress, where she began an affair with photographer Peter Rose Pulham and kept company with Balthus, Cocteau, Dali and Picasso. During the Blitz, Theodora escaped wartime Paris for bomb-ridden London, where she was friendly with Dylan and Caitlin Thomas, Francis Bacon and Soviet spy Donald Maclean, and adopted Gwladys the penguin and Mouche the poodle. In 1944, she married Irish-American writer Constantine FitzGibbon, travelling with him to the US, and divorced him fifteen famously stormy years later. In 1960 she married George Morrison, the film maker and archivist, and moved with him to live in Dalkey, Co. Dublin. Be enthralled by the fascinating story behind the woman who broadened the culinary horizons of many people in Ireland and beyond. In this highly entertaining memoir, discover the sights, sounds and tastes of Theodora FitzGibbon – food writer, adventurer and thoroughly modern woman. 'Theodora FitzGibbon was the most extraordinary woman. If you read her autobiography you realise how many lives she led.'Maeve Binchy

In this highly entertaining memoir, discover the sights, sounds and tastes of Theodora FitzGibbon - food writer, adventurer and thoroughly modern woman.

The sexual exploitation of children by adults has a long, fraught history. Yet how cultures have reacted to it is shaped by a range of forces, beliefs, and norms, like any other social phenomenon. Changes in how Anglo-American culture has understood intergenerational sex can be seen with startling clarity in the life of British writer Norman Douglas (1868–1952), who was a beloved and popular author, a friend of luminaries like Graham Greene, Aldous Huxley, and D.H. Lawrence, and an unrepentant and uncloseted pederast. Rachel Hope Cleves’s careful study opens a window onto the social history of intergenerational sex in the nineteenth and twentieth centuries, revealing how charisma, celebrity, and contemporary standards protected Douglas from punishment—until they didn’t. Unspeakable approaches Douglas as neither monster nor literary hero, but as a man who participated in an exploitative sexual subculture that was tolerated in ways we may find hard to understand. Using letters, diaries, memoirs, police records, novels, and photographs—including sources by the children Douglas encountered—Cleves identifies the cultural practices that structured pedophilic behaviors in England, Italy, and other places Douglas favored. Her book delineates how approaches to adult-child sex have changed over time and offers insight into how society can confront similar scandals today, celebrity and otherwise.

Compiled from three of Theodora's much-loved cookery books, Irish Traditional Food, Theodora FitzGibbon's Cookery Book and Your Favourite Recipes from Theodora FitzGibbon, this beautiful new collection of over 150 classic recipes will be a welcome addition to your cookery shelf.

Containing 300 entries, this biographical dictionary of Irish women includes women from earliest times up to the present day. Women from all walks of life are represented - well known personalities as well as those who have faded from memory or have been ignored by chroniclers and historians.

As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup—the world’s first prepared dish—became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.