The Irish Enlightenment


Book Description

During the eighteenth-century Enlightenment, Scotland and England produced such well-known figures as David Hume, Adam Smith, and John Locke. Ireland’s contribution to this revolution in Western thought has received much less attention. Offering a corrective to the view that Ireland was intellectually stagnant during this period, The Irish Enlightenment considers a range of artists, writers, and philosophers who were full participants in the pan-European experiment that forged the modern world. Michael Brown explores the ideas and innovations percolating in political pamphlets, economic and religious tracts, and literary works. John Toland, Francis Hutcheson, Jonathan Swift, George Berkeley, Edmund Burke, Maria Edgeworth, and other luminaries, he shows, participated in a lively debate about the capacity of humans to create a just society. In a nation recovering from confessional warfare, religious questions loomed large. How should the state be organized to allow contending Christian communities to worship freely? Was the public confession of faith compatible with civil society? In a society shaped by opposing religious beliefs, who is enlightened and who is intolerant? The Irish Enlightenment opened up the possibility of a tolerant society, but it was short-lived. Divisions concerning methodological commitments to empiricism and rationalism resulted in an increasingly antagonistic conflict over questions of religious inclusion. This fracturing of the Irish Enlightenment eventually destroyed the possibility of civilized, rational discussion of confessional differences. By the end of the eighteenth century, Ireland again entered a dark period of civil unrest whose effects were still evident in the late twentieth century.













Feast and Famine


Book Description

This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred.