JOYCE OF COOKING

The quintessential Irish cookbook: food and drink from James Joyce's Dublin. A joyous book celebrating the best of Irish cooking. An equally good read.

Alison Armstrong

Alison Armstrong is the author of numerous articles and reviews of literature and art, a founding editor (1979) of James Joyce Broadsheet (UK), and contributing editor (since 1982) to Irish Literary Supplement (USA). Her two books are: The Herne’s Egg: The Manuscript Materials (Cornell Univ. Press, 1992) and The Joyce of Cooking: Food & Drink of James Joyce’s Dublin(Station Hill Press, 1986). She holds a Ph.D. in Comparative Literature (NYU), an M.Litt. (Oxford Univ., UK), and an M.A. in English (Ohio State Univ.) and currently teaches at The New School and at School of Visual Arts in New York City.