
Stitches in the air: celebrating Dubin's history through lace
A traditional craft passed down through generations, the Italians refer to handmade needlelace as "punto in aria" ("stitches in the air") because of how the fine-threaded stitches are suspended between grounding threads.
Held together through tension and delicate dexterity alone, this hard-earned skill was once a lifeline for women in Ireland following the devastation of the famine in the late 19th century.
With schools set up by philanthropists and religious orders, women were trained in the profitable skill, eventually making it the second-largest industry in the country.
Known as a 'Golden Fabric', the vast majority of pieces were sold internationally, frequently bought by artistocrats and royalty.
In fact, in 1911, Britain's Queen Mary had a handmade piece commissioned using Youghal Lace, one of the specific varieties hailing from Ireland. Coming in at four yards by two yards, and using a shockingly fine linen thread, the veil took six months of 60 women working day and night.
Today, if one person were to undertake the task under a more humane eight-hour workday, it is estimated that it would take them 35 years to make.
Despite the incredible beauty of the pieces, following World War I and the invention of machine-made lace, the art form quickly died out, with just a few people in Ireland today retaining the skill.
Visual artist and lacemaker Fiona Harrington is one such person.
I had the opportunity to watch Harrington at work through Culture Club, a series of hosted talks, tours and activities that introduce and encourage people to connect with cultural spaces of the city, organised by Dublin City Council's Culture Company.
As the current Artist in Residence at 14 Henrietta Street, a museum holding 300 years of Dublin city life, Harrington is currently exploring the unique quirks of both the building and its past tenants through the practice of lacemaking.
Drawing inspiration from the patterns of the old walls and the historical objects with memorable names (she paid homage to the "guzunder", a bedpan called so because it "guzunder the bed"), she is yet to confirm what the end result will look like.
"I began by exploring the collections, wandering around the house, photographing everything, and kind of starting to piece together my own stories," she told RTÉ Lifestyle.
"I also did tons of tours with the guides, and the guides are so important here in Henrietta Street because, not only do they have the history of the house, but they also have their own personal stories."
Harrington responded to the stories by creating both needlelace portraits with hidden details and colourful bobbin lace pieces mirroring the building.
The Child of Prague, for example, features wallpaper patterns from bedrooms and fanlights above doors, while her bobbin lace pieces capture the various shapes found through layers of chipped paint on the old walls.
"Another piece is dedicated to the memory of Peter Brannigan, who is an ex-resident of Henrietta Street but was also a dear friend of the museum," she explains. "I was really fortunate to have met him a few months ago; he only passed away two or three weeks ago, so I'm making a piece in memory of him."
To see Harrington's work and to learn more about the history of life in Dublin city centre, you can book in for a tour at 14 Henrietta Street.
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Irish Independent
3 hours ago
- Irish Independent
‘It will be missed': surge of visitors as Hugh Lane Gallery prepares for three-year closure
Parnell Square to undergo extensive refurbishment with aim of reshaping it into a significant cultural quarter As one of the five Georgian squares in Dublin city centre, with two north and three south of the Liffey, Parnell Square has the air of a historical quarter that has not yet quite got the hang of gentrification. When I took a stroll that way on Thursday, amid the semi-derelict grandeur of some of its Georgian facades, there were overflowing litter bins, the whiff of weed in the air and a boombox playing at an impromptu afternoon rave. The area seems to have somehow blocked out all memory of the Celtic Tiger vision of a shiny new quarter in the inner city. The north side of the square has been dominated by Charlemont House since it was built in 1763. That grand building houses the Hugh Lane Gallery, and last week Dublin City Council announced it is to close next month for at least three years for renovations as part of a plan to revitalise Parnell Square North that includes the construction of a new city library. We thought we might never see it again, that's why we made the journey today While work is being carried out, one of the few remaining vestiges of culture on the northside is shutting down. Inside the gallery, what looked like a large portrait of Hugh Lane himself lay on its side as some of the rooms were already being emptied before it closes on September 28. Like a lot of things Irish, once something is about to close, everybody suddenly develops an interest in what they have often ignored. 'We haven't been here for years, but we thought we might never see it again, and that's why we made the journey today,' one cultured couple said at the imposing entrance on Thursday. They were not alone. The gallery, often a quiet refuge from city life, was bustling, with tour buses pulling up at the front door and groups visiting the rooms that remain open to the public for a few more weeks: a selection of the Hugh Lane collection, work by Francis Bacon, an exhibition by Ailbhe Ní Bhriain and the Harry Clarke-stained glass room. 'It's a big attraction for tourists,' the driver of one bright-green Do Dublin bus said. 'Most of them can't believe it's free, but I tell them that it's my taxes that are paying for it, so go in and have a look. It will be missed for the next few years.' With the Rotunda Hospital complex and the Garden of Remembrance in the middle, Parnell Square has a different aspect to the city's other Georgian squares. The square has become home to two of the capital's most celebrated restaurants Once known as Rutland Square, for much of the last century it was a warren of Georgian houses populated by Dublin City Council offices, trade union organisations, Miss Anna Egan's private hotel, a 'residence for Catholic girls' and the Ierne Ballroom, famed for its Thursday night nurses' dances. In more recent years, the square has become home to two of the capital's most celebrated restaurants, Chapter One and Mr Fox. The restaurant manager at Mr Fox, Ceri-Ann Faulkner, said the closure of the gallery 'will probably have an impact on footfall. But in the eight years I've been here, things have improved greatly, and when the renovations are complete and the new library opens it will enhance Parnell Square as a visitor attraction'. When I visited, Anthony Calvin was watching the world go by from his perch at the corner of the square. 'There is always something happening here,' he said. He lives in the nearby Granby centre, and is recovering from a broken hip. Sitting on his walker, he points tourists in the direction of the Garden of Remembrance. 'The gallery will be missed,' he said. He understands that some people are wary about venturing up to Parnell Square because of the perception that it is not a safe part of the city, but he thinks it has improved a lot. For the next few years, the gallery's paintings will be put in storage, and the 1930s wing of the building 'upgraded to 21st-century museum standards'. The new library will be housed in the old Choláiste Mhuire building next door, with a direct link to the gallery. It is also intended to have a plaza in front of Charlemont House. 'The refurbishment is part of a big investment in Parnell Square North that will reshape it into a significant cultural quarter and enrich the experience of Dublin's citizens and visitors to the city,' Dublin City Council said. In the meantime, I hope Parnell Square will retain some of what the poet Louis MacNeice admired as 'the seedy elegance' of the Georgian city.


The Irish Sun
19 hours ago
- The Irish Sun
I lost six stone after discovering the secret to weight loss – and it's NOT fat jabs
MARKETING manager Fran Bell was at rock bottom about her figure when she booked a holiday to Italy in April last year. The mum of two from Bakewell, Derbys, had piled on weight – she was 14st 9lb, and size 18. Advertisement 6 Fran Bell piled on the weight, hitting size 18 and weighing 14st 9lb Credit: supplied 6 But following the diet of an Italian, Fran lost a staggering six stone Credit: supplied But during her travels, the 42-year-old realised that obese Brits are 'eating all wrong' – and found the secret to weight loss was an Italian diet. Having since lost six stone and shrunk to a size eight with her new habits, Fran, married to graphic designer Nick, 40, has now created her own eating plan – The Britalian Diet. Here she tells her story to Nikki Watkins . . LOOKING back at pictures of myself as a slim size 10 newly wed, aged 30, I could never imagine that I would one day hit 14st 9lb, with a Advertisement But exhaustion from building a career and then looking after my two boys, who are now seven and five, saw me pile on a staggering six stone as I found myself too exhausted to cook and instead tucked into ultra-processed food and late-night snacks. But I have now reset my eating habits. I feel like I've discovered a precious secret. I am certain it is not trendy fat jabs, like My weight had been piling on steadily over a decade and hit an all-time high when I went on a family holiday to Tuscany. The holiday, which was an overdue 40th birthday treat, was planned to be everything I'd dreamed of about Italy — beautiful wine, sandy beaches and lazy lunches. Advertisement I wanted to make sure we had some nice family photos there, so I organised for a local photographer to snap some pictures. I'd planned to lose weight before the holiday, but I didn't manage to shed any. Towie star Saffron Lempriere reveals how she lost 12 pounds in 4 weeks - without fat jabs The holiday was dreamy and I was excited to get the photos emailed over. But when I looked at them back in England, I was so disappointed in how I looked. Being a size 18, at 5ft 4in, I didn't look healthy, and these snaps became my catalyst to do something for myself. Advertisement I chucked the photo memory stick to the very back of a drawer and decided to change my diet from scratch. I started thinking about the Italians and how as a country they're one of the healthiest in the world. They have one of the lowest rates of obesity in Europe at 12 per cent, while in the UK it is 28 per cent. I fell down a rabbit hole of research and, after talking to a few Italian friends and browsing forums, I discovered as much as I could about Italian diets. I found they don't eat as many ultra-processed foods as we do in the UK. Advertisement We get 57 per cent of our daily calories from UPFs, whereas Italians get just ten per cent. The number of fast-food restaurants is also significantly less than in the UK. Instead of rushing through a meal, like I did after getting the kids to bed, Italians sit down and they celebrate their meals. Italians won't drink milky coffees after 11am and they generally eat quite a sweet breakfast. 6 Fran is married to Colin, 40, a graphic designer Credit: supplied Advertisement A 2020 study published in the Obesity Review journal showed eating a sweet breakfast actually reduces the desire for sugar afterwards and Research from Pennsylvania State University shows if you have a soup before the main meal, like Italians do, it reduces the number of calories that you take in from the main event by 20 per cent, as you've satisfied your appetite a bit. On the whole, they have proper meals with a dessert and starter at dinner and they are not snacking. I started keeping a blog in May 2024 about how I was transforming my diet to the Italian way and what I'd learned. I no longer started the day with two slices of buttered white toast, or had loads of milky instant coffees, sandwiches with crisps for lunch, a dinner of a massive chicken burger with chips and a big dessert like sticky toffee pudding and custard. Instead, I went for classic Italian meals like meatballs with salad, baked fish or pasta. Advertisement Pasta is often thought of as 'unhealthy' by those trying to lose weight, but in Italy they use a lot less meat in pasta dishes, and they are lighter on the sauce. How ultra processed is YOUR kitchen? Ultra processed foods (UPFs) were defined by Brazilian researchers who made the NOVA classification system. It breaks foods into groups depending on how processed they are. The most natural foods are in group 1, while the most processed are in group 4. The groups do not entirely indicate how healthy a food is. However, it does indicate how processed it is - and studies have linked UPFs to a number of diseases. How does your kitchen compare to the following groups? Unprocessed or minimally processed foods (group 1) vegetables and fruits (fresh or frozen) dried fruits with no added sugar, honey, or oil grains and legumes (chickpeas, lentils) meat, poultry, fish, seafood, eggs milk without added sugar plain yogurt with no added sugar nuts and seeds spices and herbs tea, coffee, water Processed culinary ingredients (group 2) iodized salt salted butter sugar and molasses from cane or beet honey extracted from combs syrup from maple trees vegetable oils crushed from olives or seeds butter and lard from milk and pork starches extracted from corn and other plants vegetable oils with added anti-oxidants vinegar with added preservatives Processed foods (group 3) canned vegetables, fruits, and legumes fruits in syrup salted or sugared nuts and seeds salted cured or smoked meats canned fish artisanal breads and cheese Ultra-processed foods (group 4) pop and fruit drinks sweetened yogurt sweet or savoury packaged snacks (e.g., cookies) candies and cake mixes mass-produced packaged breads and buns margarines and spreads breakfast cereals cereal and energy bars energy drinks instant soups, sauces, and noodles poultry and fish nuggets, hot dogs many ready-to-heat products: pre-prepared pies, pasta, and pizza dishes Their Bolognese is much healthier than the traditional British spag bol, where you have a mountain of beef and cheese. Every day I would log what I was eating and note why it was slimming. I started putting together a plan and called it The Britalian Diet. It was easy for me to follow in the UK, using only ingredients that could be picked up at the supermarket, not from a little village in Sicily. Advertisement I turned the blog into a website, which was getting a couple of thousand hits a month. After three months, I had lost 8lb and then about 4lb would come off every month. After seeing the results in my own figure, I decided to self-publish the diet and facts as the book The Britalian Diet (£13, Amazon). TRANSFORMED DIET I've adopted this Italian diet now for 16 months, I've lost six stone, and am maintaining my weight. I'd tried other diets in the past but this is the only time I've seen consistent results. It makes me really sad that people here are resorting to trendy weight-loss jabs, with an estimated 1.5million users. The problem I'm seeing with injections is people are then losing their appetite and not knowing how to nourish themselves. Advertisement There isn't much guidance around what you should be eating when on them, so people are sat there with a Burger King meal and a milkshake, only managing a couple of bites. I cannot see these jabs fixing Britain's obesity crisis. 6 Fran. pictured before her incredible weight loss, started keeping a blog in May 2024 on how she was transforming her diet to the Italian way Credit: supplied 6 I couldn't completely commit to a diet if I have to give up a glass of wine on a Friday night or pudding, says Fran Credit: supplied 6 The Britalian Diet (£13, Amazon) Credit: Supplied Advertisement I feel like it's just a sticking plaster and we're storing up health issues for later. We should be having proper meals, no snacking, eating more mindfully and not eating diet foods. I've seen improvement in my fitness, too. I live in the Peak District and keep fit with hill walking. There has even been a boost in my romantic life. My husband says he has found me attractive at every size, and I believe him. But now, when I'm in a new outfit with my new-found confidence, I can see a little glint in his eye and can tell he appreciates the effort I've put in. Advertisement A DAY IN THE LIFE OF A BRITALIAN Breakfast : One small croissant and a teaspoon of jam, with Cappuccino or other milky coffee Lunch : Tuna Bean Salad, Calories per portion: 451 Afternoon Snack: Tomato & mozzarella crostini with basil. Calories per portion: 220 Dinner starter: Green salad with a lemon and parsley dressing. Dinner main course : Traditional Italian Bolognese. Calories per portion: 313 Dessert : Lemon Ricotta Mousse, calories per portion: 83 DINNER MAIN COURSE - Traditional Italian Bolognese (Serves 6) Cooking and prep time : 1 hour 30 hours (could also be cooked in a slow cooker) 2 tbsp olive oil 1 garlic clove 1 small carrot, finely chopped 1 celery stick, finely chopped 1/2 onion, finely chopped 50g prosciutto, finely chopped 200g minced pork 400ml passata or one tin of chopped tomatoes pinch of grated nutmeg 200g dry tagliatelle or spaghetti 25g Parmesan cheese, grated 1. Heat the oil in a large frying pan. Add garlic and cook over a low heat for a few minutes until golden brown. Remove from the pan. 2. Add carrot, celery, onion and prosciutto. Cook over low heat for eight to 10 minutes until lightly browned. 3. Add passata and nutmeg, season, lower the heat, cover and simmer for an hour or until the sauce is nice and thick. 4 Cook the pasta in salted boiling water for nine minutes , or according to the instructions on the pack. Drain, pour the sauce over and serve with grated Parmesan on top. AFTERNOON SNACK - TOMATO AND MOZZARELLA CROSTINI (Serves one) Cooking and prep time : 10 minutes 45g slice of baguette 1 medium tomato, diced 1 tsp olive oil 1 small garlic clove, minced 1 tbsp grated Parmesan cheese Fresh basil Salt and pepper, to taste 1. Toast the slice of white baguette until golden and crispy. You can do this in a toaster, oven or on a grill pan. 2. While the bread is toasting, heat the olive oil in a small pan over low heat. Add the minced garlic and sauté for about 30 seconds until fragrant. 3. Once the bread is toasted, rub it lightly with the sautéed garlic for an added aromatic flavour Then, spoon the diced tomato on top of the crostini. 4. Add a generous sprinkle of Parmesan cheese over the tomatoes. 5. Sprinkle a pinch of salt and pepper, and garnish with fresh basil leaves.


Irish Examiner
a day ago
- Irish Examiner
Desire Lines: Summer shades, an Irish design showcase and perfume dupes
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