Skip to main content

Trinity College Library, Dublin


My blog has been left idle for quite a while as I took time off for a short vacation to Dublin, Ireland and a short stop over in Aberdeen, Scotland.   So, for a change, I'd like to share with you some pictures of my recent trip and food tasted along the way.  The first stopover is ~ Dublin.





Bell Tower of Trinity College built in 1842

Trinity College Dublin is internationally recognised as Ireland's premier university and is one of the world's leading research-intensive universities.  Founded in 1592 it is the oldest university in Ireland and one of the older universities in Western Europe.
The Library in Trinity College is the largest single chamber library in the world.  The 65 metre long main chamber of the Old Libary, the Long Room was built between 1712 and 1732 and houses 200,000 of the Library's oldest books.
When built, it had a flat plaster ceiling, with shelves for books on the lower level only, and an open gallery.  By the 1850's these shelves were completely full and so in 1960, the roof was raised to allow the construction of the present barrel-vaulted ceiling and gallery bookcases.  Marble busts of famous philosophers and writers are placed down either side of the room, created by sculptor Peter Schemakers beginning in 1743.
Each year, the Library employs a number of student shelvers who work 10-12 hours per week at the Libraries on Campus and in the Trinity Centre at St James Hospital.  Their job is to sort  books and return them to the shelves each morning before the Library opens.








Sculptor of  William Shakespeare




Comments

  1. Nice pictures. I'm sure you had an enjoyable holidays during this trip, Cheah!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju