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Irish Food Information
by Gail Chandler
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Overview
The cuisine of Ireland, the Emerald Isle, has much more to offer than just potatoes, although the notable spud remains a well-loved staple. Irish food incorporates rich traditions and modern innovations with an emphasis on fresh meats and produce prepared simply but with rich flavor.
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Potatoes: Feast and Famine
Potatoes have long been associated with Ireland, and with good reason. The spuds first appeared in Ireland in the 16th century and became a dietary staple. Fresh meat was available only to the upper classes, so potatoes provided a much needed source of nutrition. The wet and warm climate was aptly suited for growing potatoes, and because cooking potatoes required little space or effort for preparation, they were simple and easy to use. The historically well-documented potato famines occurred when the potato crop was bad, either from cold weather or blights. The famine of 1845 to 1849 decimated the Irish population, killing a million people. The population was also decreased when millions left Ireland for other countries. Many of those who stayed in Ireland were left in extreme poverty.
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Cattle: Milk, Cheese, Butter and Beef
Ireland has a naturally beneficial environment for raising cattle, with a mild climate and abundant pastures. In the past, wealth was often determined by how many heads of cattle a family owned. Cattle raising has been a part of Irish life since the Stone Age, and by the 1660s Irish cattle was exported to England and later the Continent. Although primarily used for milk and making cheeses and butter before the last century, today cattle is big business in Ireland, with breeders marrying the traditions of the past with the technology of today.
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Seafood: An Island's Catch
As an island, Ireland has an abundance of fresh seafood available. Staples are shellfish, prawns, oysters, scallops, salmon, sole, and cod. A favorite seafood dish is "Dublin Lawyer," simple lobster cooked with butter, cream and whiskey.
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Traditional Dishes: Beyond Corned Beef and Cabbage
No doubt anyone who has celebrated St. Patrick's Day knows that corned beef and cabbage is as Irish as the Blarney Stone. Another traditional favorite is Irish stew, which combines beef, potatoes, and hearty vegetables. Many use the perennial favorite stout, Guinness, to flavor the stock. Lesser known on this side of the Atlantic are boxty, a traditional potato pancake; coddle, a savory dish with bacon, sausages, onions, and potatoes; and colcannon, a dish with mashed potatoes, kale, butter and milk.
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Modern Irish Cuisine
Today's Irish cuisine is a mix of traditional and modern, with an emphasis on fresh fish, vegetables, bread, potatoes, and cheeses. The food reflects the times and the growing diversity and international flavor of the Irish population, with ethnic influences such as Indian curries and Chinese, West African and Polish foods.
