Irish cuisine is best experienced with a side of history
You’re missing out if you’ve been eating Irish food without knowing its rich his- tory. Enjoy Ireland’s hearty and comforting dishes to their fullest with an under- standing of how events like the Great Famine shaped the culinary landscape.
Roots of Irish culinary traditions
A fair share of cultures have added their flare to Irish cuisine. From the Vikings, who introduced smoked fish and pickling, to the Normans, who brought new agricul- tural practices and popu- larized staples like peas, beans and pork, Irish cui- sine wouldn’t be what it is today without these cultural influences.
Potatoes, the star of Irish food, were believed to have been introduced by an English explorer. It was easy to grow in Ireland’s climate and became the main source of nutrition for poorer families. The potato’s versatility led the Irish to put it in everything, or at least try to. Potato puddings, potato breads and even potato apple cakes were all common at this time.
The impact of the potato
However, over-reliance on potatoes caused the Great Famine when the blight, a potato disease, spread across Ireland, leading to major crop failure and starvation. The famine caused many people to emigrate in search
of a better life.
Irish immigrants carried their culinary traditions wi h them, including their love for drinks, which prompted them to open pubs where they settled. Irish pub cul- ture quickly gained popular
ity worldwide for its lively and welcoming atmosphere.
The Irish Pub Company seized this phenomenon as a business opportunity. Spe- cializing in designing and building Irish pubs world- wide, they have opened up over 2,000 establishments in over 60 countries. People can’t seem to get enough of the infamous Guinness beer and the warm community found in these bars.
The Irish also brought over traditional dishes that have gained mainstream popular- ity, like the Irish stew. Com- monly made with lamb, car- rots, onions and potatoes, this dish is hearty and warm with simple but nutritious ingredients. The stew makes for a perfect meal on a cold winter day, especially for families on a budget.
Irish cuisine post-famine
According to the National Nutrition Surveillance Cen- tre, people turned to cereal grain products and vegeta- bles like turnips and cabbage post-famine. The Irish diet gradually diversified with more meat, fish and dairy. Even wi h greater food options, the middle class continued to eat large amounts of potatoes after the blight.
The transition from openfire cooking to wood-burning ovens changed cooking techniques. Ovens allowed for a more even cooking process, offering controlled browning.
For the Irish, known for having world-renowned beef, this meant that Sunday beef dinner could be cooked without the flavor infusion of burning wood. If there are leftovers from the Sunday roast, it’s common to make a shepherd’s pie. This savory dish is easy to assemble: Just mix together peas, carrots and chopped beef and layer some mashed potato on top.