1961 Magazine Fall 2016

HISTORY & TRAVEL
A Very Brief Irish Food History:
Ireland has a long history of occupation dating back
8000 plus years. Naturally, their food supplies and
culinary methods changed and evolved through time.
Also a variety of diet developed based on regional
location in Ireland. Wild game and fowl, for example
would have been a stable diet for occupants of what
is now the Ulster region while fish, shellfish, and
seaweed diets would have been found more along
the coastal regions with fish the main diet particularly
in the northwest of the island. Historically speaking
there were 12 provinces whereas today there are only
4. Previous to the introduction of the potato, meat,
milk products such as cheese and buttermilk, cereals
and vegetables would have been mainstream Irish
diet. Of course with fish, mussels, eels, seaweed, and
other water products depending on the location would
have been common.
Agricultural development seems to have been hit and
miss prior to 500 to 600 BC. Going back even further
would have probably consisted of hunting fowl and
game, gathering, and fishing. Food quality and rations
would have been based on political status post 600BC.
Whereas pork was considered the cheapest meat, poorer
slave class people would have been fed on pork parts,
while nobles would have feasted on game and meat.
Blood was collected from live animals and mixed with
various oats and seasonings to create various puddings
which provided protein. Oats and Barleys were used
to make a variety of breads, however breads were not
common-place until much later in Irish history. With
the development of agriculture food sources became
more stable allowing for a greater population growth.
Corn was also introduced into Ireland and was used
to make various alcoholic drink.
Later there were various dairy products such as butter
& cheese. Eggs, fish, porridge, and vegetables that
worked their way into the Irish normal diet.
With the introduction of the potato came the destruction
of mass forests and the full scale development of
agriculture was established. Foraging and hunting
declined and the reliance on cheap potatoes in the
Irish diet increased. As cereal prices increased post
68
Fall 2016 1961 Magazine
Napoleonic War era, there was a decrease in oats
as a staple part of Ireland’s rural population’s diet
and an increased reliance on potatoes and cabbage
and sometimes salted fish. With most of the country
depending on a single crop for survival, the stage was
set for disaster when a series of crop failures began
to effect Ireland’s potato industry. A series of small
famines and 2 larger ones took its toll on the Irish
population as a whole in 1739 and 1845-46, where
the death toll rose over 1.2 million and emigration
hit an all-time high estimated to be 2 to 3 million.
In the aftermath, a mix of historical culinary foods,
English influenced foods, trade development, industrial
revolution, and newer more modern delights seems to
have all meshed together to form the Irish delicacies
we enjoy today.
Sample of Traditional Irish Foods by
Meal Type:
BREAKFAST FOODS:
Full Fry – Varies slightly from region to region in content
but basically has Sausage, Pudding, Rashers, Potato
Items (of some type) and beans with small variations
by region – it’s definitely a hardy meal of fair portions
wherever you experience it
• Breakfast Roll – Breakfast items wrapped in a bread
layer
• Porridge (Oatmeal) – prepared in a variety of ways
• Black Pudding – varies by region
• White Pudding – varies by region
• Sausage – Flavors vary by region
• Bacon – Rashers/streaky bacon
• Potato Cakes or Potato Bread
• Soda Breads – varies by region (White Soda Bread,
Brown Soda Bread, Filled Sodas such as Soda Farl,
Buttermilk Soda Bread, Etc.
• Pancakes - of various types
• Scones - of various types
• Fruits – a more modern Irish breakfast edition