1961 Magazine Fall 2016

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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
HISTORY & TRAVEL LUNCH FOODS: Starters: • Bread – soda or yeast depending on region • Prawn cocktail • Egg mayonnaise • Salad or the very popular Caesar Salad for a modern twist • Soups/stews of various types particularly Vegetable & Potato Soup or Irish Stew • Seafood chowder • Mussels • A variety of cheeses/cheese plates Mains: • Soup & Sandwich • Prawns • Crab Claws • Salmon Poached or Baked • Pate with Sauce • Baked or Boiled Ham • Corned Beef Sandwich – made with a variety of lovely yeast bread or potato cakes • Sunday Roast • Sheppard’s Pie • Chicken Pot Pie • Roasted Chicken • Salmon & Potato Cakes DINNER FOODS: Starters – Very Similar to Lunch Starters Mains: • Roasted Duck or Pheasant • Venison • Baked or Poached Salmon • Mussels • Seafood Platter • Hand Cut Breaded Fish Strips & Chips (Cod, Salmon, Etc.) • Roast Beef with Roasted Potatoes & Parsnip • Seared Steak with Peppercorn Sauce • Turf Roasted Steak with Potato • Bacon & Cabbage with Irish mustard • Pork Chops with Apple Sauce • Pork Casserole • Stuffed Pork Loin • Sheppard’s Pie • Fish Pie – Seafood or Freshwater • Roasted Chicken – various recipes for preparing all are delicious Dessert Foods (One of My Personal Favorite Topics): • Cupcakes to die for! • Apple Crumble with Custard & Ice Cream • Blackberry Tart with Custard & Ice Cream • Rhubarb Tart with Custard & Ice Cream • Apple Tart with Custard & ice Cream • Potato Cakes Filled With Apple Sauce • Apple Cake 69 1961 Magazine Fall 2016
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FALL 2016 ISSUE Nº5 ASHLEY BUNRATT
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Issue Nº5 FALL 2016 4 6 16 20 28 3
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EDITOR’S NOTE After many months o
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SPOTLIGHT ASHLEY COWIE, Today’s R
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Photo by Michael Schofield Q: Has y
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SPOTLIGHT rolls out like it’s alw
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SPOTLIGHT Q: Do you think Noah’s
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Photo by Scott Goldie
Page 17 and 18: ENTERTAINMENT genuinely interested
Page 19 and 20: ENTERTAINMENT Photo by Every Man Ja
Page 21 and 22: ENTERTAINMENT • She was a columni
Page 23 and 24: ENTERTAINMENT Q: How did you become
Page 25 and 26: ENTERTAINMENT Q: The OWTFF was esta
Page 27 and 28: BUSINESS & FINANCE buying the loans
Page 29 and 30: BUSINESS & FINANCE motivated people
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Page 35 and 36: and future political leaders. Also,
Page 37 and 38: HEALTH & NUTRITION 4 She does not n
Page 39 and 40: HEALTH & NUTRITION WE NEED TO SLEEP
Page 41: HEALTH & NUTRITION LIFESTYLE CHANGI
Page 44 and 45: MESOLYFT LIPS Lip Plumper. Hydratio
Page 46 and 47: Founder Meet Masha Banar, the inven
Page 48 and 49: TRAVEL BUNRATTY: THE SIEGE OF Writt
Page 50 and 51: HISTORY & TRAVEL CAPTAIN’S QUARTE
Page 52 and 53: HISTORY & TRAVEL and retreated comp
Page 54 and 55: PHUKET Before and After Written & P
Page 56 and 57: HISTORY & TRAVEL Something that did
Page 58 and 59: HISTORY & TRAVEL techniques are sti
Page 60 and 61: HISTORY & TRAVEL 25 meters tall (ap
Page 62 and 63: HISTORY & TRAVEL My wife’s mom (k
Page 64 and 65: HISTORY & TRAVEL Oh yes of course N
Page 66 and 67: HISTORY & TRAVEL Irish Food Holiday
Page 70 and 71: HISTORY & TRAVEL • Chocolate Cake
Page 72 and 73: Photo by Arizona State University (
Page 74 and 75: Photo by Dr. James Rice
Page 76 and 77: SCIENCE & TECHNOLOGY I honestly don
Page 78 and 79: Photo by Dr. James Rice
Page 80 and 81: SCIENCE & TECHNOLOGY The reason tha
Page 82 and 83: SCIENCE & TECHNOLOGY MISSION CONTRO
Page 84: Photo by Dr. James Rice
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1961 Magazine Fall 2016

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