Cuisine

Powerful Essays
Topics: Ireland, Potato
Abstract

Ireland has experienced much economic and social change throughout their culture. This article will discuss the foods consumed by the Irish and the impact that the potato had on their culture. The author will outline the stages of development from before the introduction of the potato to the acceptance of it as a winter vegetable. The author will also describe what effects the great famine had on Irish cuisine. The article will discuss the varieties of food, including the potato, eaten throughout the years, the methods of production at different levels of society, and a number of Irish potato dishes including boxty, champ, and colcannon.

Irish Cuisine

What could be more constantly connected to a culture than food? It is obvious that without food, we can not survive. But, food is much more than a tool of survival. It is also a source of pleasure, security, and comfort. Beyond that, it is also a symbol of hospitality, social status, and religious significance. What we eat, how we prepare and serve it, and how we eat it are all passed down through individual cultural generations. Ireland is no exception to the rule. The historical background of how the potato, among other cuisine, was introduced and utilized played a significant roll in the development of people 's intellect, stature, and character. This paper will give a brief overview of the foods that are eaten by the Irish, as well as how some of them are cooked. It will also describe how things were before and after the potato was introduced.

First, we need to understand what culture is. Culture can be difficult to define due to such a variety of societal aspects, but our text book defines it as “people 's learned and shared behaviors and beliefs”. As far as the aspect of consuming food, it determines what the people of the land eat, how they eat, when they eat, and the meaning of the food they are consuming (Miller,



References: Anonymous. (2010). Land of milk, not money. Irish Times. Dublin. Retrieved March 21, 2010, from ProQuest direct database. Danaher, K. (1992). Fires, Fireplaces, and Cooking Biatas. First Report by the General Board of Health. Dublin 1822. p. 41-49 Filippone, P Gassman, M. (2010). An Irish celebration - with butter. Telegraph-Herald. Iowa. Retrieved March 21, 2010, from ProQuest direct database. Miller, B. D. (2007). Cultural anthropology (Custom 4th ed.). Boston: Allyn & Bacon. pg. 14-17; 92 Mokyr, J O 'Grada, C. (1994). Ireland before and after the famine. Explorations in Economic History 1800 to 1925 2nd Edition. Manchester, England Salaman, R Sexton, R. (1998). A little history of Irish food. London: Cathie Annotated Bibliography Anonymous. (2010). Land of milk, not money. Irish Times. Dublin. Retrieved March 21, 2010, from ProQuest direct database. Danaher, K. (1992). Fires, Fireplaces, and Cooking Biatas. First Report by the General Board of Health. Dublin 1822. p. 41-49 This article will be helpful when it comes to describing how certain meals are cooked and prepared Filippone, P. (2001). Irish food history. Retrieved March17, 2010, from http://www.foodbycountry.com/Germany-to-Japan/Ireland.html This article touches basis on the history of Irish cuisine Gassman, M. (2010). An Irish celebration - with butter. Telegraph-Herald. Iowa. Retrieved March 21, 2010, from ProQuest direct database. Miller, B. D. (2007). Cultural anthropology (Custom 4th ed.). Boston: Allyn & Bacon, pg.14-17; 92 This is the most important reference for this particular paper Mokyr, J. (1985). Why Ireland starved a quantitative and analytical history of the Irish economy. Boston: Allyn & Unwin This book is primarily aimed at numerate economic historians specializing in agricultural economics and economic developments Salaman, R. (1949). The history and influence of the potato. Cambridge Press: UK Redcliffe Salaman chronicles the history of the potato from prehistory through modern times with the vehemence and passion of a zealot Sexton, R. (1998). A little history of Irish food. London: Cathie The author is Regina Sexton, who is a food historian and food writer.

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