The Potato in Irish Cuisine and Culture

Iomaire, Máirtín Mac Con; Gallagher, Pádraic Óg

doi:10.1080/15428050903313457

Cited by 11 publications

(9 citation statements)

References 13 publications

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“…However, some support may be found in roughly contemporaneous accounts from Ireland. The probably 12th century Irish tale ‘Fled Dúin na nGéd’ suggests that goose eggs were considered higher status fare than chicken eggs (Mac Con Iomaire & Cully, ). Direct comparison between Anglo‐Scandinavian northern England and Ireland is historically valid; major cultural links between the Vikings and Ireland were well established by this stage (e.g.…”

Section: Discussionmentioning

confidence: 99%

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Walking on Eggshells: A Study of Egg Use in Anglo‐Scandinavian York Based on Eggshell Identification Using ZooMS

Stewart

Allen

Jones

et al. 2013

Intl J of Osteoarchaeology

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Eggshell is a potentially common archaeological resource, but it tends to be ignored. The recent development of ZooMS (zooarchaeology by mass spectrometry) as a rapid and robust system for taxonomic identification of preserved eggshell fragments has facilitated new insights into patterns of egg use in the past. This paper presents a case study of egg use at two sites in Anglo‐Scandinavian York (Hungate and Coppergate). The results described below suggest that the relative prevalence of goose eggshell may become a useful indicator of status, consistent with other characteristics of the two sites, and also demonstrate an apparent lack of exploitation of eggs of wild birds in York during the Anglo‐Scandinavian period. These results highlight the interpretative potential of eggshell, which can now begin to be more fully explored. Copyright © 2013 John Wiley & Sons, Ltd.

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Section: Discussionmentioning

confidence: 99%

“…It seems reasonable to expect a degree of cultural overlap between these regions during the Anglo‐Scandinavian period. In Ireland, the perception of goose eggs as a luxury food seems to have persisted into the Modern era (Mac Con Iomaire & Cully, ).…”

Section: Discussionmentioning

confidence: 99%

Walking on Eggshells: A Study of Egg Use in Anglo‐Scandinavian York Based on Eggshell Identification Using ZooMS

Stewart

Allen

Jones

et al. 2013

Intl J of Osteoarchaeology

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“…Probably the most descriptive accounts of the daily food habits of the upper classes come from the letters of Mrs Delany (1700-1788) (Cahill, 2005). Much has been written about the potato in Ireland and its effect on increasing population, decreasing diversity and impoverishing Irish cuisine to a rudimentary art (Bourke, 1993;Mac Con Iomaire and Gallagher, 2009). Indeed, a growing body of literature has appeared in recent years on the use of certain commodities in Irish cuisine and culture, including seafood (Mac Con Iomaire, 2006;Wilkens, 2004); the pig (Mac Con Iomaire, 2003;Mac Con Iomaire, 2010); milk and butter (Sexton, 2003;Lysaght, 1994); eggs (Mac Con Iomaire and Cully, 2007;Lysaght, 2003) and other meats (Sexton, 1995;Mac Con Iomaire and Gallagher, 2011).…”

Section: Sources and Methodsmentioning

confidence: 99%

Public dining in Dublin

Iomaire¹

2013

International Journal of Contemporary Hospitality Management

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Purpose -The aim of this paper is to provide an overview of the changing food culture of Ireland focusing particularly on the evolution of commercial public dining in Dublin 1700-1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century. Design/methodology/approach -Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data are analysed using a combination of hermeneutics (Denzin and Lincoln, O'Gorman) and textual analysis (Howell and Prevenier). Findings -The paper traces the various locations of public dining in Dublin 1700-1900 and reveals that Dublin gentlemen's clubs preceded their London counterparts in owning their own premises, but that the popularity of clubs in both cities resulted in a slower growth of restaurants than in Paris. Competition for clubs appeared in the form of good hotels. The Refreshment Houses and Wine Licences (Ireland) Act 1860 created a more congenial environment for the opening of restaurants, with separate ladies coffee or dining rooms appearing from around 1870 onwards. Originality/value -There is a dearth of research on the history of Irish food and commercial food provision in particular. This paper provides the most comprehensive discussion to date on the development of commercial dining in Dublin 1700-1900 and suggests that the 1860 legislation might be further explored as a catalyst for the growth of restaurants in London and other British cities.

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“…Potatoes, in particular, are mentioned in relation to boxty, a pancake fried in butter made of grated and mashed potato, which makes an appearance in several of the counties. 63 It is noteworthy that references to potatoes can be found under different names in the transcripts. In two transcripts from Donegal, for example, a reference of a regional name for a potato dish is found, 'poundies', an equivalent of the Irish 'brúitín' from the verb 'brúigh' to press or mash.'…”

Section: Dishesmentioning

confidence: 99%

An exploratory study of food traditions associated with Imbolg (St. Brigid’s Day) from The Irish Schools’ Folklore Collection

Philibín

Iomaire

2021

Folk Life

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This study explores the food traditions of Imbolg or St. Brigid's Day (1 st February), one of the quarter days of the Irish calendar year, which heralds the awakening of spring. Imbolg is comparable to Christmas eve, in that celebratory potato dishes such as colcannon or 'poundies' and boxty are consumed. Throughout the Schools' Collection (6,000 copybooks filled with folklore collected by over 50,000 children), a rich food history where customs, superstitions, divinations and a mixing of the pagan and Christian traditions is evident. Four main themes: 'Dishes', 'Brigid's Crosses', 'Biddy Boys and Brídeogs' and 'Brigid, miracles and religion' were identified, which share an affinity with the extant folklore literature. However, certain nuances are also highlighted in the Schools' Folklore Collection (SFC) revealing a rich and oftentimes neglected food culture. This paper aims to address the current lacuna within the Folklore literature concerning foodways, whilst also highlighting opportunities for further research.

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The Potato in Irish Cuisine and Culture

Cited by 11 publications

References 13 publications

Walking on Eggshells: A Study of Egg Use in Anglo‐Scandinavian York Based on Eggshell Identification Using ZooMS

Walking on Eggshells: A Study of Egg Use in Anglo‐Scandinavian York Based on Eggshell Identification Using ZooMS

Public dining in Dublin

An exploratory study of food traditions associated with Imbolg (St. Brigid’s Day) from The Irish Schools’ Folklore Collection

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