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2018年11月05日

From stews to spicebags: A people’s archive of Irish food


From stews to spicebags: A people’s archive of Irish food
What is Irish food and drink? Is it your dad’s recipe for Irish stew – or does your aunt hold the only real recipe? Is it the Limerick

staple of crubeens, a deep-fried pig’s trotter? Dublin coddle, anyone? Or is it a simple nettle soup with brown bread?


Aberdeen Angus - a well-known bred in Ireland and grass-fed. With the integration of

traditional pasture farming and advanced technology, the cattles are fed to be of high quality and more tender.

It is these, and more: Irish food is also spiceburgers and spicebags, it’s Tayto crisps and red lemonade or the peculiar Donegal drink known as McDaid’s Football Special, as well as more high-end

products like Donal Creedon’s traditionally made Macroom Oatmeal.


Chef Darina Allen recently released Simply Delicious: The Classic Collection, a compendium of 100 recipes from her Simply Delicious books, and she’s now lending her support to a new project which aims to

preserve Ireland’s food heritage.


Blasta is a new all-island archive of recipes and food traditions which is being collated by the National Folklore Collection in UCD, and its recipes and stories form the basis of a new series, Blasta,

which began on TG4 on Halloween night. Blasta is asking members of the public to submit their old cookbooks, utensils, stories and information about food traditions.
“I was a child at the end of a

certain era for Irish food,” says Allen. “We used to visit my great aunt Lil in Tipperary and she was still cooking over an open fire. This was a time before people had ovens. I learned how to make apple

tarts and bread in a bastible. She taught us to make butter and how to kill a pig. I’m the eldest of nine children and we used to go home from school for lunch, although we called it dinner then.


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“Our mother would have a stew or colcannon for us, and we always had dessert – perhaps stewed apple or rhubarb, steamed pudding or gooseberry tart. We picked damsons, sloes, hazelnuts and blackberries

in season. We gathered watercress and chopped it up to serve in a sandwich with butter; this is a nutritious green and people knew it.”



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