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Irish Culinary Manuscripts And Printed Books: A Discussion, Máirtín Mac Con Iomaire, Dorothy Cashman
Irish Culinary Manuscripts And Printed Books: A Discussion, Máirtín Mac Con Iomaire, Dorothy Cashman
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This paper provides a discussion of Irish Culinary Manuscripts and Printed Cookbooks. It covers Gaelic hospitality and aristocratic hospitality, setting the background for the Anglo-Irish households from which many manuscripts emerge. It charts the growing sources of information on Irish culinary history. It outlines Barbara Wheaton's framework for reading historic cookbooks and discusses the growing manuscript cookbook collection in the National Library of Ireland.
Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher
Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire, Pádraic Óg Gallagher
Articles
This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle Acts of 1663 and 1667 affected the export trade of live cattle and led to a growing …