Ireland’s Green Larder: The Definitive History of Irish Food and DrinkIreland's Green Larder tells the story of food and drink in Ireland, for the first time. From the ancient system of the Céide Fields, established a thousand years before the Pyramids were built, right up to today’s thriving food scene. Rather than focusing on battles and rulers, Margaret Hickey digs down to what has formed the day-to-day life of the people. It’s a glorious ramble through the centuries, drawing on diaries, letters, legal texts, ballads, government records, folklore and more. The story of how Queen Maeve died after being hit by a piece of hard cheese sits alongside a contemporary interview with one of Ireland’s magnificent cheese makers, and the tale of the author’s day in Clew Bay on the wild Atlantic coast, collecting the world’s freshest oysters, is countered by Jonathan Swift’s complaint about dubiously fresh salmon being sold on the streets of Dublin. Beautifully illustrated and dotted with recipes, there are chapters covering everything from strong tea to the Irish rituals and superstitions associated with food and drink. With a light touch and a flair for finding the most telling details, Hickey draws on years of research to bring this sweeping history brilliantly to life. |
Contents
Barley Loaves and Oatcakes | |
On the Hoof | |
Poultry and Feathered Fowl | |
Fresh from the | |
Vegetables Herbs Fruit and Nuts | |
The Potato and the Famine | |
Strong Drink and Pots of | |
Food and the Spirit | |
Bibliography | |
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Common terms and phrases
animals apple bacon baking barley beef beer birds boiled boxty bread Brehon laws butter buttermilk cabbage cake called carrageen cattle Celtic Christianity century cheese chopped Christmas churn colcannon Columb Cille Connacht cooking Cork corn cream crops curds diet dish dough drink drisheen Dublin early eaten eggs elderflower English Famine farm farmers feast fire fish fishermen flavour flour fresh fruit Fynes Moryson Galway Giraldus Cambrensis goose grain heat Ireland King kitchen land lived lord Mac Con Glinne meal meat monks native Normans oatcakes oatmeal Old Irish onions oven oysters parsley Patrick plenty poor porridge potatoes poteen pudding recipe roast Saint Saint Patrick salmon salt seaweed seed sheep shellfish sliced soda bread soup sour milk stew sugar Sunday sweet taste trout vegetables whiskey wild wine winter wrote