An Introduction to Irish Food History

irish food history

Throughout history, Irish food has been an integral part of the country. While some of these foods may have been replaced, there are still many different dishes that can be found in Ireland today. Some of these foods include Corned beef and pigs’ trotters. Potatoes, wine, and cider are other popular foods that are often eaten.


Despite the fact that potatoes were first introduced to Ireland in the late sixteenth century, it was not until the early nineteenth century that they became a major staple in the Irish diet. The popularity of potatoes grew during the nineteenth century in France, Britain and Ireland.

There are over 100 different varieties of edible potatoes. These range in color, size and flavor. Kerr’s pinks are a floury variety that is ideal for boiling and roasting.

The potato is a good source of dietary fiber. They are also high in vitamin B6, niacin, copper and potassium. They can be used in a wide variety of foods, from bread to stews and soups.

Corned beef

During the 17th and 18th centuries, Irish corned beef was a huge export. It was shipped all over the world. It also provided provisions for the British army during the Napoleonic Wars.

While Irish corned beef was a popular food item in the 19th century, it wasn’t a staple. In fact, it wasn’t even eaten by the majority of the Irish.

During the Great Famine of the 19th century, Irish immigrants were forced to leave their homeland. Many emigrated to the United States. These Irish immigrants found it more affordable to live in America than to stay in Ireland. They also faced prejudice.


Typical Irish food in the 16th century consisted of oats, grains, wild fruit and nuts. Vegetables and bread were also common foods. However, by the late nineteenth and twentieth centuries, new foods were introduced. These were introduced by railways and retail outlets, and became available to the rural population.

The Domestic Science movement took place in Ireland in the late nineteenth and early twentieth centuries. This movement drew on the writings of early domestic science teachers. These included Charlotte O’Conor Eccles’ Domestic Economy Reader.

The early 20th century marked the emergence of a new generation of women cookbook writers in Ireland. These cookbooks were based on the traditional dishes of the day.


Despite their name, flapjacks aren’t just pancakes. They are actually a type of tray baked bar made from oats and a variety of sugars.

These small cakes are easy to make. They can be served hot or cold. They’re also a healthy snack. You can even coat them with chocolate to give them a bit of a boost.

These simple little cakes are a great option for packed lunches or after-work snacks. They’re also easy to keep fresh for up to a week. You can store them in an airtight container.

They can also be made with nuts, dried apricots, coconut, and seeds. They’re best eaten at room temperature.

Pigs’ trotters

Historically, pigs’ trotters were a staple of Irish food. They were sold in bars and pubs, and were often paired with pints of stout. They were also popular as a snack. In the late 19th century, commercial bacon factories were established in Belfast and Limerick.

The story of a battle over a pig was written in the Old Irish. According to The Vision of Mac Conglinne, the gate of the fortress was a gate of tallow. The book also mentions hams, sausages, and bacon.

In the nineteenth century, crubeens were a popular street food in Ireland. They were often accompanied by soda bread and cold beer. They were served on Saturday nights and on fair days.

Wine and cider

Unlike wine, cider is not fermented using grape juice. It’s a drink made from apples and other fruits. It’s also sweet, but not overly so. It’s a traditional beverage that has enjoyed a resurgence in recent years.

There are many varieties of cider. Some are sweet and others are dry. The best part is that they can be enjoyed by themselves or with a variety of foods. In fact, they are popular in Argentina during holidays.

They are typically served in an earthenware cup or flat bowl. Some varieties, such as German cider, are served in a Geripptes glass. They are also served in a wineglass.