Abstract
The emphasis placed on the baking of traditional soda-bread in a Bastable oven on the open hearth has created a charming image of spartan self-sufficiency throughout rural Ireland in the nineteenth and early twentieth centuries. But shop-bought bread, produced in small-scale commercial ovens located in villages and towns, was a common item of both rural and urban diet throughout the nineteenth century. This paper explores both the means of production and the possible scale of production in a cluster of villages in the Blackwater valley in the west of county Waterford. An important implication may be that the traditional soda-bread was in fact a source of variety in a diet of commercially available bread.
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Recommended Citation
Tobin, Richard
(2022)
"Nineteenth-Century Bread Ovens of the Blackwater Valley in County Waterford,"
European Journal of Food Drink and Society:
Vol. 2:
Iss.
1, Article 4.
doi:https://doi.org/10.21427/B895-6D51
Available at:
https://arrow.tudublin.ie/ejfds/vol2/iss1/4
DOI
https://doi.org/10.21427/B895-6D51