Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Agriculture, Ethnology, Cultural and economic geography, Interdisciplinary, History

Publication Details

Mac Con Iomaire, M. and P. Gallagher (2009). The Potato in Irish Cuisine and Culture, in Journal of Culinary Science and Technology, Vol.7, Issue 2-3, pp.152-167.

Abstract

This article will discuss the introduction of the potato from its South American origin into Irish cuisine and culture. The authors will outline the stages of devopment from introduction to acceptance as a winter vegetable, to widespread acceptance, moving on to overdependence and leading to subsequent famine. The article will discuss the varieties of potatoes used, the methods of production at different levels of society, and a number of quintessentially Irish potato dishes including boxty, champ, and colcannon, which will be compared with similar potato dishes in other cultures.

DOI

https://doi.org/10.21427/d7gn1g

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