17 Facts About Irish cuisine

Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland.

The Irish cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean.

Development of Irish cuisine was altered greatly by the Tudor conquest of Ireland in the late 16th and early 17th centuries, which introduced a new agro-alimentary system of intensive grain-based agriculture and led to large areas of land being turned over to grain production.

Irish cuisine mythology is a Celtic Indo-European tradition and shares many foods with others in this group.

The predominant location of Mesolithic Irish cuisine settlements are close to water systems, and therefore suggests a diet rich in vegetation, marine life, and smaller mammals, as distinct from their British and Native American contemporaries whose settlements further inland influenced a diet more substantive with meat.

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Research into the composition of middens, as well, suggests that these Irish cuisine communities understood tidal behaviours, and optimal harvest periods for respective marine species.

Understanding the details about the foodways of the prehistoric Irish cuisine can be difficult to capture, especially given the island's temperate climate and prevalence of wet, acidic soils that are quick to erode organic material, but thanks to extensive evaluation of biochemical and isotopic signatures recovered from human bone and pottery sherds, there is insight into Neolithic dietary habits.

Biomarkers such as lipid and plant residues preserved in the clay matrix of pottery vessels observe a diversity of plant- and animal-life in the diet of the Neolithic Irish cuisine, including berries, leafy vegetables, tubers, legumes, meats, seafoods, and nuts.

Radiocarbon dating of crescent-shaped mounds of burnt stones, called fulachtai fia in Irish cuisine, are understood to be the remnants of cooking sites in Ireland that emerged in the early Neolithic Period but came to prominence during the Bronze Age.

Much evidence for early Irish cuisine food exists in the law texts and poetry which were written down from the 7th and 8th century AD onwards.

Ceadaoin, the name for Wednesday in Irish cuisine, means first fast and Aoine the name for Friday, means fast.

Skirret, in Irish cuisine cearrachan, appears to have been grown as a root vegetable, but this is no longer used.

The Norman Irish cuisine characteristically consisted of spicy meat and fowl along with potages and broths, roasts and sauces.

Irish cuisine people are now amongst the highest per capita tea drinkers in the world.

Traditional Irish cuisine dishes started to include more meat and fruit and allowed for Irish cuisine food to stray from the stigma of being bland.

In tandem with these developments, the last quarter of the 20th century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways.

Irish cuisine-owned shipping was severely restricted under English governance from the late-16th century on.