1. Food In Ireland

2. Potato In Ireland  The potato would appear to have been introduced into Ireland in the second half of the 16th century, initially as a garden crop. As a result, the typical 18th and 19th century Irish diet of potatoes and buttermilk was a contributing factor in the population explosion that occurred in Ireland at that time. However, due to the political rule of the time, the majority of Irish produce (root crops, cereals and animal produce) was exported to Britain, leaving few strains of potato as the sole food source for the Irish.

3. Food In Ireland Today  In the 20th century the usual modern selection of foods common to Western cultures has been adopted in Ireland. Common meals include pizza, curry, Chinese food, and lately, some west African dishes have been making an appearance. Supermarket shelves now contain ingredients for, among others, traditional, European, American (Mexican/Tex-Mex), Indian, Polish and Chinese dishes.  In tandem with these developments, the last quarter of the century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish, especially salmon and trout, oysters and other shellfish, traditional soda bread, the wide range of hand-made cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as the Irish stew, Dublin coddle, the Irish breakfast and potato bread, have enjoyed a resurgence

4. Food in early Ireland  There are many references to food and drink in early Irish literature.Honey seems to be have been widely eaten and used in making of mead.There are also many references to FULACHT FIA which are archaeological sites commonly believed to have once been used for cooking venison.  Excavations at the Viking settlement in the WOOD QUAY area of DUBLIN have produced a significant amount of information on the diet of the inhabitants of the town. The main animals eaten were Cattle, Sheep and Pigs,with Pigs being the most common. This popularity extended down to MORDERN TIMES IN IRELAND. Poultry and Wild Geese as well as Fish and Shellfish were also common as were a wide range of native berries and nuts, especially Hazel. The seed of knotgrass and goosefoot were widely present and may have been used to make a porridge. By: Chirag Chawla