If you’re the type who loves the Oscars and Emmys, you might be interested to know that in the world of cookbooks there are awards every bit as important as those. Drumroll … and the winner is … You know the drill. And now the suspense is over, the losers licking their egos, and everyone […]Read more "Cookbooks on the Hot Seat"
He’s a desperate big, little Erin go brah; He will pardon our follies and promise us joy, By the mass, by the Pope, by St. Patrick so long As I live, I will give him a beautiful song! No saint is so good, Ireland’s country adorning: Then hail to St. Patrick, today, in the morning! […]Read more "Traditional, “Authentic” St. Patrick’s Day Food"
In Rustic Speech and Folk-lore (1913, p. 300), Elizabeth Mary Wright wrote: In parts of Ireland a dish called colcannon, made of potatoes and cabbage mashed together with butter, used to form part of the Halloween dinner. In it was concealed a ring, the finder whereof would be the first of the company to be […]Read more "Saints, Souls, and Haints: Cabbages and Rings"
Amidst the mythology of Saint Patrick’s Day, a little Irish food history to cheer you on your way — be it to stove, pub, or church. John Linnane wrote a wonderful introduction to the history of Irish cuisine before the arrival of the potato. Here he comments on the customs of feasting, very appropriate for […]Read more "Irish Food History"