Dr Mairtin Mac Con Iomaire is a senior lecturer in the School of Culinary Arts and Food Technology, Technological University Dublin. He is the co-founder and chair of the biennial Dublin Gastronomy Symposium (2012-present) and a former two-term trustee of the Oxford Symposium on Food and Cookery (2015-2021). He is chair of the Masters in Gastronomy and Food Studies in TU Dublin, the first such programme in Ireland. Mairtin is co-editor with Eamon Maher of 'Tickling the Palate': Gastronomy in Irish Literature and Culture (Peter Lang: 2014) and New Beginnings: Perspectives from France and Ireland (Peter Lang, 2023), and with Rhona Richman Kenneally on 'The Food Issue' of The Canadian Journal of Irish Studies (2018). He has published widely in peer-reviewed journals, and in 2018, he presented an eight-part television series for TG4 called Blasta celebrating Ireland's food heritage. In 2021, he guest edited a special issue of Folk Life: Journal of Ethnological Studies 59(2) on Irish Food Ways. He is co-editor of the new European Journal of Food Drink and Society since 2021. He was awarded an IRC Research Ally Prize in both 2021 and 2022 for mentoring doctoral candidates. In 2022, his doctoral student Caitriona Nic Philibin was awarded an IRC GOI Postgraduate Research Scholarship. In 2023, Mairtin was awarded a TU Dublin Researcher Award. In 2023, Mairtin was nominated for two awards at the inaugural TU Dublin Excellence in Research and Innovation Awards (Excellence in Research Supervision; Established Research Career). Along with Dorothy Cashman, he has co-edited Irish Food History: A Companion (EUT+ Academic Press, 2023; Royal Irish Academy, 2024).After graduating from UCD Dorothy Cashman worked as cabin crew with Aer Lingus for thirty years, with a career break to train at the Ballymaloe Cookery School. Shortly before retiring from Aer Lingus she graduated from TU Dublin with an M.Sc. and in 2016 was awarded a doctorate for her research on Irish Culinary Manuscripts. She combines a lifelong interest in literature and history in her love for understanding the narratives surrounding Irish food history and making visible the untold stories involved in the telling of it. She is a co-founder of the biennial Dublin Gastronomy Symposium and is co-editor of the European Journal of Food, Drink, and Society, which launched in 2021. She has presented both in Ireland and at international symposia, while her research has been published in academic journals and edited collections.

• Foreword Professor James Kelly (Dublin City University)Introduction Mairtin Mac Con Iomaire and Dorothy CashmanSection 1Prehistory and Archaeology of Food in Ireland1 Food in Irish Prehistory: Archaeological, linguistic, and earlyliterary evidence, with a note of cautionJ.P. Mallory (Emeritus Professor Queen's University Belfast)2 Lovely Bones: Osteoarchaeological evidence of animal producein IrelandFinbar McCormick (Queen's University Belfast)3 'A Landscape Fossilized': Ceide Fields, dairy farming andfood production in the Irish NeolithicSeamas Caulfield (Emeritus Professor University College Dublin)4 Dishing up the Past: A Review of plant foods, food products and agriculture in early medieval IrelandNikolah Gilligan (Independent Scholar)Section 2Bog Butter, Bees and Banqueting in Medieval Ireland5 A History of Bog Butter in IrelandMaeve Sikora and Isabella Mulhall (National Museum of Ireland)6 Beekeeping and Honey in Ancient IrelandShane Lehane (Cork College of FET)7 Banqueting and the Medieval Gaelic Chiefs Katharine Simms (Fellow Emeritus Trinity College Dublin)8 Irish Diet in the Eleventh Century as Reflected in the Satireof Aislinge Meic Con GlinneWilliam Sayers (Adjunct Professor Cornell University)Section 3Sources for Food History in Early Modern Ireland9 The Humours of Whiskey: Uisce Beatha in feudal Irishhospitality and medicineFionnan O'Connor (Technological University Dublin)Franciscans and the Power of Fish in Seventeenth-Century 256IrelandJohn McCafferty (University College Dublin)11 Food in Eighteenth-Century Ireland 266Toby Barnard (Emeritus Professor Hertford College,University of Oxford)12 Receipt Books from Birr Castle, County Offaly, 1640-1920 288Danielle Clarke (University College Dublin)13 'Prodigious Fine Dinners': Drinking and Dining with 318Jonathan SwiftTara McConnell (Independent Scholar)Section 4Developments in Food Supply, Technology, and Trade 14 Food, Feast and Famine in the Correspondence of Daniel O'ConnellGrace Neville (Professor Emerita University College Cork)15 Eating Abroad, Remembering Home: Food Parcels, 1845-1960 John D. Mulcahy (Independent Scholar)16 'Joined in Butter': The material culture of Irish home butter-makers, using the dash churn, up to the late nineteenth-centuryClaudia Kinmonth (Independent Scholar)17 A Dairy Democracy: The Co-operative Movement and theimprovement of pre-Independence Irish dairying 1889-1922Patrick Doyle (University of Limerick)Section 5Food, Folklore, Focloiri, and Digital Humanities18 'Nil aon tintean mar do thintean fein': Hearth furniturefrom the Famine to rural electrificationClodagh Doyle (National Museum of Ireland)19 Seventy-two Words for Potato: Exploring Irish languagesources for food historyMairtin Mac Con Iomaire (Ollscoil Teicneolaiochta Bhaile Atha Cliath)agus Donall O Braonain (Ollscoil na Gaillimhe)20 The Wake for the Dead and Traditional Hospitality in Ireland 544in the Twentieth Century: Continuity and changePatricia Lysaght (Professor Emerita University College Dublin)21 'Lashings and Leavings': Foodways as represented in the 564National Folklore CollectionJonny Dillon and Ailbe van der Heide (Cnuasach Bhealoideas Eireann)Section 6The Development of Modern Irish Food and Identity22 Cookery Notes: Domestic Economy 'Instructresses' and the History of their Cookbooks in IrelandDorothy Cashman (Independent Scholar)23 Hunger and Starvation in Modern IrelandIan Miller (University of Ulster)24 Food in Ireland in the 1930s and 1940sBryce Evans (Liverpool Hope University)25 'The President requests the Pleasure': Dining with the IrishHead of State 1922-1940Elaine Mahon (Technological University Dublin)26 Fact and Fiction in Maura Laverty's Food Writing, 1941-1960Caitriona Clear (University of Galway)27 'If it's eatin' and drinkin' you want, take a spoon and forkto a pint of stout': A Brief History of Food and the Irish PubBrian J. Murphy (Technological University Dublin)28 The Matriarch of Modern Irish Cooking, Myrtle Allen,1924-2018: Her life and legacyMargaret Connolly (Technological University Dublin)Editors acknowlegementsIndex

'This important scholarly work is a landmark publication in the growing field of Irish Food studies and food history. Passion shines out of each and every page from Pre-history and Archaeology of Food in Ireland to Bog butter, Bees and Banqueting.... through six sections and 28 intriguing chapters to The Development of Modern Irish food and Identity. An immensely important work, which will also appeal to the general reader who wishes to explore elements of Ireland's culinary history and heritage, a must read ....' - Darina Allen'The story of Irish food is only now emerging. Let us hope there will soon be Irish-themed restaurants across the world to complement Irish pubs. This learned, witty and informed study should hasten that day. Food is after all a language which we all share and Irish dishes have some of the most natural and organic elements in the modern world.' - Declan Kiberd'I've been waiting for a book like this for a very long time.' - Anna Haugh, Chef / Proprietor Myrtle Restaurant and MasterChef judge'I have always considered Mairtin and Dorothy the leading authorities on Irish food history. I have often used them to inform the backstory when showcasing Irish food on the plate. Irish Food History: A Companion will take centre stage on the bookshelf, a colourful and valuable resource in my kitchen...and I can now stop ringing them at short notice for info!' - Mark Moriarty, Award winning chef and author'Food is culture: this lovingly edited, elegantly presented collection bears out that simple truth. As accessible and enjoyable as it is erudite, Irish Food History is a book for the kitchen and the fireside as much as the library or study. Eaten bread is soon forgotten? Often. But not Irish Food History. Readers interested in food will return time and again to savour it. Bon appetit.' - Breandan Mac Suibhne, University of Galway'A wonderfully comprehensive volume that carries us from Ireland's earliest food history right up to the present, filled with important insights and enhanced by beautiful illustrations.' - Darra GoldsteinThe Irish food renaissance that has been ongoing for the last 20 years has had a parallel partner in Irish food studies. This book represents the best in academic research on Irish food in recent years. It is the culmination of many years of thinking about the depth and breadth of the Irish food story. Ireland has a long history of food and drink, and it is now beginning to be valued alongside other nation's cuisines. The future is bright for Irish food. - Dr. Jp McMahonA very important book that brings a fascinating insight into the rich culture of a charismatic people through a thrilling new lens. - Claudia Roden

Dr Mairtin Mac Con Iomaire is a senior lecturer in the School of Culinary Arts and Food Technology, Technological University Dublin. He is the co-founder and chair of the biennial Dublin Gastronomy Symposium (2012-present) and a former two-term trustee of the Oxford Symposium on Food and Cookery (2015-2021). He is chair of the Masters in Gastronomy and Food Studies in TU Dublin, the first such programme in Ireland. Mairtin is co-editor with Eamon Maher of 'Tickling the Palate': Gastronomy in Irish Literature and Culture (Peter Lang: 2014) and New Beginnings: Perspectives from France and Ireland (Peter Lang, 2023), and with Rhona Richman Kenneally on 'The Food Issue' of The Canadian Journal of Irish Studies (2018). He has published widely in peer-reviewed journals, and in 2018, he presented an eight-part television series for TG4 called Blasta celebrating Ireland's food heritage. In 2021, he guest edited a special issue of Folk Life: Journal of Ethnological Studies 59(2) on Irish Food Ways. He is co-editor of the new European Journal of Food Drink and Society since 2021. He was awarded an IRC Research Ally Prize in both 2021 and 2022 for mentoring doctoral candidates. In 2022, his doctoral student Caitriona Nic Philibin was awarded an IRC GOI Postgraduate Research Scholarship. In 2023, Mairtin was awarded a TU Dublin Researcher Award. In 2023, Mairtin was nominated for two awards at the inaugural TU Dublin Excellence in Research and Innovation Awards (Excellence in Research Supervision; Established Research Career). Along with Dorothy Cashman, he has co-edited Irish Food History: A Companion (EUT+ Academic Press, 2023; Royal Irish Academy, 2024).After graduating from UCD Dorothy Cashman worked as cabin crew with Aer Lingus for thirty years, with a career break to train at the Ballymaloe Cookery School. Shortly before retiring from Aer Lingus she graduated from TU Dublin with an M.Sc. and in 2016 was awarded a doctorate for her research on Irish Culinary Manuscripts. She combines a lifelong interest in literature and history in her love for understanding the narratives surrounding Irish food history and making visible the untold stories involved in the telling of it. She is a co-founder of the biennial Dublin Gastronomy Symposium and is co-editor of the European Journal of Food, Drink, and Society, which launched in 2021. She has presented both in Ireland and at international symposia, while her research has been published in academic journals and edited collections.

• Foreword Professor James Kelly (Dublin City University)Introduction Mairtin Mac Con Iomaire and Dorothy CashmanSection 1Prehistory and Archaeology of Food in Ireland1 Food in Irish Prehistory: Archaeological, linguistic, and earlyliterary evidence, with a note of cautionJ.P. Mallory (Emeritus Professor Queen's University Belfast)2 Lovely Bones: Osteoarchaeological evidence of animal producein IrelandFinbar McCormick (Queen's University Belfast)3 'A Landscape Fossilized': Ceide Fields, dairy farming andfood production in the Irish NeolithicSeamas Caulfield (Emeritus Professor University College Dublin)4 Dishing up the Past: A Review of plant foods, food products and agriculture in early medieval IrelandNikolah Gilligan (Independent Scholar)Section 2Bog Butter, Bees and Banqueting in Medieval Ireland5 A History of Bog Butter in IrelandMaeve Sikora and Isabella Mulhall (National Museum of Ireland)6 Beekeeping and Honey in Ancient IrelandShane Lehane (Cork College of FET)7 Banqueting and the Medieval Gaelic Chiefs Katharine Simms (Fellow Emeritus Trinity College Dublin)8 Irish Diet in the Eleventh Century as Reflected in the Satireof Aislinge Meic Con GlinneWilliam Sayers (Adjunct Professor Cornell University)Section 3Sources for Food History in Early Modern Ireland9 The Humours of Whiskey: Uisce Beatha in feudal Irishhospitality and medicineFionnan O'Connor (Technological University Dublin)Franciscans and the Power of Fish in Seventeenth-Century 256IrelandJohn McCafferty (University College Dublin)11 Food in Eighteenth-Century Ireland 266Toby Barnard (Emeritus Professor Hertford College,University of Oxford)12 Receipt Books from Birr Castle, County Offaly, 1640-1920 288Danielle Clarke (University College Dublin)13 'Prodigious Fine Dinners': Drinking and Dining with 318Jonathan SwiftTara McConnell (Independent Scholar)Section 4Developments in Food Supply, Technology, and Trade 14 Food, Feast and Famine in the Correspondence of Daniel O'ConnellGrace Neville (Professor Emerita University College Cork)15 Eating Abroad, Remembering Home: Food Parcels, 1845-1960 John D. Mulcahy (Independent Scholar)16 'Joined in Butter': The material culture of Irish home butter-makers, using the dash churn, up to the late nineteenth-centuryClaudia Kinmonth (Independent Scholar)17 A Dairy Democracy: The Co-operative Movement and theimprovement of pre-Independence Irish dairying 1889-1922Patrick Doyle (University of Limerick)Section 5Food, Folklore, Focloiri, and Digital Humanities18 'Nil aon tintean mar do thintean fein': Hearth furniturefrom the Famine to rural electrificationClodagh Doyle (National Museum of Ireland)19 Seventy-two Words for Potato: Exploring Irish languagesources for food historyMairtin Mac Con Iomaire (Ollscoil Teicneolaiochta Bhaile Atha Cliath)agus Donall O Braonain (Ollscoil na Gaillimhe)20 The Wake for the Dead and Traditional Hospitality in Ireland 544in the Twentieth Century: Continuity and changePatricia Lysaght (Professor Emerita University College Dublin)21 'Lashings and Leavings': Foodways as represented in the 564National Folklore CollectionJonny Dillon and Ailbe van der Heide (Cnuasach Bhealoideas Eireann)Section 6The Development of Modern Irish Food and Identity22 Cookery Notes: Domestic Economy 'Instructresses' and the History of their Cookbooks in IrelandDorothy Cashman (Independent Scholar)23 Hunger and Starvation in Modern IrelandIan Miller (University of Ulster)24 Food in Ireland in the 1930s and 1940sBryce Evans (Liverpool Hope University)25 'The President requests the Pleasure': Dining with the IrishHead of State 1922-1940Elaine Mahon (Technological University Dublin)26 Fact and Fiction in Maura Laverty's Food Writing, 1941-1960Caitriona Clear (University of Galway)27 'If it's eatin' and drinkin' you want, take a spoon and forkto a pint of stout': A Brief History of Food and the Irish PubBrian J. Murphy (Technological University Dublin)28 The Matriarch of Modern Irish Cooking, Myrtle Allen,1924-2018: Her life and legacyMargaret Connolly (Technological University Dublin)Editors acknowlegementsIndex

'This important scholarly work is a landmark publication in the growing field of Irish Food studies and food history. Passion shines out of each and every page from Pre-history and Archaeology of Food in Ireland to Bog butter, Bees and Banqueting.... through six sections and 28 intriguing chapters to The Development of Modern Irish food and Identity. An immensely important work, which will also appeal to the general reader who wishes to explore elements of Ireland's culinary history and heritage, a must read ....' - Darina Allen'The story of Irish food is only now emerging. Let us hope there will soon be Irish-themed restaurants across the world to complement Irish pubs. This learned, witty and informed study should hasten that day. Food is after all a language which we all share and Irish dishes have some of the most natural and organic elements in the modern world.' - Declan Kiberd'I've been waiting for a book like this for a very long time.' - Anna Haugh, Chef / Proprietor Myrtle Restaurant and MasterChef judge'I have always considered Mairtin and Dorothy the leading authorities on Irish food history. I have often used them to inform the backstory when showcasing Irish food on the plate. Irish Food History: A Companion will take centre stage on the bookshelf, a colourful and valuable resource in my kitchen...and I can now stop ringing them at short notice for info!' - Mark Moriarty, Award winning chef and author'Food is culture: this lovingly edited, elegantly presented collection bears out that simple truth. As accessible and enjoyable as it is erudite, Irish Food History is a book for the kitchen and the fireside as much as the library or study. Eaten bread is soon forgotten? Often. But not Irish Food History. Readers interested in food will return time and again to savour it. Bon appetit.' - Breandan Mac Suibhne, University of Galway'A wonderfully comprehensive volume that carries us from Ireland's earliest food history right up to the present, filled with important insights and enhanced by beautiful illustrations.' - Darra GoldsteinThe Irish food renaissance that has been ongoing for the last 20 years has had a parallel partner in Irish food studies. This book represents the best in academic research on Irish food in recent years. It is the culmination of many years of thinking about the depth and breadth of the Irish food story. Ireland has a long history of food and drink, and it is now beginning to be valued alongside other nation's cuisines. The future is bright for Irish food. - Dr. Jp McMahonA very important book that brings a fascinating insight into the rich culture of a charismatic people through a thrilling new lens. - Claudia Roden

Dr Mairtin Mac Con Iomaire is a senior lecturer in the School of Culinary Arts and Food Technology, Technological University Dublin. He is the co-founder and chair of the biennial Dublin Gastronomy Symposium (2012-present) and a former two-term trustee of the Oxford Symposium on Food and Cookery (2015-2021). He is chair of the Masters in Gastronomy and Food Studies in TU Dublin, the first such programme in Ireland. Mairtin is co-editor with Eamon Maher of 'Tickling the Palate': Gastronomy in Irish Literature and Culture (Peter Lang: 2014) and New Beginnings: Perspectives from France and Ireland (Peter Lang, 2023), and with Rhona Richman Kenneally on 'The Food Issue' of The Canadian Journal of Irish Studies (2018). He has published widely in peer-reviewed journals, and in 2018, he presented an eight-part television series for TG4 called Blasta celebrating Ireland's food heritage. In 2021, he guest edited a special issue of Folk Life: Journal of Ethnological Studies 59(2) on Irish Food Ways. He is co-editor of the new European Journal of Food Drink and Society since 2021. He was awarded an IRC Research Ally Prize in both 2021 and 2022 for mentoring doctoral candidates. In 2022, his doctoral student Caitriona Nic Philibin was awarded an IRC GOI Postgraduate Research Scholarship. In 2023, Mairtin was awarded a TU Dublin Researcher Award. In 2023, Mairtin was nominated for two awards at the inaugural TU Dublin Excellence in Research and Innovation Awards (Excellence in Research Supervision; Established Research Career). Along with Dorothy Cashman, he has co-edited Irish Food History: A Companion (EUT+ Academic Press, 2023; Royal Irish Academy, 2024).After graduating from UCD Dorothy Cashman worked as cabin crew with Aer Lingus for thirty years, with a career break to train at the Ballymaloe Cookery School. Shortly before retiring from Aer Lingus she graduated from TU Dublin with an M.Sc. and in 2016 was awarded a doctorate for her research on Irish Culinary Manuscripts. She combines a lifelong interest in literature and history in her love for understanding the narratives surrounding Irish food history and making visible the untold stories involved in the telling of it. She is a co-founder of the biennial Dublin Gastronomy Symposium and is co-editor of the European Journal of Food, Drink, and Society, which launched in 2021. She has presented both in Ireland and at international symposia, while her research has been published in academic journals and edited collections.

• Foreword Professor James Kelly (Dublin City University)Introduction Mairtin Mac Con Iomaire and Dorothy CashmanSection 1Prehistory and Archaeology of Food in Ireland1 Food in Irish Prehistory: Archaeological, linguistic, and earlyliterary evidence, with a note of cautionJ.P. Mallory (Emeritus Professor Queen's University Belfast)2 Lovely Bones: Osteoarchaeological evidence of animal producein IrelandFinbar McCormick (Queen's University Belfast)3 'A Landscape Fossilized': Ceide Fields, dairy farming andfood production in the Irish NeolithicSeamas Caulfield (Emeritus Professor University College Dublin)4 Dishing up the Past: A Review of plant foods, food products and agriculture in early medieval IrelandNikolah Gilligan (Independent Scholar)Section 2Bog Butter, Bees and Banqueting in Medieval Ireland5 A History of Bog Butter in IrelandMaeve Sikora and Isabella Mulhall (National Museum of Ireland)6 Beekeeping and Honey in Ancient IrelandShane Lehane (Cork College of FET)7 Banqueting and the Medieval Gaelic Chiefs Katharine Simms (Fellow Emeritus Trinity College Dublin)8 Irish Diet in the Eleventh Century as Reflected in the Satireof Aislinge Meic Con GlinneWilliam Sayers (Adjunct Professor Cornell University)Section 3Sources for Food History in Early Modern Ireland9 The Humours of Whiskey: Uisce Beatha in feudal Irishhospitality and medicineFionnan O'Connor (Technological University Dublin)Franciscans and the Power of Fish in Seventeenth-Century 256IrelandJohn McCafferty (University College Dublin)11 Food in Eighteenth-Century Ireland 266Toby Barnard (Emeritus Professor Hertford College,University of Oxford)12 Receipt Books from Birr Castle, County Offaly, 1640-1920 288Danielle Clarke (University College Dublin)13 'Prodigious Fine Dinners': Drinking and Dining with 318Jonathan SwiftTara McConnell (Independent Scholar)Section 4Developments in Food Supply, Technology, and Trade 14 Food, Feast and Famine in the Correspondence of Daniel O'ConnellGrace Neville (Professor Emerita University College Cork)15 Eating Abroad, Remembering Home: Food Parcels, 1845-1960 John D. Mulcahy (Independent Scholar)16 'Joined in Butter': The material culture of Irish home butter-makers, using the dash churn, up to the late nineteenth-centuryClaudia Kinmonth (Independent Scholar)17 A Dairy Democracy: The Co-operative Movement and theimprovement of pre-Independence Irish dairying 1889-1922Patrick Doyle (University of Limerick)Section 5Food, Folklore, Focloiri, and Digital Humanities18 'Nil aon tintean mar do thintean fein': Hearth furniturefrom the Famine to rural electrificationClodagh Doyle (National Museum of Ireland)19 Seventy-two Words for Potato: Exploring Irish languagesources for food historyMairtin Mac Con Iomaire (Ollscoil Teicneolaiochta Bhaile Atha Cliath)agus Donall O Braonain (Ollscoil na Gaillimhe)20 The Wake for the Dead and Traditional Hospitality in Ireland 544in the Twentieth Century: Continuity and changePatricia Lysaght (Professor Emerita University College Dublin)21 'Lashings and Leavings': Foodways as represented in the 564National Folklore CollectionJonny Dillon and Ailbe van der Heide (Cnuasach Bhealoideas Eireann)Section 6The Development of Modern Irish Food and Identity22 Cookery Notes: Domestic Economy 'Instructresses' and the History of their Cookbooks in IrelandDorothy Cashman (Independent Scholar)23 Hunger and Starvation in Modern IrelandIan Miller (University of Ulster)24 Food in Ireland in the 1930s and 1940sBryce Evans (Liverpool Hope University)25 'The President requests the Pleasure': Dining with the IrishHead of State 1922-1940Elaine Mahon (Technological University Dublin)26 Fact and Fiction in Maura Laverty's Food Writing, 1941-1960Caitriona Clear (University of Galway)27 'If it's eatin' and drinkin' you want, take a spoon and forkto a pint of stout': A Brief History of Food and the Irish PubBrian J. Murphy (Technological University Dublin)28 The Matriarch of Modern Irish Cooking, Myrtle Allen,1924-2018: Her life and legacyMargaret Connolly (Technological University Dublin)Editors acknowlegementsIndex

'This important scholarly work is a landmark publication in the growing field of Irish Food studies and food history. Passion shines out of each and every page from Pre-history and Archaeology of Food in Ireland to Bog butter, Bees and Banqueting.... through six sections and 28 intriguing chapters to The Development of Modern Irish food and Identity. An immensely important work, which will also appeal to the general reader who wishes to explore elements of Ireland's culinary history and heritage, a must read ....' - Darina Allen'The story of Irish food is only now emerging. Let us hope there will soon be Irish-themed restaurants across the world to complement Irish pubs. This learned, witty and informed study should hasten that day. Food is after all a language which we all share and Irish dishes have some of the most natural and organic elements in the modern world.' - Declan Kiberd'I've been waiting for a book like this for a very long time.' - Anna Haugh, Chef / Proprietor Myrtle Restaurant and MasterChef judge'I have always considered Mairtin and Dorothy the leading authorities on Irish food history. I have often used them to inform the backstory when showcasing Irish food on the plate. Irish Food History: A Companion will take centre stage on the bookshelf, a colourful and valuable resource in my kitchen...and I can now stop ringing them at short notice for info!' - Mark Moriarty, Award winning chef and author'Food is culture: this lovingly edited, elegantly presented collection bears out that simple truth. As accessible and enjoyable as it is erudite, Irish Food History is a book for the kitchen and the fireside as much as the library or study. Eaten bread is soon forgotten? Often. But not Irish Food History. Readers interested in food will return time and again to savour it. Bon appetit.' - Breandan Mac Suibhne, University of Galway'A wonderfully comprehensive volume that carries us from Ireland's earliest food history right up to the present, filled with important insights and enhanced by beautiful illustrations.' - Darra GoldsteinThe Irish food renaissance that has been ongoing for the last 20 years has had a parallel partner in Irish food studies. This book represents the best in academic research on Irish food in recent years. It is the culmination of many years of thinking about the depth and breadth of the Irish food story. Ireland has a long history of food and drink, and it is now beginning to be valued alongside other nation's cuisines. The future is bright for Irish food. - Dr. Jp McMahonA very important book that brings a fascinating insight into the rich culture of a charismatic people through a thrilling new lens. - Claudia Roden