Irish Corned Beef: A Culinary History

  title={Irish Corned Beef: A Culinary History},
  author={M{\'a}irt{\'i}n Mac Con Iomaire and P{\'a}draic {\'O}g Gallagher},
  journal={Journal of Culinary Science \& Technology},
  pages={27 - 43}
This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became an economic commodity that was exported to England. The Cattle… 
4 Citations
Nutrition and health, traditional foods and practices on the Island of Ireland
Abstract This chapter will highlight the major Irish food and beverage products, which have a place in both the domestic and international consciousness as well as identifying consumer trends and how
A comparative analysis of the attitudes of rural and urban consumers towards cultured meat
Purpose The purpose of this paper is to perform a comparative analysis on the attitudes of rural and urban Irish consumers towards cultured meat. Design/methodology/approach A mixed methods
‘Filip’ or flop? Managing public relations and the Latin American reaction to the 1966 FIFA World Cup
ABSTRACT The 1966 FIFA World Cup has become part of the iconography of its hosts and champions, England. Extant literature has tended to focus on the cultural and symbolic legacy of the tournament,
Nutritional Optimisation Through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer-Driven Techniques
  • M. O’Sullivan
  • Chemistry
    Reformulation as a Strategy for Developing Healthier Food Products
  • 2019
This chapter will explore the nutritional optimisation of foods using sensory and consumer-driven strategies. Examples of nutritional studies that involved the sequential reduction of salt, fat and


British Food: An Extraordinary Thousand Years of History by Colin Spencer
about food production and fuel dependency and appears in other recent books including Michael Pollan’s Omnivore’s Dilemma and Barbara Kingsolver’s Animal, Vegetable, Miracle (both Pollan and
The Potato in Irish Cuisine and Culture
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 development from introduction to
From the land of milk and honey.
  • R. Sobel
  • Medicine
    The Journal of family practice
  • 1995
Today, the 267 million people who live in the United States produce more than all the 4.3 billion people who living in the 150 poorest countries in the world.
The Pig in Irish Cuisine and Culture
Dr. Máirtín Mac Con Iomaire is a lecturer in Culinary Arts in the Dublin Institute of Technology. He was the first Irish chef to be awarded a Ph.D. for his research on the Influece of French Haute
A Transatlantic Commodity: Irish Salt Beef in the French Atlantic World
In February 1674 Jean-Charles de Baas, the governor-general of the ı̂les françaises de l’Amérique, reported to Colbert that the previous year of famine had paradoxically had some advantageous effects
The big oyster : a molluscular history of New York
When Peter Minuit bought Manhattan for $24 in 1626, he showed his shrewdness by also buying the oyster beds off tiny, nearby Oyster Island, renamed Ellis Island in 1770. From the Minuit purchase
Black '47 and beyond: the great Irish famine in history, economy, and memory
This collection helps move the history of medicine in Ireland from the periphery to the margin and has much to offer all historians of modem Ireland as it illuminates many aspects of the broader social, political and cultural history of the country.
The Curious Cook: More Kitchen Science and Lore
Acknowledgments. Introduction. PART ONE: Playing with Food: Experiments. 1. The Searing Truth: Cooking always squeezes out meat juices. 2. Oil Drops Keep Falling on My Toque: The fate of spatter from
Spice: The History of a Temptation
A brilliant, original history of the spice trade-and the appetites that fueled it. It was in search of the fabled Spice Islands and their cloves that Magellan charted Thus similar to convey the text
Beans: A History
Preface, Acknowledgements and Note on Recipes 1. Introduction 2. Lentils - Fertile Crescent 3. Lupines - Europe and Andes 4. Favas - Europe 5. Peas, Chickpeas and other Peas, Cajanus (congo pea) 6.