Ancient times and Influences: Ireland Archeological evidence shows that there were indigenous people in Ireland dating back to the Mesolithic Period (12,000-4,000 BC) when the peoples inhabiting this land were most certainly hunter gatherers, taking advantage of the rich source of indigenous wildlife and fresh produce as well as seafood such as cockles and mussels which could be easily gathered along the coasts and fresh water fish from the many lakes and streams. By the Neolithic Period (4,000 BC - 2,000 BC) the keeping of livestock and the growing of crops were widely practiced by farmers. Oats and barley were the most common cereals grown. The Celts (a people from central Europe of indo-European descent) began to settle in Ireland from around 500 BC, many believe earlier. They were renowned for their love of food and drink and everyday foods included pork, lamb (or mutton) and seafood including whale, and dolphin. They used every part of the animals including the blood, particularly of pigs in the making of Black Pudding. Meats such as deer, bear, and wild boar would feature on the menu of feasts held on special. They are also responsible for the introduction of domestic poultry. By this time the principal grain staples grown were wheat, barley, oats, and rye. The main method of cooking food was long and slow in a large pot or cauldron or on spits over an open fire. This cauldron was also sometimes used as a crude type of oven, sometimes being turned upside down over hot stones or the cooling embers. Next came The Vikings (c794 AD) who introduced more complex sea fishing techniques, enhancing and enlarging on the seafood consumed, but it was probably the arrival of the Anglo Normans around the 12th century AD who had a more profound influence on Irish cuisine. Not only did they introduce many vegetables and herbs from the Mediterranean, but also the all-important Potato in the 16th century, which was to become an important staple in the diet, particularly of rural Ireland. Unfortunately, so much so that The Potato Blight of 1845 made famine and the death of many unavoidable. It’s interesting to note that cattle wasn’t always slaughtered for its meat, but used for dairy purposes. This can be explained by the fact that a man’s wealth was judged by the amount of cattle he owned. Irish stew or "stobhach gaelach" as it is called in Gaelic, is traditionally made with mutton or lamb, potatoes, onions, and carrots and perhaps some parsley and/or thyme for extra flavor. It is a slowly cooked dish, which ensures the meat is tender, and flavorsome. Whilst some cooks add turnips or parsnips traditionalists may argue that this isn't correct, but with all that said and done, it should be remembered that this is a peasant dish, which was originally devised by farmers, so one can assume that they would have used whatever was to hand. |
