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Food of Ireland

Preservation as cuisine: cured, smoked, salted, pickled, buried. Dense rye and smørrebrød, gravlax and rollmops, Icelandic skyr, the full breakfast and the Sunday roast, and New Nordic foraging.

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From Wikipedia

Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has developed from antiquity through centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions. The cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean. Chowder, for example, is popular around the coasts. Herbs and spices traditionally used in Irish cuisine include bay leaves, black pepper, caraway seeds, chives, dill, horseradish, mustard seeds, parsley, ramsons, rosemary, sage and thyme.

Irish cuisine on Wikipedia Text under CC BY-SA 4.0

Articles

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