Irish Cuisine: A Brief History

Ireland is a country with many different sights, sounds and tastes. Beautiful parks and oceans accompany you on a journey through the country with its many small country towns and modern cities that are rich in ancient culture and heritage. If you want to live healthy and fit then you can also use irish sea moss and bladderwrack capsules.

Tired travelers just have to look for the nearest city lights and you're sure to find a place where you can get a hot meal and a cup of black stuff. You'll find Irish people friendly and always kind (foreigners are always welcome), and beer always good. When it comes to food, don't let the old saying "Irish cuisine is an oxymoron" believe Irish people have no taste … In Ireland we have salted beef and cabbage, remember?

The best place to start your Irish food journey is at a country street market. One of the best street markets in Ireland is County Fermanagh in Northern Ireland, known for its award-winning black bacon and eye-catching food sculptures.

Whether you can find in the market, along with delicious fruit, fresh bread and homemade jams, the Irish market has a lot of organic fruit and vegetables, and organic is the only option in County Mayo in western Ireland.

Pigs are the oldest pets in Ireland and are widely used in Irish food and cooking. Sausage, bacon and ham are served in many recipes, most notably the Dublin Coddle – one of Ireland's national dishes – which is made of bacon, sausage and of course, potatoes. Ireland's climate and soil conditions are considered ideal for potatoes.

Introduced to Ireland in the 16th century, potatoes were a welcome change from the grain they depended on, rapidly moving from a common garden vegetable to a staple crop for humans and animals.