A History of Irish Food with Tadgh Byrne: Ep 3

A five part mini-series for SPFTV centres around the Irish diet, with a focus on culinary history and, to a lesser extent, food production. Tadgh will visit some iconic historic locations around Ireland, chat with a range of guests from historians and food scientists to foragers, chefs and farmers while sampling plenty of delicious food along the way.

Episode 3: British Ireland (1500-1922): Potatoes and Meat

As British rule brought more intensive farming and new crops from the new world, Ireland became a food exporting nation.

A trip to the butter exchange in the docklands in Cork helps to explain the story of how Ireland became an exporter of salt beef, butter and pork, and gives an insight into what was being eaten in large country houses as against the peasant diet of the time - largely potatoes and porridge.

Kate O’Hora talks about meat in the Irish diet in the 1700/1800s and Anne Dempsey gives us a tour of modern-day Cork.

About

Join chef and Food Studies graduate Tadgh Byrne as he explores Ireland’s rich history through the medium of food. The series will showcase Ireland’s culinary history from prehistoric times to the present day, demonstrating how our past has affected the way we eat today and highlighting a range of people who are doing interesting and innovative things around food in 2021.

This informative yet fun show is suitable for all ages. It will especially appeal to Irish diaspora and those with an interest in food or history, and is sure to help put Ireland on the map as a foodie destination in the coming years.

Tadgh will visit some iconic historic locations around Ireland, chat with a range of guests from historians and food scientists to foragers, chefs and farmers while sampling plenty of delicious food along the way.

Artist: Tadgh Byrne
Film Maker: The Reelists
Featuring:
Anne Dempsey – Head Chef Woodford Bar, Cork
Peter Foynes: Director, Cork Butter Museum
Kate O’Hora – Chef and Food Historian

Commissioned By St. Patrick's Festival