IRELAND - FOOD
Traditionally, Irish food was plain but hearty. Bread and potatoes accompanied the main meal, a meat stew or fish on Fridays. Vegetables were boiled to a pulp and salads were a rare summer treat. Garlic, avocados and eggplant were unheard of in most homes. However, in one generation Irish cooking has changed beyond all recognition. There is a new awareness of the excellent raw materials available to chefs in the form of grass-fed beef and lamb, fresh seafood from the Atlantic, abundant dairy produce and home-grown vegetables and salads. Even the humble Irish soda bread, made without yeast or other additives, and once considered inferior to shop-bought white bread, has come to be valued for its unadulterated wholesomeness.Warm fare, excellent drinks, and freshness form the base of Irish food. While most think of Ireland as a meat and potatoes country, there`s much more to Irish cuisine than that (although the meat and potatoes dishes are excellent). On a trip to Ireland, you won`t go hungry and you won`t have to spend a whole lot if you check out pubs, local markets, and take-away restaurants.