Following is the column that I wrote for the Uniontown Herald-Standard earlier in the year. Below the column you will find Irish photos, videos and recipes.
The Melting
Pot: A look at the evolution of food in southwestern Pa. Part 2 – Great Britain Part 1 Irish
As a native of Southwestern PA I have found many
commonalities and much diversification in the cuisine from this area. I grew up on Italian, German, Polish, PA
Dutch (Deutsch) & other ethnic foods.
This article is about Irish food (part of my heritage).
The
Irish were the second largest immigrant group (after the Germans) It has been
estimated that from 1800 to 1900 about four million Irish immigrated to the
United States. A popular newspaper said that the Irish population
in US is 7 times larger than the population of Ireland. In physical size
Ireland is no larger than Maine. The
Irish brought us Waterford crystal, Belleek china, Irish linen, Irish whiskey,
Irish stew, racehorses, shamrocks, Leprechauns and Irish beer.
The first Irish
came to SW Pennsylvania in the 1800’s & by 1850 10,000 (just a small first
start to the large immigration) had settled in Pittsburgh area. They came
from Ulster in Northern Ireland and Leinster, Munster and Connaught.
This was the area’s first most significant Catholic influx. The main work force were made up of tradesmen.
The Protestant hold created an anti-Catholic sentiment. But in the late 19th century
the Irish Catholic emerged as a force of their own. By late 2000’s 12% of the American population
claimed Irish backgrounds. SW PA ethnicity includes 20% for German and 2nd
is the 17% Irish population!!
Evolutionary timeline
of Ireland inhabitants: 9000 yr.
ago - hunters, fishermen, gatherers.
6000 yr. ago - farmers. 5000 yr. ago - introduction of grass seeds (oats
and barley) and edible greens. 2600-3000
yr. ago – prospectors who brought cooking troughs. Celts (from central Europe)
came during this period with sophisticated instruments, plowshares, etc. They
brought ham, pork, hens, duck and geese. Early 17th century was the
introduction of the potato. Meat and dairy product usage increased. As the
civilization progressed so did the cuisine.
Many foods were potato based until the potato (famine) in
1845. Milk, cheese,
meat, cereals and some vegetables formed the main part of the Irish diet from
prehistoric times up until the introduction of the potato. Cauldrons
were used for cooking (coastal communities made seafood soups and interior
communities did more meat).
Popular Irish
foods: Potato Onion Soup, Irish
style; Dublin Coddle (potatoes, pork, ham); Colcannon (potatoes, kale, leeks),
etc. The Irish also used recipes with
cabbage: boiled cabbage with smoked pork butt, Irish boiled dinner (brisket,
cabbage, beer, potatoes). The Hunters left
legacies of lamb & beef dishes such as Irish Stuffed Shoulder of Lamb, Lamb
Stew and Steak and Potato Pie. The Fisherman provided Irish smoked Fish &
Rice with Saffron (Kedgeree) and Scallop and Mushroom Pie. The farmers left the legacy of Irish Soda
Bread, Oat Bread, Potato recipes, Irish Peas... Irish desserts: Donegal Oatmeal Cream, Chocolate Potato Cake, Apple
Amber (pastry, apples,
meringue).
Feasts and festivals date back to the Celtic days: Imbolc (first day of spring), Shrove Tuesday
(day before Ash Wednesday), St. Patrick’s Day, Eater & more. Over 100 feasts and festivals are held
throughout the 50 states of the US featuring Irish music, foods, folklore,
crafts and more!! The Irish live on.
Next article:
Immigrants Part 3 Russians
For Irish & other ethnic recipes from 1700’s to
1960’s and modern day links versions please visit: www.ThePAMeltingPot.com
IRISH PHOTOS:
Irish Drink
Irish Oatmeal and Potato and Soda Bread Links
·
Potato Bread link:
Irish Soda Bread link:
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