Irish cuisine historically featured potatoes, beer, cabbage, beer, kale, beer, stews, heavy breads, and other hearty foods to complement Ireland's northern climate. But cooks in Ireland now fuse traditional cuisine with contemporary cooking styles.
In today's time, when exotic, ethnic spices are all the rage, Irish food may seem dull by comparison. But the rural, hearty features of such an unpretentious cuisine are in fact its assets. For Irish cooking excels in the straightforward flavors of the sea, the sky and the land, both above and below ground. Whereas French cooks fuss and fume over technique, Irish cooks take the foods that are available and present them simply and economically. Traditional Irish meals may not be elaborate, but they are certainly solid and satisfying.
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This page modified January 2007
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