A History of Irish Food with Tadgh Byrne: Ep 4
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 4: Independent Ireland (1922 – 2008): From Bacon and Cabbage to Paninis
The first half of the 20th century was one of great change and upheaval but the Irish diet remained a plain, meat and two veg one, supplemented by bread, jam, butter and the like.
But then things began to change, and here we investigate how in the 40s, 50s and 60s in Dublin some hotels and restaurants were leaders in haute cuisine. We see how changes in technology brought convenience foods and ice cream, and the introduction of restaurants like McDonalds and influences from such diverse cultures as Poland, Romania and Brazil changed the way we eat. We look at the impact of the Celtic Tiger, the rise of the celebrity chef and the whole foodie culture and how it helped change the fabric of our towns and cities.
And of course, we take a look inside Ballymaloe House and reflect on the legacy of the wonderful Myrtle Allen.
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
Commissioned By St. Patrick's Festival