Investigations of Irish food
Jp McMahonSubstack on Irish food culture, its history and our investigations of contemporary Irish food at Aniar restaurant in Galway, Ireland.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 110 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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jpmcmahon.substack.comLatest Issues
On Meadowsweet
Meadowsweet belongs to the wet places of the late Irish summer. The ditches and the drains. The river banks. On the edge of the boggy fields of Offaly, or indeed among the damp meadows of Galway City and environs.
Its Irish name, airgead...
Philip Glass, Wild Food, and the Repetition of the Irish Year
There is a moment in the music of the legendary Philip Glass when repetition stops being repetition.
At first, you hear the pattern of the piano, Glass’s “music with repetitive structures”. A few notes and a phrase turning over on itself,...
On New Potatoes
Go mbeirimid beo ar an am seo arís” (That we may be alive at this time again).
There are few foods in Ireland as humble as the new potato, and yet few arrive with such quiet ceremony. They don’t arrive not a feast day or government proclam...
Foraging as Mindfulness
By June, the white flowers of wild garlic have mostly fallen, and the forest floor has changed once again. In their place come the small green seed heads: tight and bright, held high above the leaves on thin stalks.
This is ramson time....
On Japanese Knotweed
There are some plants that belong to old Ireland and some that tell the story of a new Ireland. Japanese knotweed is one of the latter: not native or folkloric in the old sense, and certainly not held in the memory of Dúchas Schools Collect...
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| Subscribers | Engagement | 78 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Chef, restauranteur, and food writer. Writing on the experience of Irish food and its changing culture for future generations of Irish people.
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