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 | 96 | Subscribers | Read | jpmcmahon.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
On Buttermilk
There are certain foods in Irish history that arrive with a little swagger. They enter the room like some Byronic hero, charismatic and magnetic, begging for our attention. Butter does. Beef does. Lamb does. Wild salmon too, with its rich m...
Food and Feasting in Druid’s Macbeth
There are some productions of Shakespeare’s Macbeth (1623) that seem to arrive already wrapped up in academic scholarship. They present themselves to us as texts to be read and decoded, monuments to be admired, a sequence of famous speeches...
Good Friday and Easter Sunday
Now and in time to be, Wherever green is worn, Are changed, changed utterly: A terrible beauty is born (W.B. Yeats, Easter, 1916).
The Sea, The Sea
If inland March is the month of nettles and bitter leaves, then coastal March is something else again in Ireland. It has different pantry and operates on a different clock. The shore doesn’t wake up by temperature alone. It wakes up by tide...
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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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