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 | 104 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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jpmcmahon.substack.comLatest Issues
What If Ireland Had National Food Days?
The other day, I drew a circle in a notebook and wrote three words in the middle of it: National Food Days. Around the circle I wrote the foods I think have made us in Ireland: butter, oyster, seaweed, beef, vegetables, potato, fish, pork....
Why Don’t We Celebrate Food in Ireland?
I was listening to the radio this morning and I heard a segment about a new festival happening this month. It was being spoken about with warmth, seriousness, and that familiar cultural language Ireland knows how to use when it wants to pos...
Spruce Tips and Pine Cones
There are some foods in the Irish landscape that arrive without much folklore attached to them. They do not come to us with a long trail of Dúchas stories, with the usual charms, cures, and warnings. They are not always named in the old foo...
The Making of Fish and Chips in Ireland
In the recently released 1926 census of the Irish Free State, among the farmers and labourers, clerks and shopkeepers, priests and teachers, and relations on both sides of my family, there is a small household in Limerick that quietly unset...
The Knife Roll and the Double Bass
"It often happened quickly; the photographic decision, like the jazz decision, must be instantaneous" (Dennis Stock).
There is a particular kind of photograph from 1950s America that still feels alive with movement. Black and white. Smoke...
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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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