This website grew from a University of Cincinnati Honors Program seminar, “The Irish in America,” in coordination with the Archives & Rare Books Library. The focus is on the history and the living heritage of the Irish in Cincinnati and is designed to be a sustainable and informative site that is a collaborative effort between archivists, students, scholars, and the general public.

Tag: Corned Beef

Is Green Dye Edible?

By: Megan Dunlevy

The Shamrock Shake returns every March. For many people the annual return of McDonald’s Shamrock Shake means that St. Patrick’s Day is upon us. This mint-flavored shake started off as a charitable Cornedbeefpromotion that started the first Ronald McDonald house. Since the introduction of the shake in 1970 there have been over 60 million sold and there is even a website ( ) to find Shamrocks out of season. There are numerous examples of foods that are seen as Irish or are specific to St. Patrick’s Day, from artificial green beer, Irish soda bread, and potatoes to corned beef – the examples seem never ending. To many Irish Americans, including myself, corned beef, boiled potatoes and carrots is a classic St. Patrick’s Day meal and for bakers, Irish soda bread is equally traditional. But are these “traditional” foods actually Irish? Or have they simply become “Irish” over time?  Clearly some foods like the Shamrock Shake and green beer are not traditional, but what about corned beef and Irish soda bread? Continue reading

Why Your Irish Food Might Not Be: An Exploration of Ireland’s Culinary Past

By: Ryan Doyle

Think of a traditional Irish dish, one that would be served on St. Patrick’s Day or in front of an Irish family at home.  What you are picturing is likely no more Irish than spaghetti and meatballs is Italian. Most dishes that Americans associate with the Irish are just that, American, or at least Irish-American. Now, explore the real history behind some “Irish” dishes and figure out fact from fiction.

Soda BreadStart with a simple one: soda bread. Soda bread in and of itself is a very Irish tradition, borne of the fact that Ireland was a fairly poor country for a long time.  Soda bread is unique among breads in that it is leavened not by yeast, as is typical, but rather by the action of baking soda, usually in conjunction with the acidity of buttermilk. Traditionally, soda bread is comprised of only four ingredients: salt, baking soda, buttermilk and flour.  These characteristics of soda bread make it ideal for a poorer family to make, it requires only the bare minimum of ingredients for bread and none of the truly expensive ones, salt here is only added for flavor and could be taken out if the family were impoverished. This makes the bread cheap, filling and adaptable; things can be added to the bread in times of plenty and reduced to a bare minimum as needed. While similar in construction, American soda bread seems to belie the fact that America has a lot more resources readily available to the average consumer.  Looking at current American recipes for soda bread, we see additions like butter, eggs, sugar and more exotic things like dates and caraway seeds. This comprises something the Irish call “foreigner’s bread,” demonstrating that Americans may not be as connected to their roots as they might like to think.  Indeed, the caraway seeds may be derived from the traditional Jewish-American recipes for rye bread, calling for caraway seeds to lend flavor to the loaf. Continue reading