The Irish diet

• Diversity of staple foods:

  1900-50:

  • plain and unprocessed. Potatoes, homemade brown bread, porridge.
  • Only upper class could afford meat, dairy or eggs. Low saturated fat consumption.
• Diversity of staple foods:

  1950-90:

  • White bread, meat and dairy more accessible.
  • Decrease consumption of potatoes and brown bread.
  • Bacon and eggs become popular
• Diversity of staple foods:

  1990-today:

  • Rice, pasta and couscous increase in popularity. Reduced potato consumption
  • Availability of ciabatta, wraps, baps, panini reduced white bread consumption
  • Meat consumption increased across all classes
• Availability of food:

  1900-50:

  • Sugar consumption increased
  • 1940 onwards, fresh fruit and veg imported
• Availability of food:

  1950-90:

  • 1970s-80s processed convenience foods and processed meat made available
  • Considered superior to fresh food
• Availability of food:

  1990-today:

  • Development of importation and increased consumer demand, wider variety of foods available
  • Eg. Spices and sauces, exotic fruit and veg
• National events:

  1900-50:

  • WWI (1914-18) led to food shortages and increase in prices
  • WWII (1939-45) food was rationed, especially tea sugar and flour
• National events:

  1950-90:

  • Rural electrification allowed refrigeration of perishables, EG. Milk, and electric cookers meant food was cooked quicker
• National events:

  1990-today:

  • Economic recession means people are more price conscious
  • Discount supermarkets like Aldi and increased competition between retailers has benefited consumers
• Cultural change:

  1900-50:

  • Move away from home cooked food to shop bought eg biscuits, as they were regarded as superior