History on a Plate
Prog 2 of 6
In the second episode of the food series we look at the potato – the ingredient that dominates Irish food history – and considers the contrast between how the rich ate potatoes and their place in the diet of the poor.
Historians Cormac Ó Grádá and Dorothy Cashman talk about a history of hunger and plenty that surrounds the potato, while Jonathan Bell, former director of the Ulster Folk and Transport Museum, brings us into a cottage to show us how potatoes where cooked, and in the Museum of Country Life in Castlebar curator Clodagh Doyle demonstrates a range of utensils used to cook and mash potatoes.
In this episode Domini Kemp cooks a potato pudding made with sugar and eggs, and the programme ends with Domini and the presenters tasting this unusual and very Irish dessert.
RTÉ lyric fm, Friday 12 July, 7pm-8pm