The Lyric Feature - History on a Plate Part 2 of 6
History on a Plate is a new six-part radio documentary series that takes real recipes from Irish food history and puts them back on the menu. The presenters are historian Juliana Adelman and Irish Times restaurant critic Catherine Cleary, while Irish Times food writer and chef Domini Kemp re-creates the long-lost recipes.
Programme 2 looks 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.
The contributors to the programme are: chef Domini Kemp; historians Cormac Ó Grádá and Dorothy Cashman; Jonathan Bell, former director of the Ulster Folk and Transport Museum; and Clodagh Doyle, curator with the Museum of Country Living. The reader is Doireann Ní Bhriain.
History on a Plate is written and presented by historian Dr Juliana Adelman and restaurant critic Catherine Cleary.
The programme is produced by Claire Cunningham and the sound mix is by James Daly. This is a Rockfinch production (www.rockfinch.ie) for RTÉ lyric FM.
History on a Plate is made with the support of the Broadcasting Authority of Ireland
Recipe for Potato pudding in this episode is from Mary Ponsonby's Recipe book p. 46 of MS5606 courtesy on the National Library of Ireland.