What’s On Tap: Homebrewers hope to ease a legal prohibition By Erin Crowell The year is 1930, and America is dry – brought on by two droughts known as the Great Depression and prohibition. While most were desperate to make a buck, others were looking to make a pint.
Tastemakers: Irish or American? Corned Beef Cabbage
Irish Or American? Corned Beef Cabbage While Americans of Irish descent will be whooping it up over the High Holy Days of St. Patrick’s Day, those who reside on the Emerald Isle will be more subdued in their celebration. Here in the States the day has become one of pints, pubs and plates of corned beef and cabbage. But is the latter really Irish? Some say not. Sure, there will be plenty of corned beef and cabbage being served in Ireland this St. Patrick’s Day -- but not to appease those who live there --but rather to please the tourists. Okay, so exactly where did this tradition of corned beef and cabbage come from? From an historical perspective indirectly Ireland, where in the 1600s beef was a scarcity and corned beef was considered a delicacy and served on Easter. It is believed that the tradition of corned beef and cabbage being served on St. Patrick’s Day evolved from Irish immigrants to America who in the 1800s were at the bottom of the ethnic cultural totem pole (“Irish Need Not Apply”) and were among the poorest Americans, so a meal of corned beef and cabbage was considered a real treat. Here is a poem by Irish poet Frances Shilliday from the website St. Patrick’s Day Myth’s:
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