Long ago, in the green hills and valleys of Ireland, the food was simple but nourishing. The people relied on what they could grow and catch themselves – potatoes, turnips, cabbage, and fish from the rivers and seas. It wasn’t fancy, but it was hearty and satisfying, the kind of food that warms you to the bones on a cold winter’s day. As time went on, the cuisine of Ireland was influenced by the different cultures that passed through the country. The Vikings brought smoked fish and a taste for pickling, the Normans introduced new spices and meats, and the English brought tea and a fondness for afternoon tea. But it wasn’t until the 19th century that Irish food truly began to evolve. The potato had become the staple crop of Ireland, and when the Great Famine hit in 1845, it devastated the country. But out of that tragedy came a renewed focus on the importance of Irish food, and a determination to make it more diverse and flavorful.