Irish saint feasted on health food
Source: Agencies |
March 18, 2011, Friday
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Print Edition
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SAINT Patrick, the patron saint of Ireland, probably ate fare similar to today's pricey health foods such as cereal, fish and seaweed, according to a researcher who has studied the country's fifth century diet.
Food historian Regina Sexton said records kept by monks showed that Patrick, who is credited with ridding Ireland of snakes and spreading the Christian message, most likely drew his sustenance from cereals and dairy produce such as sour milk, flavored curd mixtures and a variety of soft and hard cheeses.
"It is safe to say that obesity was not a problem in those days, and that the fare was seasonal, wholesome and modest by today's standards," said Sexton of University College Cork.
Other culinary delights he could choose from included hen and goose eggs, honey, curds, seaweeds and apples.
Fish like salmon, trout and eel or meats like hand-cured pork were also on the fifth century menus.
"Ironically, much of the food available then is what we call 'health food' now, which comes of course, at a premium price," Sexton said.
Food historian Regina Sexton said records kept by monks showed that Patrick, who is credited with ridding Ireland of snakes and spreading the Christian message, most likely drew his sustenance from cereals and dairy produce such as sour milk, flavored curd mixtures and a variety of soft and hard cheeses.
"It is safe to say that obesity was not a problem in those days, and that the fare was seasonal, wholesome and modest by today's standards," said Sexton of University College Cork.
Other culinary delights he could choose from included hen and goose eggs, honey, curds, seaweeds and apples.
Fish like salmon, trout and eel or meats like hand-cured pork were also on the fifth century menus.
"Ironically, much of the food available then is what we call 'health food' now, which comes of course, at a premium price," Sexton said.
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