The Irish flag shares a unique story of their heritage. The green stripe represents the natives, who were Irish Catholic, while the orange stripe represents the English Protestants. The white in between the two stripes symbolizes the unity and peace the two groups strive to obtain. The Irish flag not only translates to describe their social upbringing, but also the other things Ireland has to offer, like their cuisine. Take the green side, and have it symbolize all the land Ireland uses to grow its own produce and tend to their animals, then imagine the orange symbolizing everything that is imported and how they mold it to their specifications. What is referred to “one of the most interesting culinary traditions in Europe” (Cullen 141), the Irish cuisine, as humble as it can be, has been molded by imports and developed its local produce to make a colorful palette enjoyed by all its natives and visitors. The flag is the perfect tool to use to show how Irish cuisine is a combination of the two; the Irish cuisine can be found within the white space. The Irish utilize all of the food available to them, both foreign and domestic, unites the country—and their taste buds.

Historically speaking, Ireland is still a new country. The country gained independence from Great Britain in the early 19^th century, but didn’t become a country until the 20^th. Before then, however, it was English farmers who first came to Ireland (Lambert). They discovered the climate to be resourceful for grass-based farming. The green valleys and lush farms are full of wheat and a variety of animals. The climate in Ireland, most of the time, is cold and wet; averaging about 80 inches per year. The country if full of fertile soil, making a huge impact on the agricultural means of Ireland. Ireland is 32,599 square miles and holds 139,600 farms. 64 percent of it is used for agriculture, and even further from that, 80 percent of that is used for grass plants, like hay and wheat (Bellec). Before Ireland became a member of the European Union, the country had to become dependent on farming they had in their own country. At first, their main source of any food came from farming and fishing. When the Irish moved inland, their livestock population grew.  Their main cuisine consisted of oats, milk, and of course, meat.

Today, the bulk of local products that supports the economy of Ireland is from their meat and dairy industry. It was reported in 2016 that there were more cattle than humans in Ireland, estimated at 6.61 cattle to 4.77 people. Sheep is the largest export from Ireland (Irish Farm Facts). The meat and dairy account for over 50 percent of their total agricultural production. Using these products, the Irish created a soulful, but humble food for the country on their own. However, it wasn’t enough for the Irish; they needed more sustainable food to nourish them. That’s when Ireland embraced the influence from immigrants. The food blended itself together to make their vegetable stews with potatoes and meat, or something even a shepherd’s pie, taking aspects of each culture and creating its own signature dish. The increase of flavor and variety showcased the influences of countries and built their cuisine in the middle of all the cultures.

More than just the food itself, but the blending of cultures is what makes Irish cuisine so special. The potato, something many people associate with Irish cuisine, wasn’t even local to Ireland before British explorer Sir Walter Raleigh brought it from South America in 1589 (Iomaire). However, the dishes that use potatoes have become an example of the white space between the two cultures. Ireland was one of the first European countries to take the potato and turn it into a culture of their own. The potato, grown underground, was protected from the harshness of war in the 17^th century, which helped increase popularity. Before Ireland was its own country, it needed something to rely on, something cheap feed its people. Thus, potato gained popularity. The potato was a valuable crop for poorer families, and they depended on the crop during the harsh winter months. However, it wasn’t just the poor who enjoyed the potato, but the whole country, rich and poor alike loved the taste of potatoes.

Considering that the potato is a “white space” food of the Irish cuisine, that is not to say there was no area of conflict between classes. While the poor class depended heavily upon the plain potato, the rich would sweeten the potato with expensive sugars. When the potato famine of the 1800s hit, it had much more devastating blow to the poorer classes than it did to the richer. Even after the potato famine, the dish had a hard time returning to the tables of the Irish.

When Ireland gained its independence from England, it has since tried to distance itself and create a new identity, but somethings never change. Particularly, their breakfast is what stayed true. A typical English breakfast (which, of course, they call an Irish breakfast) can be found in Ireland consisting of beans, and black pudding along with all the other typical breakfast menu items (Chavey). It becomes obvious by their choice of breakfast that the traits of England still hold a strong position in Ireland. Both the English and Irish like their bread, a classic fish and chips meal, and even their roast beef dishes. Many other lifestyle traits carried along from their past. Being that it is in such close proximity to England, it would be merely impossible for Ireland not to look over St. George’s Channel and take a peek at what England is doing.

Ireland is, without a doubt, a combination of everything everyone imagines it to be. It blends the new and the old and creating a white space of identity. The locals boast about their heritage and strong patriarchy toward Ireland, while at the same time, boasting about their ancestry from other countries. Their hearty stews and luminous breads grace dinner tables every night while families seek shelter from the harsh weather, sharing stories of their lives. Through the trials of all the diseases and famines that plagued Ireland, what is most important is that Ireland can learn to blend what is old and new and make them coexist to make Irish food what it is today.