Ireland · Food & Beverage Craft; Bread making; Irish heritage
Arán Sóid na hÉireann — Traidisiún Bácála Gaelach
The Irish soda bread baking tradition — the production of the distinctive Irish quick bread leavened with bicarbonate of soda and buttermilk rather than yeast, whose specific baking chemistry and Irish soft wheat flour produces the characteristic dense, crumbly, slightly sour Irish soda bread in approximately 40 minutes. The Irish baker reads the correct soda bread baking completion through a knock-and-hollow assessment identical in methodology to the Cretan paximadi (CRAFT-1583) — knocking the base and reading the hollow that indicates complete baking.
Risk level: Stable · Not listed; Irish soda bread on the national heritage inventory
The Irish bookbinding tradition — the production of the hand-bound books in the Irish heritage style drawing on the Celtic interlace and knotwork vocabulary inspired by the Irish monastic illuminated manuscripts (Book of Kells, Book of…
The Irish butter making tradition — the production of the distinctive Irish butter from the cream of grass-fed Irish cows through the traditional churning process, whose specific Irish pasture-fed cream (particularly the West of Ireland…
The Irish blacksmithing (gabhadóireacht) tradition — the production of hand-forged iron objects from the traditional Irish forge including horseshoes, agricultural tools, decorative ironwork gates, and domestic hardware; the most…
The Irish bog oak turning tradition — the working of the subfossil preserved wood (primarily ancient oak and yew) recovered from Irish peat bogs whose specific preservation chemistry produces a uniquely black, dense wood unlike any…
The Irish bodhran making tradition — the production of the distinctive Irish frame drum from a single goatskin stretched over a circular wooden frame, whose specific skin tension determines the playing range and tone quality of the…
The Irish sally rod basketry tradition — the production of the distinctive Irish wicker baskets from the sally rod (Salix viminalis — the Irish basket willow) whose specific Atlantic coastal climate produces a willow with particular…
The harvesting and hand-and-machine processing of arrowroot (Maranta arundinacea) rhizomes into one of the purest natural starches in the world, a craft first practiced by Saint Vincent's indigenous peoples and later developed into a…
The making of the ensaïmada — the spiral lard-laminated sweet dough pastry of Mallorca, distinguished from all other laminated pastries by its use of saïm (rendered Mallorcan lard) rather than butter; its specific spiral shape (wound from…
The harvesting of sea salt from the salt pans (marinhas) of the Ria de Aveiro lagoon — a third major Portuguese artisan salt tradition alongside Ibiza's Ses Salines model documented for Spain (CRAFT-1091) and the Sado estuary tradition…
The making of Mahón-Menorca cheese — the square-format pressed cheese of Menorca, made exclusively from raw Menorcan Frisona or Menorquina cow milk on the island.
The hand-production of olive oil soap within Khan Al-Saboun, Tripoli's historic Soap Khan, an imposing rectangular caravanserai structure built at the beginning of the seventeenth century by Yusuf Al-Saifi, pasha of Tripoli, its…
The making of Pfefferkuchen (pepper cake) — the spiced honey confectionery of the Pulsnitz and Dresden region, distinct from Nuremberg Lebkuchen in its specific rye-flour base, longer resting period (Lagerung), and characteristic…