541 Flavors: Getting Reubenized on St. Paddy’s Day

Register-Guard - 03-17


So it’s St. Patrick’s Day. Do you know what you’re eating today? Does your mind automatically jump, Pavlovian-like, to corned beef and cabbage?. As it turns out, that's American conditioning. Corned beef is hardly the national dish of Ireland, or one consumed in great quantities by most Irish people. And yet it became associated with Ireland, and St. Patrick’s Day by extension, starting with the 19th-century Irish emigration to the United States. Irish newcomers to this country began favoring corned beef as the most affordable alternative to the salt pork they ate back home; there, corned beef was more of an expensive indulgence.