The Multiple Heritages of Irish Soda Bread

Presented by Lucy Long, PhD


Links to Recipes:
Ballymaloe Traditional Brown Soda Bread
Ballymaloe White Soda Bread

Soda bread, a quick bread using baking soda as the primary rising agent, is closely associated in the U.S. with Ireland. Its history and meanings, however, are much more complicated—and tasty—than the sweet loaf with raisins that is usually found around St Patrick’s Day in March.

This talk discusses the various forms this bread takes in Northern Ireland, the Republic of Ireland, and the U.S., exploring how it represents different notions of Irish heritage in each of those countries. Recipes will be made available.

Lucy M. Long directs the non-profit Center for Food and Culture ( and teaches adjunct in American studies, ethnic studies, folklore, nutrition, and tourism at Bowling Green State University in Ohio. With a PhD in Folklore and Folklife (University of Pennsylvania), she has been involved in humanities-based research on food as a medium for creating meaning, identity, and community since the 1980s. She has published extensively on food topics, including Culinary Tourism (2004), Regional American Food Culture (2009), The Food and Folklore Reader  ( 2015), Ethnic American Food Today: A Cultural Encyclopedia (20152016), Honey: A Global History (2017) and Comfort Food Meals and Meanings (2017) and has produced numerous documentaries and community programs on a variety of food-related subjects and issues.


Monday, March 13, 2023
7 p.m. Central Time
Presented Via ZOOM

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