An exploration of blood, milk and butter in traditional Irish food culture — and the surprising connections between them.

The Old Butter Roads Festival Event

Blood & Milk

Which came first: blood or butter?

Often described as the first food, milk is the life-giving liquid we encounter before all others. But in ancient Ireland, blood also had a significant place in the food culture of everyday life. Blood was drawn from living animals as part of traditional food practices, while milk — itself originating in the body as blood — was transformed into butter and other essential foods.

In this fascinating talk, food writer and author Kate Ryan explores the connections between blood, milk and butter in Ireland’s food traditions. She will look at the practice of drawing blood from living animals, how that blood was prepared and cooked with milk and butter, and how these ingredients came together to create what was considered a uniquely nourishing and satisfying food.

Drawing on her research and her book, Blood, Guts & Black Pudding – Ireland’s Dying Art of Blood as Food, Kate will explore the history, culture and traditions surrounding some of Ireland’s most fundamental foods.

The talk will be followed by a book signing with Kate Ryan.

Event Summary

Blood and Milk

A talk by food writer and author Kate Ryan

Followed by a book signing

Description supplied by the event organiser.