Irish cuisine century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Chef and food writer Myrtle Allen - an early protagonist of such attitudes and methods - went on to play a crucial role in their development
Cricket flour at 40%–50% . It takes approximately 15,500 L of water to produce 1 kg of live animal weight of beef. Out of which only 40% (0.4kg) is edible. Using the same math, this study showed that it takes only 2,500 L of water to produce 0.8kg of edible cricket protein. That means 80% less water is used in order to produce double the amount of final edible product. Cricket flour also promotes sustainability by eliminating the use of traditional grain-based flour (which is oftentimes processed heavily and takes longer to produce). Although cricket flour's nutrition may partially be based on