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
Irish traditional music The most common instruments used in Irish traditional dance music, whose history goes back several hundred years, are the fiddle, tin whistle, flute and Uilleann pipes. Instruments such as button accordion and concertina made their appearances in Irish traditional music late in the 19th century. The 4-string tenor banjo, first used by Irish musicians in the US in the 1920s, is now fully accepted. The guitar was used as far back as the 1930s first appearing on some of the recordings of Michael Coleman and his contemporaries. The bouzouki only entered the traditional Irish music world in the late 1960s.