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
Kazan Soda Elektrik which is the primary source of soda ash. For this, trona ore, laying in average at a depth of under ground, is injected with hot water through bore holes drilled, and the dissolved trona is pumped up in the form of trona solution. The plant has five processing lines. The congeneration facility produces 380 MWe electric power and 400 tons of steam. The annual production capacity of the plant is 2.5 million tons of soda ash (sodium carbonate, NaCO) and 200,000 tons of baking soda (sodium bicarbonate, NaHCO). If all of the production were exported to Europe, it would increase