Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Istrian stew borderlands of Carnia and Slavia Veneta). The dish shows the influence of both Central European and Mediterranean cuisine. In most of the recipes, olive oil is used, and the main seasoning is garlic. In Slovenian Istria, it is often eaten together with polenta. Istrian stew The Istrian stew or jota (; , ) is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region. It is especially popular in Istria and some other parts of northwestern Croatia. Under the name "jota", it is also typical of the whole Slovenian Littoral and