The document discusses Celtic food traditions from ancient times to modern days. It provides details on who the Celts were as a people group in Europe between 1000-700 BC. It then outlines some key Celtic festivals like Samhain, Imbolc, and Beltane. The document also compares ancient Celtic cuisine, which centered around salted meats, bread, dairy and beer, to modern Celtic cooking highlights like stew, shepherd's pie, corned beef, lamb, and potatoes. Specific traditional Celtic foods mentioned include haggis, soda bread, boxty, and colcannon. The document concludes with a note on saying goodbye in Gaelic.

1. The Cel t s

2. Food Tr adit ions
f r om ancient t imes t o moder n
days

3. Who wer e t he Cel t s?
The Cel t s wer e a gr oup of peopl e who
spr ead over t he Eur opean cont inent
somet ime
ar ound 1 0 0 -70 0 B.C.
0

4. They spoke a l anguage which we now
r ef er t o as Celtic. As ot her gr oups
of peopl e moved ar ound Eur ope, t he
Cel t s wer e pushed int o t he west er n
r egions of t he cont inent .

5. Cel t ic t r ibes inhabit ed most of t he Eur opean
cont inent , and Cel t ic l anguages wer e spoken f r om Spain
t o Aust r ia, f r om Bel gium t o Tur key.

6. Cel t ic nat ions
Six nat ions ar e most associat ed wit h a
moder n Cel t ic ident it y, and ar e
consider ed 't he Cel t ic nat ions' • Br it t any in Fr ance,
• Ir el and,
• Scot l and,
• Wal es,
• Isl e of Man,
• Cor nwal l .

8. Celtic
ancient
Festivals

9. Samhain (Oct ober 31 st ar t
,
of Cel t ic New Year ,
Or igins of Hal l oween);
st
Imbol c (Januar y 31,
Cel ebr at e End of Wint er )
st
Bel t ain (May 1, Or igin of
May Day);
Sol ar Fest ival s (midsummer
cel ebr at ions)

10. Meada honey-based beer
Ancient
times
Modern version

11. Ancient Cel t ic cuisine was based on
-sal t ed meat .
Main dishes • boil ed por k,
• r oast beef ,
• br ead,
• game (дичь),
• f ish wit h cheese,
• cur ds,
• mil k and but t er .
• beer and wines
• no pot at oes in ancient
Cel t ic r ecipes, just t he
cabbage and t ur nips.

12. Modern Celtic Culinary Highlights .
Red meat - in st ews, soups and
pies, such as shepher d's pie,
Guinness pie and Ir ish st ew, or
as cor ned beef .
Por k is of t en used f or banger s
(sausage).
Lamb is usual l y gr il l ed and
ser ved wit h pot at oes.

13. Potatoes - the cornerstone of
Celtic cuisine
They ar e ser ved mashed,
baked, f r ied, st ewed and
boil ed.
They ar e cooked wit h
but t er , oil and seasoning
Boxty
Col cannon

14. Bread
Soda br ead is per haps
t he most popul ar
t ype of br ead.

15. Haggis
Ir ish or
Scot t ish?

16. Haggis is a l ar ge sausage made of
t he l iver , hear t , and l ungs of
a sheep, al l chopped and
mixed wit h beef or mut t on
suet and oat meal and
seasoned wit h onion, pepper ,
and ot her spices. The mixt ur e
is packed int o a sheep` s
st omach and boil ed.

17. Addr ess t o a Haggis
A
- poem wr it t en by
Rober t Bur ns, one of
Scot l and.s most bel oved
poet s. The poem is r ead out
al oud ever y year ar ound
Bur n’s bir t hday on Januar y
25t h.
That day haggis is t r adt ional l y
ser ved wit h mashed swede and
mashed pot at oes.

18. How t o Say Goodbye
in Gael ic?
- Sl an
- Sl an l eat