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Article: How Irish Is Corned Beef? Very -- and Very American Too
- Article from:
- The Washington Post
- Article date:
- February 28, 1996
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Even if you don't like it, you'll eat it. Even if you're not
Irish Catholic, you're going to have it," says Martin Silver, vice
president of sales and marketing for Hebrew National.
Have what? Corned beef on St. Patrick's Day, which is coming
up in a couple of weeks.
But why corned beef? Was St. Patrick, the 5th-century apostle
credited with converting the Irish to Christianity, a corned-beef-
and-cabbage kind of guy? Did the Irish embrace him and his culinary
repertoire and ultimately take the whole meal to America? And how
can corned beef be so Irish if it's on the sandwich menu of every
self-respecting Jewish deli in America? And, while we're at it, how
is beef "corned" anyway?
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