The Ray of Ringsend
Cordula Scherer delves into Ireland's sound archives and the historical practice of preparing and eating the wings of the stingrays caught near Dublin's Ringsend area.
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Preparing the meat of the Towed Ray
Cordula Scherer talks about the historical practice of preparing and eating the wings of the stingray in Dublin's Ringsend area, drawing on oral history accounts from the 1900s. ~ Source: Recorded by James L. Smith of the Ports, Past and Present...Text
Dr Cordula Scherer leads the Irish Research Council-funded project, Food Smart Dublin. The project investigates how the seafood consumption of Dublin people can be encouraged by reconnecting with our coastal cultural heritage through the discovery of historical seafood recipes that are cooked in an innovative way and adjusted to the modern taste.
Cordula spoke to James L. Smith about material from the early 1900s in the Irish Urban Folklore Project detailing the historical practice of preparing and eating the wings of the stingrays caught near Dublin's Ringsend area.