The dangers of drinking tea in 19th century Ireland, and other food ...

Tea is my brewed drink of choice. I take it hot in the morning, when others reach for coffee, and vary between black, green or white, most days.

Apparently this behavior would have been considered dangerous, maybe even radical, in 19th century Ireland.

According to a fascinating story on NPR?s The Salt food blog, tea had serious critics among the upper classes of 19th century Ireland, who worried about lower class women becoming addicted to the beverage. And if that happened, who would do all the washing and the cleaning while they sat around sipping, and (heavens!) talking about their lots in life? (NPR)

Here are a few other food links:

• In a column posted earlier this morning, I wrote about eggnog drinks and desserts that are worthy of the caloric splurge. (I?ll willingly spend extra hours at the gym for a serving of Brigtsen?s eggnog cr?me brulee or SoBou?s coquito bread pudding.) The New York Times, too, is in an eggnog mood. Rosie Schaap writes about making a custard eggnog to avoid the ?overbearing? flavor of raw eggs in homemade nogs (and the worry of salmonella), and then adds a dose of rum, her alcohol of choice. ?Its darkly sugared, inherently spicy nature contributes what is, to my taste, the most complementary layer of additional flavor, along with the requisite alcohol.? (New York Times)

Source: http://www.nola.com/dining/index.ssf/2012/12/the_dangers_of_drinking_tea_in.html

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