Just like mammy used to make...
The new limited edition milk chocolate Tayto bar with crisps may be hideous but astutely pushes myriad buttons for formerly-youthful epicurean experimentalists. Those who passed decades pining for Kola Kube-induced bleeding gums or that delightful dental disaster, the Blackjack, are fuelling a national epidemic of old-style sweet shops.
Exports of familiar food brands to recently-emigrated Irish abroad are most definitely on the up, and prawn cocktail and black forest gateau are in vogue once more, albeit served with a large dollop of post-modern irony. Much of this food revivalism is seen as a response to recession, a comfort in familiar old pleasures; the New York Times began reporting increases in confectionery sales as the current global crisis kicked in back in 2008.
