Your so called, typical St. Patrick's Day meal might not even be Irish. Probably more American than anything else.

First thing's first: there's no corn involved. Secondly, it may not even be Irish! The traditional St. Patrick's Day meal of corned beef and cabbage may be closer to the hearts of Irish-Americans than the country they are celebrating.

The theory goes that corned beef and cabbage became a popular lunchtime meal in New York City bars in the early 20th century. A letter republished in Salon explains, "It was a cheap meat, much cheaper than fresh pork, and cabbage was a cheap vegetable. The bars offered a 'free lunch' to the Irish construction workers who were building NYC."

Of course, nothing is free. The letter goes on, "You had to buy a couple beers or shots of whiskey (or both, if you wanted) to get that free lunch. And that's how corned beef became known as an 'Irish' food.'"

More From News Talk KIT