Corned beef gets its name because the meat used to prepare the dish is treated with grained rock salt, which are also called “corns” of salt. While corned beef is often linked to St. Patrick’s Day, a debate exists as to whether or not corned beef can be linked to Ireland. In his book, “Salt: A World History,” author Mark Kurlansky noted a dish of salted beef was produced in Ireland during the Middle Ages. This dish might have been a precursor to today’s corned beef. Others suggest the corned beef enjoyed during modern St. Patrick’s Day celebrations is connected to Irish immigrants who left home for the United States in the 19th and 20th centuries.