Marzena Keating
Biographic Data
| ID | 3597673 |
|---|---|
| NAME | Marzena Keating |
| GIVEN NAMES | Marzena |
| FAMILY NAME | Keating |
| SIGNATURE | KEATING M |
| AFFILIATIONS | Uniwersytet Komisji Edukacji Narodowej w Krakowie |
| ORCID | 0000-0002-9125-8562 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
Shit happens on the big screen: Faecal motifs in contemporary film
The aim of this article is to analyse various excremental motifs and their functions in selected contemporary films.Drawing on concepts such as Julia Kristeva's abject, Mary Douglas's taboo and Mikhail Bakhtin's grotesque body, the authors demonstrate that dirt in the form of excrement holds metaphorical and symbolic potential in cinematic representations.Faecal tropes selected for discussion range from the use of excrement as a means of humiliat…
A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s
Based on a qualitative content analysis of selected Irish local and national newspapers as well as women's magazines, this paper explores discursive construction of convenience foods in Ireland during the 1960s and the 1970s, when such products started to gain in popularity. The article discloses various negative commonly occurring associations with convenience foods, such as the lack of flavor, unhealthiness, and high prices, and juxtaposes them…
Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland
Especially prior to the twentieth century, invalid and convalescent cookery constituted an integral part of health care provided at home, as in many cases recovery of health was to be achieved by consuming appropriate food rather than through an application of medicine. Interestingly, in Irish culinary discourse convalescent cookery was still commonplace until the 1970s. This research, based on a qualitative content analysis of selected Irish cul…
From cookbooks to ASMR: Significance of Sound and Hearing in Culinary Recipes
Based on the contrastive analysis of selected recipes represented in various media, such as cookbooks, television culinary shows and ASMR videos, this article seeks to provide an overview of numerous roles, ranging from informative through performative to artistic-aesthetic, which sound plays in contexts of transmitting culinary knowledge and depicting culinary skills. In line with the findings of sound studies, phenomenology, and postphenomenolo…
“The aromas from the kitchens of our childhood remain when many other things are forgotten”: Food Memories in Introductions to Irish Cookbooks
Situated within the fields of culinary history, memory studies, narrative studies and food studies, this research based upon a qualitative content analysis of the selected introductions to Irish cookbooks aims to outline the significance of food memories in culinary discourses. The analysed food memories, as I argue in the text, can be viewed as representations both of individual and collective accounts. They constitute a part of intangible culin…
The Past, the Present and the Future: Time in Monica’s Kitchen
Situated within the fields of culinary history, the history of everyday life and narrative studies, this article, based on a content analysis of Monica Sheridan’s cookbook entitled Monica’s Kitchen, explores various ways in which time manifests itself in this publication. This research aims to illustrate that cookbooks can be treated as a valuable source for an analysis of the past, the present and the future, and ultimately, add to the growing b…
Tradition and novelty: Food representations in Irish Women’s magazines 1922–73
Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various c…
From cookbooks to ASMR: Significance of Sound and Hearing in Culinary Recipes
Based on the contrastive analysis of selected recipes represented in various media, such as cookbooks, television culinary shows and ASMR videos, this article seeks to provide an overview of numerous roles, ranging from informative through performative to artistic-aesthetic, which sound plays in contexts of transmitting culinary knowledge and depicting culinary skills. In line with the findings of sound studies, phenomenology, and postphenomenolo…
Tradition and novelty: Food representations in Irish Women’s magazines 1922–73
Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various c…
Tradition and novelty: Food representations in Irish Women’s magazines 1922–73
Based on a qualitative content analysis of selected Irish women’s magazines, this paper provides a brief overview of Irish food culture from 1922 to 1973. It illustrates how selected texts from women’s magazines, mainly recipes, food columns, practical suggestions for cooking and housekeeping, as well as articles on food topics mirrored social, cultural, economic, and religious characteristics of a particular period. The paper discusses various c…
“The aromas from the kitchens of our childhood remain when many other things are forgotten”: Food Memories in Introductions to Irish Cookbooks
Situated within the fields of culinary history, memory studies, narrative studies and food studies, this research based upon a qualitative content analysis of the selected introductions to Irish cookbooks aims to outline the significance of food memories in culinary discourses. The analysed food memories, as I argue in the text, can be viewed as representations both of individual and collective accounts. They constitute a part of intangible culin…
The Past, the Present and the Future: Time in Monica’s Kitchen
Situated within the fields of culinary history, the history of everyday life and narrative studies, this article, based on a content analysis of Monica Sheridan’s cookbook entitled Monica’s Kitchen, explores various ways in which time manifests itself in this publication. This research aims to illustrate that cookbooks can be treated as a valuable source for an analysis of the past, the present and the future, and ultimately, add to the growing b…
Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland
Especially prior to the twentieth century, invalid and convalescent cookery constituted an integral part of health care provided at home, as in many cases recovery of health was to be achieved by consuming appropriate food rather than through an application of medicine. Interestingly, in Irish culinary discourse convalescent cookery was still commonplace until the 1970s. This research, based on a qualitative content analysis of selected Irish cul…
From cookbooks to ASMR: Significance of Sound and Hearing in Culinary Recipes
Based on the contrastive analysis of selected recipes represented in various media, such as cookbooks, television culinary shows and ASMR videos, this article seeks to provide an overview of numerous roles, ranging from informative through performative to artistic-aesthetic, which sound plays in contexts of transmitting culinary knowledge and depicting culinary skills. In line with the findings of sound studies, phenomenology, and postphenomenolo…
Shit happens on the big screen: Faecal motifs in contemporary film
The aim of this article is to analyse various excremental motifs and their functions in selected contemporary films.Drawing on concepts such as Julia Kristeva's abject, Mary Douglas's taboo and Mikhail Bakhtin's grotesque body, the authors demonstrate that dirt in the form of excrement holds metaphorical and symbolic potential in cinematic representations.Faecal tropes selected for discussion range from the use of excrement as a means of humiliat…
A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s
Based on a qualitative content analysis of selected Irish local and national newspapers as well as women's magazines, this paper explores discursive construction of convenience foods in Ireland during the 1960s and the 1970s, when such products started to gain in popularity. The article discloses various negative commonly occurring associations with convenience foods, such as the lack of flavor, unhealthiness, and high prices, and juxtaposes them…
Culinary Culture and Tourism (7 works) · Sociology (6 works) · Art (5 works) · History (4 works) · Irish (4 works) · Political science (4 works) · Visual arts (4 works) · Aesthetics (3 works) · Anthropology (3 works) · Computer Science (3 works)