Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland

Dados Bibliográficos

ID21187201
AutoresMarzena Keating (0000-0002-9125-8562, Uniwersytet Komisji Edukacji Narodowej w Krakowie, autor correspondente)
Ano2023
Fascículo18
Páginas103-117
Data de publicação2023-03-17
Peer ReviewedSim
Open AccessSim
TipoARTICLE
PeriódicoEstudios Irlandeses (JOURNAL)
Identificadores do periódicoISSN: 1699-311X • E-ISSN: 1699-311X
EditoraEstudios Irlandeses (PUBLISHER)
DOI10.24162/ei2023-11401
OpenAlexW4327571922
IdiomaEN
Citações recebidas1
Referências citadas16

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 culinary texts published from 1910 to 1970, aims to provide an overview of invalid and convalescent cookery in Ireland in the twentieth century. Exploring the prevalence of recipes and tips for home treatment of invalids in twentieth-century Ireland, this article attempts not only to add to the growing body of scholarship centred on feeding the sick at home but also in a broader context to contribute to the work on Irish culinary history and Irish women’s history

Archaeology · Art · Irish · Political science · Scholarship · Visual arts · Wine · Culinary Culture and Tourism · History · Law · Philosophy