Caldo de carne, suero de vino o gelatina? Cocina para inválidos y convalecientes en la Irlanda del siglo veinte
DOI:
https://doi.org/10.24162/EI2023-11401Palabras clave:
cocina para inválidos, convalecencia, dieta, historia culinaria irlandesa, propiedades medicinales de la comida, ciencia doméstica, ;libros de cocina irlandesesResumen
Especialmente antes del siglo XX, la cocina para inválidos y convalecientes constituía una parte integral de la atención sanitaria prestada en el hogar, ya que en muchos casos la recuperación de la salud debía lograrse mediante el consumo de alimentos adecuados y no mediante el consumo de medicamentos. Curiosamente, en el discurso culinario irlandés, la cocina para convalecientes fue habitual hasta los años 70. Esta investigación, basada en un análisis de contenido cualitativo de los textos culinarios irlandeses seleccionados y publicados entre 1910 y 1970, pretende ofrecer una visión general de la cocina para inválidos y convalecientes en Irlanda. Explorando la prevalencia de recetas y consejos para el tratamiento casero de los inválidos en la Irlanda del siglo XX, este artículo intenta no sólo sumarse al creciente cuerpo de estudios centrados en la alimentación de los enfermos en el hogar, sino también, en un contexto más amplio, contribuir al trabajo sobre la historia culinaria irlandesa y la historia de las mujeres irlandesas.
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Derechos de autor 2026 Marzena Keating
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
