Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
6. HUMANITIES, Social sciences
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 culinary trends apparent in the content and style of cookery pages focusing on a paired category of novelty and tradition adapted from the quantitative research conducted by Alan Warde.
Marzena Keating & Máirtín Mac Con Iomaire (2018) Tradition and novelty: food representations in Irish Women’s magazines 1922–73, Food, Culture & Society, 21:4, 488-504, DOI: 10.1080/15528014.2018.1480642