06 May 2021
Guild member Phil Lyon and his colleague Ethel Kautto have been working for some time now on the history of special foods for convalescents and those who had long-term illnesses in the 1920s and 1930s. Things were slowly starting to change for invalids but, for many, there was a continued daily reliance the adaptive capacity of their domestic kitchen or generic commercial products.
An article telling this story of invalid food is published in the journal Food, Culture & Society. The article is Open Access so no charge for reading or downloading. We hope you enjoy reading about this little explored aspect of food culture.
You can find it here: tandfonline.com/doi/full/10.1080/15528014.2021.1883919?src=recsys