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