Marzena Keating | University of the National Education Commission in Krakow (original) (raw)
Papers by Marzena Keating
New review of film and television studies, Jan 2, 2024
Authors: Marzena Keating, Joanna Łapińska The aim of this article is to analyse various excrement... more Authors: Marzena Keating, Joanna Łapińska The aim of this article is to analyse various excremental motifs and their functions in selected contemporary films. Drawing on concepts such as Julia Kristeva's abject, Mary Douglas's taboo and Mikhail Bakhtin's grotesque body, the authors demonstrate that dirt in the form of excrement holds metaphorical and symbolic potential in cinematic representations. Faecal tropes selected for discussion range from the use of excrement as a means of humiliation ('The Help', 'Green Book', 'Kornblumenblau') or resistance ('Silent Grace', 'Hunger') to an understanding of defecation as an ideal and peaceful act ('Jarhead', 'Halkaa') or as a trigger for culturally conditioned disgust ('Death at a Funeral', 'Daddy Day Care'), to the use of faecal matters as a demarcation line between 'us' and 'them' in the world of the future ('Uncanny', 'The Platform') or as a productive substance entangled with multiple life forms ('The Martian'). Since filmic texts can be regarded as a taxonomic representing of faecal motifs that have received considerably little scholarly attention, the discussed examples do not exhaust the topic, but lay the foundation for more detailed analysis in the future.
Food, culture, & society/Food, culture and society, Feb 11, 2024
NEW REVIEW OF FILM AND TELEVISION STUDIES, 2024
The aim of this article is to analyse various excremental motifs and their functions in selected ... more The aim of this article is to analyse various excremental motifs and their functions in selected contemporary films. Drawing on concepts such as Julia Kristeva's abject, Mary Douglas's taboo and Mikhail Bakhtin's grotesque body,
Estudios Irlandeses, Mar 17, 2023
Especially prior to the twentieth century, invalid and convalescent cookery constituted an integr... more 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.
We are pleased to announce the call for papers for our upcoming Food and Drink as a Gift Conferen... more We are pleased to announce the call for papers for our upcoming Food and Drink as a Gift Conference, which will be held in Krakow, Poland. We invite abstract submissions from a wide range of disciplines to examine the various aspects of food and drink as a gift. Food and drink have long been highly symbolic, and they continue to play a vital role in our daily lives and in our relationships with others.
Time and Temporality across Disciplines and Methodologies (Piskorz, ed.), 2023
Although during the first half of the twentieth century access to electricity as well as its use ... more Although during the first half of the twentieth century access to electricity as well as its use was quite limited in Ireland, various kitchen appliances, such as electric cookers, refrigerators, mixers, and kettles, were extensively promoted in the press in the 1930s. Advertisers, electrical appliance manufacturers, and authors of many articles in women's magazines and in the national and local press praised numerous benefits of owning new time-and labour-saving kitchen equipment. Technology in the kitchen was designed to transform time, the way it was perceived, used, and managed as new kitchen devices were promised to have a positive impact on the temporal activities of those responsible for the preparation of food. Placing the discussion of this advertising propaganda within a proper economic, social, and cultural context, this paper will explore the promises of a transformation from kitchen drudgery to liberation and modernisation in Ireland in the 1930s as represented in popular media.
The Senses and Society
Authors: Marzena Keating, Joanna Łapińska Based on the contrastive analysis of selected recipes r... more Authors: Marzena Keating, Joanna Łapińska Based on the contrastive analysis of selected recipes represented in various media, such as cookbooks, television culinary shows and ASMR videos, this article seeks to provide an overview of numerous roles, ranging from informative through performative to artistic-aesthetic, which sound plays in contexts of transmitting culinary knowledge and depicting culinary skills. In line with the findings of sound studies, phenomenology, and postphenomenology, the authors aim to present both the material dimension of sound, mainly brought to existence by the techniques and technologies used and its aesthetic-artistic dimension actualized in a performative act. In this article, it has been demonstrated, following Maurice Merleau-Ponty’s and Melissa Van Drie’s observations, that sensory experiences in culinary contexts are always intertwined, and “listening, like cooking, is multisensorial.” While this research draws primarily on the concepts developed within the field of sound studies, it is interdisciplinary in nature and can be situated within the academic fields of culinary history and food studies, history of everyday life, and philosophy of technology.
Estudios Irlandeses, 2023
Especially prior to the twentieth century, invalid and convalescent cookery constituted an integr... more 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.
The Senses and Society, 2023
Based on the contrastive analysis of selected recipes represented in various media, such as cookb... more Based on the contrastive analysis of selected recipes represented in various media, such as cookbooks, television culinary shows and ASMR videos, this article seeks to provide an overview of numerous roles, ranging from informative through performative to artisticaesthetic, which sound plays in contexts of transmitting culinary knowledge and depicting culinary skills. In line with the findings of sound studies, phenomenology, and postphenomenology, the authors aim to present both the material dimension of sound, mainly brought to existence by the techniques and technologies used and its aesthetic-artistic dimension actualized in a performative act. In this article, it has been demonstrated, following Maurice Merleau-Ponty's and Melissa Van Drie's observations, that sensory experiences in culinary contexts are always intertwined, and "listening, like cooking, is multisensorial." While this research draws primarily on the concepts developed within the field of sound studies, it is interdisciplinary in nature and can be situated within the academic fields of culinary history and food studies, history of everyday life, and philosophy of technology.
Roczniki Humanistyczne 70(11), 2022
Situated within the fields of culinary history, the history of everyday life and narrative studie... more Situated within the fields of culinary history, the history of everyday life and narrative studies, this article, based on a content analysis of Monica Sheridan’s cookbook entitled Monica’s Kitchen, explores various ways in which time manifests itself in this publication. This research aims to illustrate that cookbooks can be treated as a valuable source for an analysis of the past, the present and the future, and ultimately, add to the growing body of research focused on an Irish culinary history of the twentieth century.
Annales Universitatis Mariae Curie-Skłodowska sectio FF – Philologiae 40(1), 2022
Situated within the fields of culinary history, memory studies, narrative studies and food studie... more Situated within the fields of culinary history, memory studies, narrative studies and food studies, this research based upon a qualitative content analysis of the selected introductions to Irish cookbooks aims to outline the significance of food memories in culinary discourses. The analysed food memories, as I argue in the text, can be viewed as representations both of individual and collective accounts. They constitute a part of intangible culinary heritage as they construct the shared image of national cuisine, in this case Irish native cuisine. Furthermore, food memories can provide an alternative view on the history of everyday life and therefore can be treated as microhistories and micronarratives.
Poland between 1952 and 1989 is still at an early developmental stage. This paper, based upon a q... more Poland between 1952 and 1989 is still at an early developmental stage. This paper, based upon a qualitative content analysis of selected Polish cookbooks, is intended to fill in the gap in the research on the cookery books published during the second half of the twentieth century in Poland. By relating to Foucault's concept of power working through knowledge (1977, p. 27), it locates culinary discourses in a broader context of political control and reduced social autonomy. It illustrates how recipes, practical suggestions for cooking and housekeeping followed and perpetuated the main socialist values and ideas. The aim of this research is to add to the growing body of scholarship around Polish culinary culture of the second half of the twentieth century, and ultimately, acknowledge the significance of ideological discourse embedded within various cookbooks. Research Methodology and Sources Although Albala (2012, pp. 229, 231) emphasises that the culinary information included in cookbooks cannot be treated as concrete proof of what people ate in a given period of time, cookbooks and recipes are never entirely removed from political, economic, social and cultural realities:
Poland between 1952 and 1989 is still at an early developmental stage. This paper, based upon a q... more Poland between 1952 and 1989 is still at an early developmental stage. This paper, based upon a qualitative content analysis of selected Polish cookbooks, is intended to fill in the gap in the research on the cookery books published during the second half of the twentieth century in Poland. By relating to Foucault’s concept of power working through knowledge (1977, p. 27), it locates culinary discourses in a broader context of political control and reduced social autonomy. It illustrates how recipes, practical suggestions for cooking and housekeeping followed and perpetuated the main socialist values and ideas. The aim of this research is to add to the growing body of scholarship around Polish culinary culture of the second half of the twentieth century, and ultimately, acknowledge the significance of ideological discourse embedded within various cookbooks.
Food, Culture & Society, 2018
Based on a qualitative content analysis of selected Irish women's magazines, this paper provides ... more 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.
In February 1941, the Cookery Editor of Model Housekeeping in the article published in Irish Groc... more In February 1941, the Cookery Editor of Model Housekeeping in the article published in Irish Grocer stressed: ‘It is no longer with us womenfolk a question of what we shall have for breakfast, dinner or tea, but what can we get and what can we afford’ (6). Although not directly involved in the Second World War, at the time known in Ireland as the Emergency (1939–1946), the Irish economy was strongly affected. As Ireland was dependent on outside suppliers for certain commodities, including fuel, machinery, fertilisers, ‘the possibility of expending agricultural output was severely constrained’ (Kennedy, Giblin and McHugh, 1989, p.50). As a consequence, the availability of such consumer goods as bread, tea, butter, cooking and heating appliances decline d, prices increased, the standard of living fell and the prevalence of diseases associated with poor nutrition increased (Kennedy, Giblin and McHugh, 1989, pp.49–52; Litton 2001, pp.115–17; Evans 2014, p.80). Finally, in 1942 the gover...
New review of film and television studies, Jan 2, 2024
Authors: Marzena Keating, Joanna Łapińska The aim of this article is to analyse various excrement... more Authors: Marzena Keating, Joanna Łapińska The aim of this article is to analyse various excremental motifs and their functions in selected contemporary films. Drawing on concepts such as Julia Kristeva's abject, Mary Douglas's taboo and Mikhail Bakhtin's grotesque body, the authors demonstrate that dirt in the form of excrement holds metaphorical and symbolic potential in cinematic representations. Faecal tropes selected for discussion range from the use of excrement as a means of humiliation ('The Help', 'Green Book', 'Kornblumenblau') or resistance ('Silent Grace', 'Hunger') to an understanding of defecation as an ideal and peaceful act ('Jarhead', 'Halkaa') or as a trigger for culturally conditioned disgust ('Death at a Funeral', 'Daddy Day Care'), to the use of faecal matters as a demarcation line between 'us' and 'them' in the world of the future ('Uncanny', 'The Platform') or as a productive substance entangled with multiple life forms ('The Martian'). Since filmic texts can be regarded as a taxonomic representing of faecal motifs that have received considerably little scholarly attention, the discussed examples do not exhaust the topic, but lay the foundation for more detailed analysis in the future.
Food, culture, & society/Food, culture and society, Feb 11, 2024
NEW REVIEW OF FILM AND TELEVISION STUDIES, 2024
The aim of this article is to analyse various excremental motifs and their functions in selected ... more The aim of this article is to analyse various excremental motifs and their functions in selected contemporary films. Drawing on concepts such as Julia Kristeva's abject, Mary Douglas's taboo and Mikhail Bakhtin's grotesque body,
Estudios Irlandeses, Mar 17, 2023
Especially prior to the twentieth century, invalid and convalescent cookery constituted an integr... more 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.
We are pleased to announce the call for papers for our upcoming Food and Drink as a Gift Conferen... more We are pleased to announce the call for papers for our upcoming Food and Drink as a Gift Conference, which will be held in Krakow, Poland. We invite abstract submissions from a wide range of disciplines to examine the various aspects of food and drink as a gift. Food and drink have long been highly symbolic, and they continue to play a vital role in our daily lives and in our relationships with others.
Time and Temporality across Disciplines and Methodologies (Piskorz, ed.), 2023
Although during the first half of the twentieth century access to electricity as well as its use ... more Although during the first half of the twentieth century access to electricity as well as its use was quite limited in Ireland, various kitchen appliances, such as electric cookers, refrigerators, mixers, and kettles, were extensively promoted in the press in the 1930s. Advertisers, electrical appliance manufacturers, and authors of many articles in women's magazines and in the national and local press praised numerous benefits of owning new time-and labour-saving kitchen equipment. Technology in the kitchen was designed to transform time, the way it was perceived, used, and managed as new kitchen devices were promised to have a positive impact on the temporal activities of those responsible for the preparation of food. Placing the discussion of this advertising propaganda within a proper economic, social, and cultural context, this paper will explore the promises of a transformation from kitchen drudgery to liberation and modernisation in Ireland in the 1930s as represented in popular media.
The Senses and Society
Authors: Marzena Keating, Joanna Łapińska Based on the contrastive analysis of selected recipes r... more Authors: Marzena Keating, Joanna Łapińska Based on the contrastive analysis of selected recipes represented in various media, such as cookbooks, television culinary shows and ASMR videos, this article seeks to provide an overview of numerous roles, ranging from informative through performative to artistic-aesthetic, which sound plays in contexts of transmitting culinary knowledge and depicting culinary skills. In line with the findings of sound studies, phenomenology, and postphenomenology, the authors aim to present both the material dimension of sound, mainly brought to existence by the techniques and technologies used and its aesthetic-artistic dimension actualized in a performative act. In this article, it has been demonstrated, following Maurice Merleau-Ponty’s and Melissa Van Drie’s observations, that sensory experiences in culinary contexts are always intertwined, and “listening, like cooking, is multisensorial.” While this research draws primarily on the concepts developed within the field of sound studies, it is interdisciplinary in nature and can be situated within the academic fields of culinary history and food studies, history of everyday life, and philosophy of technology.
Estudios Irlandeses, 2023
Especially prior to the twentieth century, invalid and convalescent cookery constituted an integr... more 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.
The Senses and Society, 2023
Based on the contrastive analysis of selected recipes represented in various media, such as cookb... more Based on the contrastive analysis of selected recipes represented in various media, such as cookbooks, television culinary shows and ASMR videos, this article seeks to provide an overview of numerous roles, ranging from informative through performative to artisticaesthetic, which sound plays in contexts of transmitting culinary knowledge and depicting culinary skills. In line with the findings of sound studies, phenomenology, and postphenomenology, the authors aim to present both the material dimension of sound, mainly brought to existence by the techniques and technologies used and its aesthetic-artistic dimension actualized in a performative act. In this article, it has been demonstrated, following Maurice Merleau-Ponty's and Melissa Van Drie's observations, that sensory experiences in culinary contexts are always intertwined, and "listening, like cooking, is multisensorial." While this research draws primarily on the concepts developed within the field of sound studies, it is interdisciplinary in nature and can be situated within the academic fields of culinary history and food studies, history of everyday life, and philosophy of technology.
Roczniki Humanistyczne 70(11), 2022
Situated within the fields of culinary history, the history of everyday life and narrative studie... more Situated within the fields of culinary history, the history of everyday life and narrative studies, this article, based on a content analysis of Monica Sheridan’s cookbook entitled Monica’s Kitchen, explores various ways in which time manifests itself in this publication. This research aims to illustrate that cookbooks can be treated as a valuable source for an analysis of the past, the present and the future, and ultimately, add to the growing body of research focused on an Irish culinary history of the twentieth century.
Annales Universitatis Mariae Curie-Skłodowska sectio FF – Philologiae 40(1), 2022
Situated within the fields of culinary history, memory studies, narrative studies and food studie... more Situated within the fields of culinary history, memory studies, narrative studies and food studies, this research based upon a qualitative content analysis of the selected introductions to Irish cookbooks aims to outline the significance of food memories in culinary discourses. The analysed food memories, as I argue in the text, can be viewed as representations both of individual and collective accounts. They constitute a part of intangible culinary heritage as they construct the shared image of national cuisine, in this case Irish native cuisine. Furthermore, food memories can provide an alternative view on the history of everyday life and therefore can be treated as microhistories and micronarratives.
Poland between 1952 and 1989 is still at an early developmental stage. This paper, based upon a q... more Poland between 1952 and 1989 is still at an early developmental stage. This paper, based upon a qualitative content analysis of selected Polish cookbooks, is intended to fill in the gap in the research on the cookery books published during the second half of the twentieth century in Poland. By relating to Foucault's concept of power working through knowledge (1977, p. 27), it locates culinary discourses in a broader context of political control and reduced social autonomy. It illustrates how recipes, practical suggestions for cooking and housekeeping followed and perpetuated the main socialist values and ideas. The aim of this research is to add to the growing body of scholarship around Polish culinary culture of the second half of the twentieth century, and ultimately, acknowledge the significance of ideological discourse embedded within various cookbooks. Research Methodology and Sources Although Albala (2012, pp. 229, 231) emphasises that the culinary information included in cookbooks cannot be treated as concrete proof of what people ate in a given period of time, cookbooks and recipes are never entirely removed from political, economic, social and cultural realities:
Poland between 1952 and 1989 is still at an early developmental stage. This paper, based upon a q... more Poland between 1952 and 1989 is still at an early developmental stage. This paper, based upon a qualitative content analysis of selected Polish cookbooks, is intended to fill in the gap in the research on the cookery books published during the second half of the twentieth century in Poland. By relating to Foucault’s concept of power working through knowledge (1977, p. 27), it locates culinary discourses in a broader context of political control and reduced social autonomy. It illustrates how recipes, practical suggestions for cooking and housekeeping followed and perpetuated the main socialist values and ideas. The aim of this research is to add to the growing body of scholarship around Polish culinary culture of the second half of the twentieth century, and ultimately, acknowledge the significance of ideological discourse embedded within various cookbooks.
Food, Culture & Society, 2018
Based on a qualitative content analysis of selected Irish women's magazines, this paper provides ... more 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.
In February 1941, the Cookery Editor of Model Housekeeping in the article published in Irish Groc... more In February 1941, the Cookery Editor of Model Housekeeping in the article published in Irish Grocer stressed: ‘It is no longer with us womenfolk a question of what we shall have for breakfast, dinner or tea, but what can we get and what can we afford’ (6). Although not directly involved in the Second World War, at the time known in Ireland as the Emergency (1939–1946), the Irish economy was strongly affected. As Ireland was dependent on outside suppliers for certain commodities, including fuel, machinery, fertilisers, ‘the possibility of expending agricultural output was severely constrained’ (Kennedy, Giblin and McHugh, 1989, p.50). As a consequence, the availability of such consumer goods as bread, tea, butter, cooking and heating appliances decline d, prices increased, the standard of living fell and the prevalence of diseases associated with poor nutrition increased (Kennedy, Giblin and McHugh, 1989, pp.49–52; Litton 2001, pp.115–17; Evans 2014, p.80). Finally, in 1942 the gover...