Hybridity and change in cooking skills in everyday life: Conceptual contributions from a study of cooking with meal-box schemes
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Hybridity and change in cooking skills in everyday life : Conceptual contributions from a study of cooking with meal-box schemes. / Halkier, Bente.
I: Appetite, Bind 165, 105311, 01.10.2021.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Hybridity and change in cooking skills in everyday life
T2 - Conceptual contributions from a study of cooking with meal-box schemes
AU - Halkier, Bente
PY - 2021/10/1
Y1 - 2021/10/1
N2 - In a sizeable amount of public health and nutrition food research there seems to be an assumption that there has been a decline in cooking and cooking skills alongside an increase in the consumption of convenience-based meals. However, existing empirical sociological research on food in everyday life does not tend to support this picture. Instead, cooking and cooking skills in current everyday life are characterized by hybridity and change, rather than mere decline. Thus, it is necessary to draw upon an understanding of cooking skills that takes this empirically based understanding of cooking skills into account. In the article, four elements of skillfulness in cooking are suggested that can improve the analytical understanding of cooking skills in all kinds of food research. The four suggested cooking skills elements are the following: Balancing rules and improvisation; handling planning and organizing flexibly; assembling meals from different sources; and handling normative food issues. The analysis and conceptual suggestions of the article is based upon an empirical qualitative study of use of meal-box schemes in Denmark, and is informed by a practice theoretical perspective.
AB - In a sizeable amount of public health and nutrition food research there seems to be an assumption that there has been a decline in cooking and cooking skills alongside an increase in the consumption of convenience-based meals. However, existing empirical sociological research on food in everyday life does not tend to support this picture. Instead, cooking and cooking skills in current everyday life are characterized by hybridity and change, rather than mere decline. Thus, it is necessary to draw upon an understanding of cooking skills that takes this empirically based understanding of cooking skills into account. In the article, four elements of skillfulness in cooking are suggested that can improve the analytical understanding of cooking skills in all kinds of food research. The four suggested cooking skills elements are the following: Balancing rules and improvisation; handling planning and organizing flexibly; assembling meals from different sources; and handling normative food issues. The analysis and conceptual suggestions of the article is based upon an empirical qualitative study of use of meal-box schemes in Denmark, and is informed by a practice theoretical perspective.
KW - Cooking
KW - Cooking skills
KW - Meal-box schemes
KW - Everyday life
KW - Practice theory
KW - EATING PRACTICES
KW - FOOD PRACTICES
KW - HOME COOKING
KW - CONVENIENCE
KW - CONSUMPTION
KW - HEALTH
U2 - 10.1016/j.appet.2021.105311
DO - 10.1016/j.appet.2021.105311
M3 - Journal article
C2 - 34029672
VL - 165
JO - Appetite
JF - Appetite
SN - 0195-6663
M1 - 105311
ER -
ID: 291021607