Modern Transference of Domestic Cooking Skills

Nutrients

Martin Caraher¹  Elaine Mooney²  Amanda McCloat²  Lynsey Hollywood³  Dawn Surgenor³  Tony Benson⁴  Fiona Lavelle⁴  Moira Dean⁴ 

[1] Centre for Food Policy, Department of Sociology, School of Arts and Social Sciences, City University London, London EC1R 0JD, UK;Department of Home Economics, St. Angela’s College, F91 C634 Sligo, Ireland;Department of Hospitality and Tourism Management, Ulster Business School, Ulster University, Ulster BT52 1SA, UK;Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast BT9 5DL, UK;

关键词: cooking;    learning;    mothers;    children;    adolescents;    obesity;    qualitative;    environmental influences;   

DOI  :  10.3390/nu11040870

来源: DOAJ

【 摘 要 】

As the primary source of learning cooking skills; it is vital to understand what mothers think about the transference of cooking skills to their children. The current analysis aimed to highlight mothers’ perceptions of children’s involvement and cooking practices within the home setting. Sixteen focus group discussions were conducted on the island of Ireland (Republic of Ireland and Northern Ireland [UK]) with 141 mothers aged 20–39 years old. All focus groups were transcribed verbatim and an inductive thematic analysis using NVivo software was undertaken. Seven themes emerged from the dataset; (1) “How we learned to cook„; (2) “Who’s the boss„; (3) “Children in the way„; (4) “Keep kids out„; (5) “Involvement means eating„; (6) “Intentions versus reality„; and (7) “Kids’ ‘interest’ in cooking„. These themes illustrate a lack of cooking skill transference in relation to everyday meal preparation in modern times. The culture of children in the kitchen has vastly changed; and opportunities for children to learn basic skills are currently limited. Further research is required to confirm the findings that emerged from this analysis.

【 授权许可】

Unknown