Modern Transference of Domestic Cooking Skills.

Authors:
Fiona Lavelle
Fiona Lavelle
a Institute for Global Food Security
Tony Benson
Tony Benson
a School of Psychology
Chicago | United States
Lynsey Hollywood
Lynsey Hollywood
School of Biological Sciences
United Kingdom
Dawn Surgenor
Dawn Surgenor
School of Hospitality & Tourism Management
West Lafayette | United States
Elaine Mooney
Elaine Mooney
St Angela's College
Saint angela's College | Ireland
Martin Caraher
Martin Caraher
School of Arts and Social Sciences
Moira Dean
Moira Dean
School of Biological Sciences

Nutrients 2019 Apr 18;11(4). Epub 2019 Apr 18.

Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK.

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.

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Source
http://dx.doi.org/10.3390/nu11040870DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520766PMC
April 2019
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