Abstract
Cooking at home is likely to be associated with benefits to diet and health. However, the nuanced perceptions and practices linked to different types of cooking are not yet fully understood. This research aimed to explore the specific concept of ‘home cooking’, using qualitative research from the UK and US. Data from two previously completed studies exploring cooking at home were combined and a new secondary analysis was undertaken using the Framework Method. Data in the first study were drawn from participants in the North East of the UK who were interviewed. Data in the second study were drawn from participants in Baltimore, US, who took part in focus groups. Data from a total of 71 adults (18 UK and 53 US), with diverse sociodemographic characteristics and experiences of cooking, were analysed. In both countries, participants distinguished ‘home cooking’ as a distinct subtype of cooking at home. ‘Home cooking’ was defined in terms of preparing a meal from scratch, cooking with love and care, and nostalgia. Cooking at home had a range of dimensions, and perceptions of ‘home cooking’ tended to focus on social and emotional associations. In future, public health initiatives might, therefore, highlight the potential social and emotional benefits of ‘home cooking’, rather than emphasising implications for physical health.
Highlights
The vast and growing international burden of ill health contributed by diet-related non-communicable diseases (NCDs) such as obesity, type II diabetes, and several types of cancer [1]has been paralleled by a decrease in time spent cooking at home in the majority of high-income countries [2,3]
The findings were drawn from a cross-country sample of 71 participants (18 United Kingdom (UK) and 53 United States (US)), with wide-ranging sociodemographic characteristics
The findings presented here suggest that public health initiatives to tackle diet-related
Summary
The vast and growing international burden of ill health contributed by diet-related non-communicable diseases (NCDs) such as obesity, type II diabetes, and several types of cancer [1]has been paralleled by a decrease in time spent cooking at home in the majority of high-income countries [2,3]. The vast and growing international burden of ill health contributed by diet-related non-communicable diseases (NCDs) such as obesity, type II diabetes, and several types of cancer [1]. Cooking at home may provide benefits for diet and health [4], and meals from out of home sources have been identified as a risk factor for higher energy and fat consumption, and lower micronutrient intake [5]. To date, the evidence base has not proved definitive. These observations have led some experts to conclude that promoting cooking at home, traditional cooking ‘from scratch’ using basic ingredients, and encouraging the development of cooking skills, could offer one solution for addressing the concerning prevalence of diet-related NCDs [6]. Lack of clarity over cooking terminology persists [7,11,12]
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