More than preparing a meal? Concerning the meanings of home cooking

Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; Tienoven, Theun Pieter van

doi:10.1016/j.appet.2012.02.040

Cited by 104 publications

(83 citation statements)

References 16 publications

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“…For example, in the United States, it became clear that the time required for cooking and/or affordability are the major restrictions [19]. A survey of the Flemish people revealed that although cooking is considered laborious for cooks, it is also considered as something pleasurable for themselves and others, and the family situation and time constraints are influential for the cooking experience [20].…”

Section: Meaning Of Sustainability Of Local Foods and Awareness Of Prmentioning

confidence: 99%

Capturing the relationships between local foods and residents: A case in the Noto region, Japan

Kohsaka

Matsuoka

Uchiyama

2016

Journal of Ethnic Foods

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Article history: Available online xxx Keywords: food producer knowledge transmission local environment local food satoyama social network a b s t r a c t Q 3Through an analysis of the Noto peninsula, we explore the relationships between the attributes of local food producers and the variety of foods they produce, attempting to identify the key attributes related to making diverse local foods and the transmission of local food knowledge. Our analysis showed a correlation between the diversity of local foods made by residents and the number of years they had lived in the municipality. This result suggests that adequate management of social networks by local residents, who depend on the local environment, is required in transmitting the knowledge of local foods.

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Section: Meaning Of Sustainability Of Local Foods and Awareness Of Prmentioning

confidence: 99%

Capturing the relationships between local foods and residents: A case in the Noto region, Japan

Kohsaka

Matsuoka

Uchiyama

2016

Journal of Ethnic Foods

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“…The preparation of food and mothering As has been widely noted in the literature, cooking has a gendered nature (Baxter, 2000;DeVault, 1991) and positions women as nurturing 'homemakers' preparing meals for their families (Daniels, et al, 2012). As Oakley (2005) notes in her classic study of 'housewives', out of all of the household tasks, cooking is the one that the women didn't mind, it was something to be enjoyed or worked at as an art.…”

Section: Introduction Current Weaning Advice and Practicementioning

confidence: 99%

“…As Oakley (2005) notes in her classic study of 'housewives', out of all of the household tasks, cooking is the one that the women didn't mind, it was something to be enjoyed or worked at as an art. Furst (1997) suggests that cooking is a way of 'embodying femininity', or has been suggested, performing nurturing, that is, the preparation of food is a way of showing care (Daniels et al, 2012). According to Dunn (2004), feeding children becomes an essential act of motherhood because it is seen as part of a feminine nature.…”

Section: Introduction Current Weaning Advice and Practicementioning

confidence: 99%

Agency, ‘good motherhood’ and ‘a load of mush’: Constructions of baby-led weaning in the press

Locke

2015

Women's Studies International Forum

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“…Isto porque definições são construídas, e essa construção sofre influência de vários fatores, dentre eles, os individuais, os familiares e os relativos à própria prática culinária (DANIELS et al, 2012). Logo, definições são suscetíveis aos diferentes contextos socioculturais.…”

Section: O Que São Habilidades Culinárias?unclassified

“…Esses estudos concluíram que, de fato, as pessoas têm dificuldade de definir o que seriam habilidades culinárias (SHORT, 2003;DANIELS et al, 2012;WOLFSON et al, 2016, LAVELLE et al, 2016a. Uma das polêmicas emergentes nesses estudos, desenvolvidos em países de alta renda (Austrália, Estados Unidos da América e Irlanda), consiste em questionar se o aquecimento e/ou finalização de alimentos prontos e/ou pré-prontos para o consumo deveria ou não ser considerado, uma habilidade culinária (SHORT, 2003;WOLFSON et al, 2016, LAVELLE et al, 2016a.…”

Section: O Que São Habilidades Culinárias?unclassified

A influência das habilidades culinárias dos pais na alimentação de crianças em idade escolar

Martins¹

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AGRADECIMENTOSAo meu orientador, Carlos, pela oportunidade ímpar proporcionada, por acreditar e viabilizar este trabalho e por todo aprendizado compartilhado. À instituição parceira, pela parceria estabelecida que proporcionou o desenvolvimento desta pesquisa. E também à equipe dessa instituição, pela competência e dedicação durante todo o período da pesquisa. À Fundação de Amparo à Pesquisa do Estado de Às componentes da banca, professoras Inês Rugani, Semíramis Domene, RosaWanda Diez-Garcia e Patrícia Jaime, pesquisadoras de excelência que agregaram importantes contribuições a este trabalho. Introduction -Despite the importance of cooking skills for healthy eating, studies on this subject are scarce in Brazil. Objective -To study the influence of parents' cooking skills on the quality of diet consumed at home among school-age children. Methods -Cross-sectional study, followed by an experimental, randomized and controlled study involving an educational intervention to improve parents' cooking skills. The study population corresponds to child-parent pairs from nine private schools that provide integrated comprehensive services for students in São Paulo. Five schools were randomly allocated to the intervention group, and four to the control group. As part of this thesis, the Cooking Skills Index (CSI) was developed and evaluated. The CSI is a 0-100 index that measures the confidence regarding the performance of ten cooking skills considered facilitators to the implementation of the Brazilian Dietary Guidelines. Às inspiradoras RenataAcross the nine schools, 755 parents answered by telephone the CSI questionnaire and questions regarding their children food consumption at dinner the day before the interview (dietary recall). All the parents in the intervention group who answered the questionnaire (n=341) were invited to participate in a 10-hour course designed by the author of this thesis and taught by nutritionists from the partner schools in order to improve cooking skills. Parents who agreed to participate (n=81) were paired with parents of the control group according to sociodemographic variables. Linear regression analysis was used to test the association between the parents' cooking skills and the contribution of ultraprocessed foods to the total children's dinner energy intake, adjusted for sociodemographic variables. The impact of the educational intervention on parents' cooking skills and on children's diet quality was assessed by temporal changes within and between groups using crude and adjusted linear regression models. Results -The CSI presented Cronbach's alpha > 0.70, weighted quadratic kappa of 0.55, and adjusted kappa of 0.89. In the cross-sectional study the average age of the parents was 38.3 years old and of the children was 7.8.Parents were mostly women, white, married, college-educated, employed, with family per capita income of 1-3 minimum wages per month, and with high scores of cooking skills (CSI=78.8 points). Children's average dinner energy intake was 672.2 kcal, with 31.3% coming from ...

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More than preparing a meal? Concerning the meanings of home cooking

Cited by 104 publications

References 16 publications

Capturing the relationships between local foods and residents: A case in the Noto region, Japan

Capturing the relationships between local foods and residents: A case in the Noto region, Japan

Agency, ‘good motherhood’ and ‘a load of mush’: Constructions of baby-led weaning in the press

A influência das habilidades culinárias dos pais na alimentação de crianças em idade escolar

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