The concept of cooking skills: A review with contributions to the scientific debate

Abstract

This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

Cooking skills during the Covid-19 pandemic

“…Although there is no consensus on the definition of cooking skills, the term can be conceptualized as "confidence, attitude, and application of individual knowledge to perform cooking tasks that range from planning menus and shopping to food preparation of unprocessed, minimally processed, processed, or ultraprocessed foods" [9]. The habit of preparing meals at home seems to be associated with healthy eating behaviors [10,11].…”

Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico: revisão integrativa de estudos qualitativos

“…Further studies should seek to understand how cooking skills are acquired and how other factors, such as creative inspiration for cooking and meal planning, influence the choice of cooking at home. Broader concepts of cooking skills that go beyond technical and mechanical skills may need to be adopted 49,50 .…”

Sustainable food education: what food preparation competences are needed to support vegetable consumption?

“…Many definitions of cooking skills have been suggested (Jomori et al, 2018). For the purpose of the study, we will adopt a person-centred approach, which "focuses on the 'capabilities and practices of the cook' rather than the 'requirements of the cooking-task', as a task-centred approach might" (Short, 2003b).…”