A qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain
Abstract
Food campaigners, policy makers, journalists and academics continue to debate an alleged decline in home cooking, a corresponding increase in individualised eating habits and the impact of such trends upon public health. The focus of this research was to examine and compare current domestic food practices in Britain with those of another country, namely France. In-depth interviews with 27 members of the public drawn from both countries enabled the researchers to explore people's actual cooking practices in the home. Analysis of the data revealed that respondents from both countries often lacked time to cook and increasingly relied on a mix of both raw and convenience-type foods to varying degrees. A range of cooking skills was employed in the home, although confidence in relation to cooking was more varied with the French respondents who demonstrated a greater willingness to 'cook from scratch'. There was some evidence of men on both sides of The Channel engaging with cooking in the home although this often formed part of a leisure activity undertaken at weekends and for special occasions.
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Countries such as France have deep food cultures which are deeply embedded in culture and which have been developed over long periods of time.
“Countries such as France have deep food cultures which are deeply embedded in culture and which have been developed over long periods of time (Gatley et al. 2014).”
From Drivers of food waste and their implications for sustainable policy development (2016) · cites this paper as Gatley et al. 2014
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山本, 陽. (n.d.) · Institutional Repositories DataBase (IRDB)
- Authors
- Gatley, A., Caraher, M., & Lang, T.
- Affiliations
- University of West London (GB)
- City, University of London (GB)
- Corresponding author
- Gatley, Andy
- ORCID
- Caraher, Martin
- Venue
- Appetite
- Publisher
- Elsevier BV
- Published
- 2014-04
- Volume
- 75
- Pages
- 71-81
- ISSN
- 0195-6663 (ISSN-L)
- OpenAlex
- W2041816734
- Cited by
- 93
- References
- 97
- Citations by year
- 2026: 1 · 2025: 6 · 2024: 8 · 2023: 10 · 2022: 6 · 2021: 4 · 2020: 10 · 2019: 9 · 2018: 5 · 2017: 13 · 2016: 5 · 2015: 11 · 2014: 5
- FWCI
- 6.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Appetite (publishedVersion)
- PubMed (publishedVersion)
- City Research Online (City University London) (acceptedVersion)
- UWL Repository (University of West London) (acceptedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food, Nutrition, and Cultural Practices
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- home cooking, cooking habits, convenience foods, cooking skills, cooking confidence, cross-cultural comparison, France, Great Britain, gender and cooking
- MeSH terms
- Cooking, Culture, Evaluation Studies as Topic, Feeding Behavior, Female, Food Preferences, France, United Kingdom, Humans, Health Knowledge, Attitudes, Practice, Male, Surveys and Questionnaires
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