Advertisement

Cooking and Convenience

  • Peter Jackson
  • Helene Brembeck
  • Jonathan Everts
  • Maria Fuentes
  • Bente Halkier
  • Frej Daniel Hertz
  • Angela Meah
  • Valerie Viehoff
  • Christine Wenzl
Chapter
  • 348 Downloads

Abstract

This chapter discusses the notion that the use of convenience food is associated with an alleged decline in cooking skills and culinary competence. Despite the popular ‘discourse of decline’ in political rhetoric and media debate, evidence for these assertions is actually rather limited, incomplete and outdated. The chapter begins with some definitional issues, seeking to uncover what counts as ‘cooking’ in different contexts and how this has changed within living memory. Using a case study of two Danish meal-box schemes as the primary reference point, the chapter explores the skills associated with planned, improvised and audit way of cooking. It provides evidence of different forms of understanding including tacit knowledge, know-how and improvisation, concluding that meal-box schemes provide a convenient approach to meal planning while maintaining the positive values of home cooking.

References

  1. Biltekoff, C. (2002). ‘Strong men and women are not products of improper food’: Domestic science and the history of eating and identity. Journal for the Study of Food and Society, 6(1), 60–69.CrossRefGoogle Scholar
  2. Caraher, M., Dixon, P., Lang, T., & Carr-Hill, R. (1999). The state of cooking in England: The relationship of cooking skills to food choice. British Food Journal, 101(8), 590–609.CrossRefGoogle Scholar
  3. Carrigan, M., & Szmigin, I. (2006). ‘Mothers of invention’: Maternal empowerment and convenience consumption. European Journal of Marketing, 40(9–10), 1122–1142.CrossRefGoogle Scholar
  4. Coveney, J. (2000). Food, morals and meaning: The pleasure and anxiety of eating. London: Routledge.Google Scholar
  5. Coveney, J., Begley, A., & Gallegos, D. (2012). ‘Savoir fare’: Are cooking skills a new morality? Australian Journal of Adult Learning, 52, 617–642.Google Scholar
  6. Daniels, S., & Glorieux, I. (2015). Convenience, food and family lives: A socio-typological study of household food expenditures in 21st-century Belgium. Appetite, 94, 54–61.CrossRefGoogle Scholar
  7. Daniels, S., Glorieux, I., Minnen, J., & van Tienoven, T. P. (2012). More than preparing a meal? Concerning the meanings of home cooking. Appetite, 58(3), 1050–1056.CrossRefGoogle Scholar
  8. DeVault, M. (1991). Feeding the family: The social organisation of caring as gendered work. Chicago: University of Chicago Press.Google Scholar
  9. Du Puis, E. M. (2015). Dangerous digestion: The politics of American dietary advice. Oakland, CA: University of California Press.Google Scholar
  10. Ekstrom, M. P., & d’Orange Furst, E. (2001). The gendered division of cooking. In U. Kjaernes (Ed.), Eating patterns: A day in the life of Nordic peoples (pp. 213–234). Oslo: SIFO.Google Scholar
  11. Evans, D., & Welsh, D. (2013). Food waste transitions: Consumption, retail and collaboration towards a sustainable food system. Report from the Sustainable Consumption Institute, University of Manchester.Google Scholar
  12. Feasey, R. (2008). Masculinity and popular television. Edinburgh: Edinburgh University Press.CrossRefGoogle Scholar
  13. Giard, L. (1998). Doing cooking. In M. De Certeau, L. Giard, & P. Mayoll (Eds.), The practice of everyday life, Vol. 2: Living and cooking (pp. 149–247). Minneapolis: University of Minnesota Press.Google Scholar
  14. Halkier, B. (2009). Suitable cooking? Performances and positionings in cooking practices among Danish women. Food, Culture and Society, 12, 357–377.CrossRefGoogle Scholar
  15. Halkier, B. (2017a). Normalising convenience food? Food, Culture and Society, 20(1), 133–151.CrossRefGoogle Scholar
  16. Hertz, F. D., & Halkier, B. (2017). Meal box schemes as a convenient way to avoid convenience food? Uses and understandings of meal box schemes among Danish consumers. Appetite, 114, 232–239.CrossRefGoogle Scholar
  17. Holden, T. J. M. (2005). The overcooked and the underdone: Masculinities in Japanese food programming. Food and Foodways, 13, 39–65.CrossRefGoogle Scholar
  18. Hollows, J. (2003a). Oliver’s twist: Leisure, labour and domestic masculinity in The Naked Chef. International Journal of Cultural Studies, 6, 229–248.CrossRefGoogle Scholar
  19. Hollows, J. (2003b). Feeling like a domestic goddess: Postfeminism and cooking. European Journal of Cultural Studies, 6, 179–202.CrossRefGoogle Scholar
  20. Holm, L. (2003). Blaming the consumer: On the free choice of consumers and the decline in food quality in Denmark. Critical Public Health, 13, 139–154.CrossRefGoogle Scholar
  21. Holm, L., Ekstrøm, M. P., Hach, S., & Lund, T. B. (2016). Who is cooking dinner? Food, Culture and Society, 18, 589–610.CrossRefGoogle Scholar
  22. Lang, T., & Caraher, M. (2001). Is there a culinary skills transition? Data and debate from the UK about changes in cooking culture. Journal of the HEIA, 8, 2–14.Google Scholar
  23. Lavelle, F., McGowan, L., Spence, M., Caraher, M., Raats, M., Hollywood, L., McDowell, D., McCloat, A., Mooney, E., & Dean, M. (2016). Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study. Appetite, 107, 383–391.CrossRefGoogle Scholar
  24. Leer, J., & Povlsen, K. K. (2016). Food and media: Practices, distinctions and heterotopias. London: Routledge.Google Scholar
  25. Lehrer, A. (1969). Semantic cuisine. Journal of Linguistics, 5(1), 39–55.CrossRefGoogle Scholar
  26. Lyon, P., Colquhoun, A., & Alexander, E. (2003). Deskilling the domestic kitchen: National tragedy or the making of a modern myth? Food Service Technology, 3, 167–175.CrossRefGoogle Scholar
  27. Meah, A., & Jackson, P. (2013). Crowded kitchens: The ‘democratisation’ of domesticity? Gender, Place and Culture, 20(5), 578–596.CrossRefGoogle Scholar
  28. Meah, A., & Watson, M. (2011). Saints and slackers: Challenging discourses about the decline of domestic cooking. Sociological Research Online, 16(2), 1–13.CrossRefGoogle Scholar
  29. Meah, A., & Watson, M. (2013). Cooking up consumer anxieties about ‘provenance’ and ‘ethics’: Why it sometimes matters where foods come from in domestic provisioning. Food, Culture and Society, 16(3), 495–512.CrossRefGoogle Scholar
  30. Moisio, R., Arnould, E. J., & Price, L. L. (2004). Between mothers and markets: Constructing family identity through home-made food. Journal of Consumer Culture, 4(3), 361–384.CrossRefGoogle Scholar
  31. Murcott, A. (1983). ‘It’s a pleasure to cook for him’: Food, mealtimes and gender in some South Wales households. In E. Gamarnikow, D. Morgan, J. Purvis, & D. Taylorson (Eds.), The public and the private (pp. 78–90). London: Heinemann.Google Scholar
  32. Murcott, A. (1995). Raw, cooked and proper meals at home. In D. Marshall (Ed.), Food, choice and the consumer (pp. 219–234). Glasgow: Blackie and Academic.CrossRefGoogle Scholar
  33. Murcott, A. (1997). Family meals—A thing of the past? In P. Caplan (Ed.), Food, health and identity (pp. 32–49). London: Routledge.Google Scholar
  34. Oakley, A. (1985). The sociology of housework. Oxford: Blackwell.Google Scholar
  35. O’Brien, M. C., McConnon, A., Hollywood, L. E., Cuskelly, G. J., Barnett, J., Raats, M., & Dean, M. (2015). Let’s talk about health: Shoppers’ discourse regarding health while food shopping. Public Health Nutrition, 18(6), 1001–1010.CrossRefGoogle Scholar
  36. Pfau, C., & Saba, A. (2009). Preparing meals in later life. In M. Raats, L. de Groot, & W. van Staveren (Eds.), Food for the ageing population (pp. 560–579). Cambridge: Woodhead Publishing Ltd.CrossRefGoogle Scholar
  37. Sennett, R. (2008). The craftsman. New Haven, CT: Yale University Press.Google Scholar
  38. Shapiro, L. (2009). Perfection salad: Women and cooking at the turn of the century. New York: Farrar, Straus and Giroux.Google Scholar
  39. Short, F. (2006). Kitchen secrets: The meaning of cooking in everyday life. Oxford: Berg.Google Scholar
  40. Simmons, D., & Chapman, G. E. (2012). The significance of home cooking within families. British Food Journal, 114, 1184–1195.CrossRefGoogle Scholar
  41. Silva, E. (2000). The cook, the cooker and the gendering of the kitchen. The Sociological Review, 48(4), 612–628.CrossRefGoogle Scholar
  42. Southerton, D. (2012). Habits, routines and temporalities of consumption: From individual behaviours to the reproduction of everyday practices. Time & Society, 22(3), 335–355.CrossRefGoogle Scholar
  43. Sutton, D. (2001). Remembrance of repasts: An anthropology of food and memory. Oxford: Berg.CrossRefGoogle Scholar
  44. Swenson, R. (2009). Domestic divo: Televised treatments of masculinity, femininity and food. Critical Studies in Media Communication, 26, 36–53.CrossRefGoogle Scholar
  45. Truninger, M. (2011). Cooking with Bimby in a moment of recruitment: Exploring conventions and practice perspectives. Journal of Consumer Culture, 11, 37–59.CrossRefGoogle Scholar
  46. Warde, A. (2005). Consumption and theories of practice. Journal of Consumer Culture, 5(2), 131–153.CrossRefGoogle Scholar
  47. Wolfson, J. A., Bleich, S. N., Smith, K. C., & Frattaroli, S. (2016). What does cooking mean to you? Perceptions of cooking and factors related to cooking behaviour. Appetite, 97, 146–154.CrossRefGoogle Scholar

Copyright information

© The Author(s) 2018

Authors and Affiliations

  • Peter Jackson
    • 1
  • Helene Brembeck
    • 2
  • Jonathan Everts
    • 3
  • Maria Fuentes
    • 2
  • Bente Halkier
    • 4
  • Frej Daniel Hertz
    • 5
  • Angela Meah
    • 1
  • Valerie Viehoff
    • 6
  • Christine Wenzl
    • 7
  1. 1.Department of GeographyUniversity of SheffieldSheffieldUK
  2. 2.Centre for Consumer ScienceUniversity of GothenburgGothenburgSweden
  3. 3.Institute of Geosciences and GeographyMartin-Luther-UniversityHalle-WittenbergGermany
  4. 4.Department of SociologyCopenhagen UniversityCopenhagenDenmark
  5. 5.Department of Communication and ArtsRoskilde UniversityRoskildeDenmark
  6. 6.Institute of EducationUniversity College LondonLondonUK
  7. 7.Institute of GeographyUniversity of BonnBonnGermany

Personalised recommendations