查看文章

Not everyone comes to the kitchen equally equipped and, as such, does not have the same opportunities for gaining cooking skills, resulting in different taste standards and less healthy food intake. This paper aimed to cluster home cooks based on their ‘cooking capital’, consisting of their incorporated capital (self-reported cooking skills, attitudes, behaviors) and objectivized capital (access to cooking means), and investigate the differences in food-related preferences and behaviors. In total, 19.378 home cooks, older than 26 and living in one of the 38 participating countries, completed an online survey. Two-step clustering was used to create clusters that were then compared on recipe use, bread baking at home, and food intake, both before and during COVID-19. Three segments emerged: low-priority cooks (lowest cooking capital), everyday cooks (middle bracket), and hobby chefs (highest cooking capital …