Cooking Arrangements and Consumption of Ultraprocessed Foods
Bibliographic Data
| ID | 17830402 |
|---|---|
| Authors | Séverine Gojard (0000-0001-5332-5261, corresponding author), Marie Plessz (0000-0001-7026-6224) |
| Translators | Catriona Dutreuilh |
| Year | 2026 |
| Volume | 18 |
| Publication date | 2026-01-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Biens Symboliques / Symbolic Goods (JOURNAL) |
| Journal identifiers | ISSN: 2490-9424 • E-ISSN: 2490-9424 |
| Publisher | OpenEdition (PUBLISHER) |
| DOI | 10.4000/162dd |
| OpenAlex | W7154388338 |
| Language | EN |
| References cited | 44 |
In both expert and lay discourse, home cooking is seen as a rampart against unhealthy eating, as epitomized by ultraprocessed “industrial” foods. Culinary discourse of this kind contributes to the creation of symbolic frontiers of class and gender. In this article, we test the assumption upon which this discourse is based, i.e. that more time spent in the kitchen, by women in particular, is associated with lower ultraprocessed food consumption. Drawing on INSEE’s 2017 Household Budget survey (enquête Budget de famille), we focus on a sample of 3,210 couple households and use the NOVA nutritional definition of ultraprocessed foods. Our findings run counter to received ideas. Couples with the lowest incomes or educational levels are not the largest consumers of these products, and spending on ultraprocessed foods does not decrease when couples eat more home-cooked meals. While the youngest couples spend more on these foods, households with children, identified in the literature as the most receptive to messaging about healthy eating, are also large ultraprocessed food consumers
Focus group · Food consumption · Consumer Attitudes and Food Labeling · Culinary Culture and Tourism · Organic Food and Agriculture
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| Citation velocity | historical |
|---|---|
| Highly cited | No |