“Corona Cooking”: The Interrelation between Emotional Response to the First Lockdown during the COVID-19 Pandemic and Cooking Attitudes and Behaviour in Denmark

Klaus G. Grunert*, Meike Janssen, Rikke Nyland Christensen, Lauranna Teunissen, Isabelle Cuykx, Paulien Decorte, Lucia A. Reisch

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review

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Abstract

For this study, the authors measured attitudes toward shopping for food and cooking, before and during the first lockdown due to the COVID-19 pandemic, among a sample of 526 Danish consumers, using an online survey. To analyse changes due to the lockdown, they applied a latent class Markov model, which revealed four states: middle of the road, love cooking (and like shopping), like shopping and cooking, and do not like shopping or cooking. In estimating transition probabilities, the findings reveal that most respondents remained in the same state before and during the lockdown, but those that changed were more likely to exhibit relatively higher liking of shopping and cooking. These states also reflect variations in people’s food literacy and self-reported food consumption. Finally, respondents with stronger negative emotional reactions to the lockdown were more likely to change their states.
Original languageEnglish
Article number104425
JournalFood Quality and Preference
Volume96
Number of pages8
ISSN0950-3293
DOIs
Publication statusPublished - Mar 2022

Bibliographical note

Published online: 4. October 2021

Keywords

  • Attitudes toward cooking
  • Cooking behaviour
  • Behavioral change
  • Emotional response
  • COVID -19 pandemic

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