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“Corona Cooking”: The interrelation between emotional response to the first lockdown during the COVID-19 pandemic and cooking attitudes and behaviour in Denmark

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DOI

  • Klaus G Grunert
  • Meike Janssen, Copenhagen Business School
  • ,
  • Rikke Nyland Christensen
  • Lauranna Teunissen, University of Antwerp
  • ,
  • Isabelle Cuykx, University of Antwerp
  • ,
  • Paulien Decorte, University of Antwerp
  • ,
  • Lucia A Reisch, Copenhagen Business School, University of Cambridge

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

Funding Information:
We acknowledge Charlotte De Backer, Kathleen Van Royen, and Sara Pabian, all from University of Antwerp, who initiated, designed, and coordinated the data collection for the larger international project, of which this study is a part.

Publisher Copyright:
© 2021 The Author(s)

    Research areas

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

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