Perceptions of ‘Home Cooking’: A Qualitative Analysis from the United Kingdom and United States

Cooking at home is likely to be associated with benefits to diet and health. However, the nuanced perceptions and practices linked to different types of cooking are not yet fully understood. This research aimed to explore the specific concept of ‘home cooking’, using qualitative research from the UK...

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Detalles Bibliográficos
Autores principales: Mills, Susanna D.H., Wolfson, Julia A., Wrieden, Wendy L., Brown, Heather, White, Martin, Adams, Jean
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019500/
https://www.ncbi.nlm.nih.gov/pubmed/31940897
http://dx.doi.org/10.3390/nu12010198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019500/
https://www.ncbi.nlm.nih.gov/pubmed/31940897
http://dx.doi.org/10.3390/nu12010198

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