Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain)

Please use this identifier to cite or link to this item: http://hdl.handle.net/10045/136539
Información del item - Informació de l'item - Item information
Title: Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain)
Authors: Tormo-Santamaría, María | Català Oltra, Lluís | Peretó Rovira, Alexandre | Ruiz-García, Ángeles | Bernabeu-Mestre, Josep
Research Group/s: Grupo Balmis de Investigación en Historia de la Ciencia, Cuidados en Salud y Alimentación (BALMIS) | CRITERI - Socioeconomia Crítica i Territori | Economía de la Innovación y de la Inteligencia Artificial (ECO-IA)
Center, Department or Service: Universidad de Alicante. Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia | Universidad de Alicante. Departamento de Sociología II | Universidad de Alicante. Departamento de Análisis Económico Aplicado
Keywords: Culinary skills | Gastronomy | Eating behaviour | Food choice | COVID-19 | Confinement | Alicante province | Spain
Issue Date: 26-Jul-2023
Publisher: MDPI
Citation: Tormo-Santamaria M, Català-Oltra L, Pereto-Rovira A, Ruíz-García Á, Bernabeu-Mestre J. Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain). Foods. 2023; 12(15):2838. https://doi.org/10.3390/foods12152838
Abstract: Introduction: The third wave of COVID-19 had a large impact on the autonomous Region of Valencia, which gave rise to restrictions on movement and access to collective eating establishments. The objective of this study is to analyse the culinary and gastronomic behaviour exhibited by the population of the province of Alicante during the period of restrictions, in early 2021, in order to compare the results with an identical survey carried out during the first lockdown of 2020. Methods: observational and repeated cross-sectional study. Results: The frequency and time dedicated to cooking were similar, as was the tendency to cook as a family, although the percentage of meals ate alone increased and the presence of audiovisual devices during meals persisted. Recipes, cookbooks, websites and online courses became the principal sources of learning and the self-perception of improvements in culinary skills was greater. The cooking of traditional dishes of the Mediterranean diet predominated to the detriment of ready meals, but 41.6% of those surveyed preferred to improvise. The recipes most consulted were those for main courses. Conclusions. In spite of certain changes and setbacks, which in many cases led to a regression to the situation prior to the pandemic, many of the improvements made during the lockdown of 2020 persisted. Changes were made in culinary and gastronomic practices that can help to achieve a more conscious, healthy and sustainable diet but which require educational policies and actions to reinforce and consolidate them.
Sponsor: This research was funded by Carmencita Chair of Gastronomic Flavor Studies of the University of Alicante. The APC was funded by Carmencita Chair of Gastronomic Flavor Studies of the University of Alicante.
URI: http://hdl.handle.net/10045/136539
ISSN: 2304-8158
DOI: 10.3390/foods12152838
Language: eng
Type: info:eu-repo/semantics/article
Rights: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Peer Review: si
Publisher version: https://doi.org/10.3390/foods12152838
Appears in Collections:INV - ECO-IA - Artículos de Revistas
INV - BALMIS - Artículos de Revistas
INV - DANuC - Artículos de Revistas
INV - CRITERI - Artículos de Revistas

Files in This Item:
Files in This Item:
File Description SizeFormat 
ThumbnailTormo-Santamaria_etal_2023_Foods.pdf477,91 kBAdobe PDFOpen Preview


This item is licensed under a Creative Commons License Creative Commons