Competent Cooking? Applying Practice Theory in the Kitchen

We study consumer competences using a practice theoretical approach to consumption in the ‘world of cooking’. Findings reveal:the centrality of engagement levels and projects in shaping competency; a distributed nature of competence between user and objects; the thoroughly performative nature of competence in both the supermarket and the kitchen.


Elizabeth Parsons and Benedetta Cappellini (2013) ,"Competent Cooking? Applying Practice Theory in the Kitchen", in E - European Advances in Consumer Research Volume 10, eds. Gert Cornelissen, Elena Reutskaja, and Ana Valenzuela, Duluth, MN : Association for Consumer Research, Pages: 16-18.


Elizabeth Parsons, University of Liverpool
Benedetta Cappellini, Royal Holloway, University of London


E - European Advances in Consumer Research Volume 10 | 2013

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