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

Share Proceeding

Featured papers

See More


The Impact of Anthropomorphized Cute Brands on Consumer Preferences for Distinctive and Majority-Endorsed Products

Marina Puzakova, Lehigh University
Nevena T Koukova, Lehigh University

Read More


O2. The Streaking Star Effect: Why People Want Individual Winning Streaks to Continue More than Group Streaks

Jesse Walker, Cornell University, USA
Thomas Gilovich, Cornell University, USA

Read More


D12. Future Decisions and Temporal Contiguity Cues: When Absence of Temporal Contiguity Cues Increases Online Reviews’ Persuasiveness.

Francesco Zanibellato, Ca' Foscari University, Venice, Italy

Read More

Engage with Us

Becoming an Association for Consumer Research member is simple. Membership in ACR is relatively inexpensive, but brings significant benefits to its members.