Cooking, Creativity, and Well‐Being: An Integration of Quantitative and Qualitative Methods. (15th June 2020)

• Record Type: Journal Article
• Authors: Mosko, Jonathan E.; Delach, Madilynn J.
• Is Part Of: Journal of creative behavior. Volume 55:Number 2(2021)
• Page Start: 348
• Page End: 361
• Publication Date: 2020-06-15
• Subjects: behavior -- creativity -- research -- cooking -- well‐being; Creative ability -- Periodicals; Creativeness -- Abstracts; Creativeness -- Periodicals; Education -- Abstracts; Education -- Periodicals; Créativité -- Périodiques; 153.35
• DOI: 10.1002/jocb.459
• Languages: English
• ISSNs: 0022-0175

Abstract

Abstract: This study seeks to uncover the benefits of participating in the act of cooking. The study was conducted in two phases at a mid‐sized private university on the East Coast: First was a phenomenological inquiry ( n = 8), followed by a survey ( n = 420). Measures included the Ryff scales of psychological well‐being and a survey of cooking attitudes and behaviors. Four distinct qualitative themes were identified in the first phase: cooking as a means of expressing creativity, positive attitudes about cooking, cooking as a valuable social opportunity, and cooking providing mood improvement. Cooking as a creative outlet was a key theme. We found small but significant correlations between frequency of cooking and the Ryff subscales of Environmental Mastery ( r = .14, p < .003), Positive Relationships with Others ( r = .11, p < .023), and Self‐Acceptance ( r = .11, p < .020). A Chi‐squared 2x1 analysis indicates that survey participants have a significant preference for cooking for themselves and others as opposed to only cooking for themselves. Results suggest that cooking as a creative intervention may contribute to the improvement of mood, social connections, and personal acceptance, and that cooking as a creative act may be relevant to individual well‐being.