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Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink

Abstract:

We report a study conducted at Underhill School in North London designed to assess the immediate impact of a culinary class with a chef on the students' willingness to choose and to eat unfamiliar vegetable-based food and beverage options. A total of 98 school children were randomly assigned to take part in either a 40-min sensory exploration and cooking class with chef Jozef Youssef and the Kitchen Theory team (the experimental condition) or else to take part in a creative origami class (the...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.ijgfs.2022.100515

Authors


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Role:
Author
ORCID:
0000-0002-7517-1440
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Role:
Author
ORCID:
0000-0002-0862-389X
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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Oxford college:
Somerville College
Role:
Author
ORCID:
0000-0003-2111-072X
Publisher:
Elsevier
Journal:
International Journal of Gastronomy and Food Science More from this journal
Volume:
28
Article number:
100515
Publication date:
2022-03-28
Acceptance date:
2022-03-22
DOI:
ISSN:
1878-450X
Language:
English
Keywords:
Pubs id:
1250252
Local pid:
pubs:1250252
Deposit date:
2022-04-22

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