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.

中文翻译：

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烹饪、创造力和幸福感：定量和定性方法的整合

这项研究旨在揭示参与烹饪行为的好处。该研究在东海岸的一所中等规模的私立大学分两个阶段进行：首先是现象学调查 ( n  = 8)，然后是调查 ( n  = 420)。措施包括心理健康的 Ryff 量表和对烹饪态度和行为的调查。第一阶段确定了四个不同的定性主题：烹饪作为表达创造力的一种方式，对烹饪的积极态度，烹饪作为宝贵的社交机会，以及烹饪改善情绪。烹饪作为创意的出口是一个关键主题。我们发现烹饪频率与环境掌握的 Ryff 分量表之间存在微小但显着的相关性 ( r  = .14,p  < .003)、与他人的积极关系 ( r  = .11, p  < .023) 和自我接受 ( r  = .11, p  < .020)。卡方 2x1 分析表明，调查参与者更喜欢为自己和他人做饭，而不是只为自己做饭。结果表明，将烹饪作为一种创造性干预可能有助于改善情绪、社会联系和个人接受度，而作为一种创造性行为的烹饪可能与个人幸福感有关。