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The purpose of this paper is to describe the development of – and need for – an expanded understanding of cooking (skills and knowledge) to inform research on the connection between cooking and health.

This paper describes a concept of “food agency” and contrasts it with how cooking is commonly conceived in food and nutrition literature. A food agency-based pedagogy and proposals for using it are also introduced.

Cooking is a complex process that may be crucial for making a difference in the contemporary problems of diet-related chronic diseases. There are two interlinked problems with present research on cooking. First, cooking has yet to be adequately conceptualized for the design and evaluation of effective public health and nutrition interventions. The context within which food-related decisions and actions occur has been neglected. Instead, the major focus has been on discrete mechanical tasks. In particular, recipes are relied upon despite no clear evidence that recipes move people from knowledge to action. Second, given the incomplete theorization and definition of this vital everyday practice, intervention designs tend to rely on assumptions over theory. This creates certain forms of tautological reasoning when claims are made about how behavior changes. A comprehensive theory of food agency provides a nuanced understanding of daily food practices and clarifies how to teach cooking skills that are generalizable throughout varied life contexts.

This commentary is of value to academics studying cooking-related behavior and public health practitioners implementing and evaluating cooking interventions.

The purpose of this paper is to explore a grassroot festival in rural France organized around the concept of soup. The annual fête de la soupe held in a village in Auvergne provides a small-scale example of the ways in which space, time and festivalization interact in placemaking.

Ethnographic research highlights the motivations and experiences of the organizers and volunteer-participants, as well as some of the organizational challenges.

Revealing that the profit motive and economic outcomes are not dominant, this paper shows instead that the fête constitutes a space of relation-building between place and people, between people themselves and an introspective moment over the past and future of place as “rural”. While preserving rurality symbolized and mediated by the exchange of soup as the ultimate peasant dish, the festival is also an opportunity for villagers to revitalize the rural and showcase it as a place of creativity.

The study addresses the experience of volunteers and organizers in festivals, uses qualitative methods to do so and focuses on festivals in the rural setting, filling three gaps identified by others in the literature.