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The purpose of this study was to explore whether consumers' confidence in cooking skills related to seafood differed across genders, and if such difference could be explained by the identity-relevance of seafood cooking for men.

Survey data was collected from a balanced sample of 515 Norwegian consumers.

The results showed that men (versus women) with high confidence in their seafood cooking skills have a lower preference for convenient seafood solutions, indicating that these men may be more reluctant to use food products that could hinder the cooking outcome being attributed to their cooking skills.

This study adds nuance to the understanding of male consumers as highly reliant on convenience products when cooking. More specifically, this study provides novel insight into how men function differently than women in relation to preparing seafood, suggesting that some men resist using convenient seafood solutions in order to express an identity as skillful in the kitchen.

This paper aims to enhance the understanding of the influence of increased food availability and social learning in kindergartens on children’s attitudes toward food. In addition, it discusses questions regarding children and their parent’s attitudes and seafood consumption at home.

The study uses a qualitative approach that includes semi-structured interviews with 24 Norwegian children aged four to six years, interviewed in pairs. They represented two public kindergartens. One group attended a seafood intervention and the other did not. The intervention comprised seafood served as lunch twice per week, in addition to various educational activities designed to increase children’s knowledge of seafood.

Children who attended the seafood intervention used more cognitive associations by describing seafood as being healthy. They also expressed more positive attitudes towards seafood compared with the other children. The findings indicate a stronger socialization effect from parents than preschool teachers.

The children proved to have limited cognitive and communicative abilities for participation in semi-structured interviews. Future studies should consider older samples and/or methods that are more adapted to their cognitive abilities. Results cannot be generalized due to the relative small sample size and the fact that the study was performed in one culture.

To promote a healthier diet, children’s care givers and school authorities should make seafood more available. Preschool teachers should be encouraged to eat meals with the children to function as positive role models.

The study addresses a currently under-researched issue concerning the influence of kindergartens on children’s food attitudes toward a specific food category.