An examination of the relationship between personality and cooking
Dotson, Carmen A.
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Much is known about food. The human race depends on food to sustain life. As such, understanding how food affects human physiology is vital to the study of human beings. For instance, we know cooking food increases the amount of energy available to humans with much less expense of energy from the human in consumption and digestion. However, a glaring gap in the literature revolves around knowledge of the people that devote a large portion of their lives to actually doing the cooking. The purpose of the current study is to determine if there are common characteristics among people who identify themselves as cooks. Participants were both cooks and non-cooks and were compared on the Enjoyment of Cooking Scale, the Big Five personality traits: Extraversion and Openness to experience as well as Creativity, and Interpersonal Generosity. This study revealed a significant difference between cooks and non-cooks on all measures except Creativity.