Culinary memories, perceived barriers, and motivations for home cooking among younger and older adults in Spain: a qualitative cross-sectional study.

Abstract

Home cooking is a key determinant of health and cultural transmission. In Mediterranean countries like Spain, contemporary social changes are among the factors that may have contributed to shifts in traditional dietary patterns, with young adults potentially more exposed to a dietary transition. This study comparatively explores culinary perceptions, childhood memories, perceived barriers, and daily motivations related to home cooking among young and older adults in Spain. A qualitative, cross-sectional design based on content analysis was conducted across Spain using an online survey administered between November 2025 and January 2026 and reported in accordance with the COnsolidated criteria for REporting Qualitative research tool. To capture intergenerational shifts, two age-based subsamples were extracted from a single overall sample and compared using an extreme case comparison strategy: Young Adults (< 30 years old) and Older Adults (> 59 years old). From the overall sample of 169 respondents, 78 participants belonging to the two extreme age cohorts were analyzed. Among these, the younger cohort (n = 26) experiences culinary habits through the lens of recent independent living, showing a proactive search for less processed foods and a technical modernization of cooking via time-saving appliances (e.g., air fryers) to overcome time constraints. Conversely, the older cohort's (n = 52) practices are rooted in traditional slow cooking. While retirement provides them with abundant time, physical fatigue and loneliness act as barriers. Both generations converge in their emotional attachment to traditional Spanish spoon dishes ("platos de cuchara") and view socialization as the primary catalyst for cooking. Participants' accounts suggest that traditional cooking practices are perceived as a cultural and potential public health resource. Exploring the intergenerational transmission of these practices may contribute to the knowledge base on how healthier and more sustainable food-related behaviors could be fostered, though these findings should be interpreted as hypothesis-generating rather than as direct evidence for policy.