Thirteenth International Conference on Food Studies

Abstract

Americans consumed 44% of food meals outside the home prior to the pandemic (Paulin 2020), however lockdown and shelter-in-place orders led many Americans to alter their habits, cooking and consuming more meals at home. Shifts to remote work and school, along with financial constraints and inflation have shaped food preferences, cooking, dining out and take-out. Based on 18 in-depth interviews with adults in the United States, this study investigates whether pandemic-related behaviors including food preferences; cooking and baking; and meals not prepared at home (dining out, delivery, and take-out) still persist, or whether individuals have reverted to pre-pandemic behaviors? We explore views during two points of the pandemic—Phase 1, Phase 2—and compare them to views prior to the pandemic. Results show respondents reported some changes in their food preferences. As expected, “snacks” increased however unexpectedly “produce” consumption also increased during the pandemic. Meat, fish and seafood consumption “stayed the same” compared to pre-pandemic consumption. Respondents indicated increased “cooking” and “baking” in Phase 1 of the pandemic for 94% and 50% respectively, compared to prior to the pandemic. Even in Phase 2 with the introduction of vaccines, cooking among respondents remained higher than pre-pandemic levels, though the increase in baking dropped to 28%. Results demonstrate a precipitous decline in “dining out,” accompanied by an increase in “delivery and take-out” during Phases 1 and 2 of the pandemic. Finally, the pandemic undoubtedly altered our relationship to the type of food we consume and choices regarding meal consumption in versus outside the home.