The author deals with cooking practices and kitchen spaces of seven young people. She interprets everyday life in the kitchen through sensory perceptions, practice and space. In the first chapter, she describes them theoretically. The empirical part is composed of three parts, dealing with the senses, the body and the incongruities in the kitchen. She narrows down the engagement with the senses by focusing on memory, taste, smell and touch. Furthermore, she analyses the processuality of the cooking practice and the activity in the kitchen by emphasizing the importance of the body and explicitly dealing with kitchen tools and the practice of cutting vegetables in one's hand as a case of generational (dis)continuity in transmission of knowledge. The last part is about incongruities that were even more present and prominent in the kitchens of the author's interlocutors because of the social circumstances and changes that arose during the research (because of the Covid-19 pandemic). Moreover, she looks into the views of the respondents regarding cooking with other people, interprets cooking as a specific body of knowledge and skill, considers the dissonance in spaces more directly and concludes with describing one of the ways in which the respondents resolve some of the discrepancies.
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