Objective:

Understand the habits of gastronomic consumption of a population group little explored from its sense, but increasingly exploited as a consumption target, DINK couples (double income no kids).

Methodology:

Ethnographic interviews are conducted with 12 couples under qualitative approach, seeking to identify the dynamics that are created inside the home and when eating out to restaurants or other settings, according to the culinary system of Culture Ministry. The sample was between 25 and 45 years old, without children, with approved studies and work-related degrees.

Results:

Most of its food provide responds to supply breakfast and dinner mainly, which results in these two meals that they use to cook.

Limitations:

Some people report periodically visiting their parents' house for eating, placing them in a condition of non-obligation to develop culinary skills.

Conclusions:

The relationship they establish with the kitchen is mediated by practicality, maximum optimization of time and the consumption of fresh food in a few quantities; these circumstances take them away from the preparations of traditional cuisine that demand effort and dedication, inevitably heading towards easy-to-prepare meals.

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