Material culture in welfare societies is largely shaped by the level of technological development, which has led to significant changes in gastronomy as well. With the advancement of kitchen appliances, many households can now prepare food quickly and conveniently. Do we take time to understand the deeper context? Where is knowledge transferred? In my thesis I explore the effects of digitisation and integrated kitchen technology on tradition, on our food preparation skills and our social relationships, with a special focus on the role of children in the kitchen, and the potential that lies in knowledge transfer as parents and children prepare food together. I examine how these are interrelated and what potential future implications they have.