Eudaimonia in Sourdough: Understanding Well-Being in the Sensory Experiences of Artisanal Activities

Abstract

The well-being effects of artisanal food production activities remain understudied despite growing interest in the relation between well-being and food. A study was therefore designed to investigate the impact of taking part in a sourdough bread-making workshop on mood status, the hypothesis being that the rich multisensory stimulation involved might contribute positively to enhancing participants’ emotional states. A total of three sourdough making workshops (N = 52 participants) were conducted in Berlin, each lasting 2–2.5 h. The participants mixed ingredients, kneaded and shaped the dough, and tasted freshly-baked bread samples. Mood assessments were collected at four time points during the course of each workshop. The results demonstrated significant improvements in several self-reported mood states measures, including increased relaxation, reduced stress and nervousness, and an enhanced feeling of being connected to nature. The multisensory experiences of the sourdough making process, particularly the olfactory, auditory, and visual aspects, were identified as key contributors to these effects. More specifically, the aroma from sourdough ingredients, the sound of mixing, and the sight of sourdough slices were found to be especially effective in inducing positive emotional states. The results of this study therefore contribute new empirical evidence supporting the potential of artisanal bread making as a eudaimonic activity, offering insights into the relationship between sensory-rich food preparation and psychological well-being. These findings have implications for understanding the therapeutic potential of culinary activities in promoting positive mental health outcomes.