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Extended Leisure Experiences (ELE) show that leisure exceeds discrete events, yet the framework remains anchored in an event-centric logic that treats ‘extensions’ as after-effects of a primary activity. The purpose of this paper is to interrogate ELE’s event-centrism through a practice-theoretical alternative grounded in Schatzki’s site ontology. I argue that, in some leisure practices, spatiotemporal dispersion is part of the practice’s internal organization: ex-situ projects, knowledge, and material arrangements can function as conditions of possibility for what occurs in situ. An illustrative case of meal practices among long-distance mountain hikers (N = 12) on Sweden’s Kungsleden trail shows how provisioning, resupply knowledge, depot logistics, and temporal routines prefigure what can be cooked, when breaks occur, and how routes are paced. Reframing these processes as elements of the practice’s activity timespace re-specifies ‘extension’ as practice-internal organization. The paper concludes with implications for theorizing leisure beyond event-centric units of analysis.

Les expériences de loisir étendues (ELE) montrent que le loisir dépasse les événements ponctuels, mais le cadre demeure ancré dans une logique centrée sur l’événement qui traite les « extensions » comme des effets secondaires d’une activité principale. L’objectif de cet article est de remettre en question le centrage sur l’événement dans le cadre des ELE en proposant une alternative fondée sur la théorie de la pratique et ancrée dans l’ontologie des sites de Schatzki. Je soutiens que, dans certaines pratiques de loisir, la dispersion spatiotemporelle fait partie de l’organisation interne de la pratique: les projets ex situ, les savoirs et les agencements matériels peuvent constituer des conditions de possibilité pour ce qui se déroule in situ. Une étude illustrative portant sur les pratiques alimentaires de randonneurs de longue distance (N = 12) sur le sentier Kungsleden, en Suède, montre comment l’approvisionnement, les connaissances en matière de ravitaillement, la logistique des dépôts et les routines temporelles préfigurent ce qui peut être cuisiné, le moment des pauses et le rythme des itinéraires. La reconceptualisation de ces processus comme des éléments du cadre spatio-temporel de l’activité redéfinit « l’extension » comme une organisation interne à la pratique. L’article se conclut par des implications pour la théorisation du loisir au-delà d’unités d’analyse centrées sur les événements.

 Since the rise of the New Nordic Cuisine, ideas relating to local, seasonal, traditional and sustainable food has permeated parts of the Swedish restaurant sector, including inspiration from past preservation and storage practices. However, there is little knowledge of how preservation and long-term storage in general is practiced within restaurants’ daily operations. The aim of the article is therefore to explore if and how preservation and storage practices in restaurants, as emphasized by the NNC movement, could be scaled up to support a transition towards a more resilient and sustainable hospitality industry. By identifying opportunities and challenges through interviews with restaurant professionals and wholesalers, it seeks to provide a nuanced understanding of the role these practices can play in enhancing food security and resilience in the Nordic gastronomy. While restaurants use preservation methods in line with their gastronomic philosophy to create specific flavors and meal experiences, there are many constraints to expand such practices further. These challenges are located within the restaurant practice, i.e. “doing restaurant”, more specifically material and social constraints vis-à-vis storage space, economy, recruitment of skilled staff, the risks associated with fermentation and the perceived relevancy of preserving and storing food for long-term use. We argue that with skilled restaurant personnel and access to food, the restaurant could become an important actor for maintaining a more resilient food system at the local scale. With the right incentives, the restaurant sector could ensure that the relevant skills are maintained if preservation once again should become a necessity.

Qualitative content analysis (QCA) is a flexible method of analysis, applicable within many epistemologies and on many kinds of data. This makes it suitable as a general introduction to qualitative methods, but students and other beginners sometimes have trouble grasping the associated concepts and ways of thinking. To facilitate their first foray into this new territory, we propose a five-step process of QCA that does not presuppose any foreknowledge of concepts such as levels of abstraction or what coding and categorizing can look like in practice. In our step-by-step guide, we also depart from some staples of QCA, such as likening codes to labels and accepting topic summaries as categories, since this may hamper rather than help beginners’ understanding of the underlying principles. After a concrete how-to section, we offer a brief comparison between QCA and reflexive thematic analysis. To further the pedagogic uses of the article, we also discuss the philosophical underpinnings of the method, focusing on how to handle potential problems of establishing common ground, utterances that contain several ideas, speech acts, and contextuality.

The notion of gastronomic experiences is often used covertly in the sense that the concept is taken for granted and is, thus, not made explicit. However, as the concept of gastronomy is, in itself, ambiguous and the philosophical ideas conceptualizing experiences are plenty, the compound of gastronomic experiences is facing the possibility of becoming meaningless. Based on empirical data and theoretical argumentation, this paper aims to elucidate how understanding the practice theoretical concepts of motive and teleology, as they relate to activity, could facilitate for positive consumer meals, understood as gastronomic experiences. Ethnographic data on mountain hikers’ meals were collected over a three-week period in the Swedish mountains and analysed by reflective thematic analysis. The results indicate that the meal, as a contextual eating event, were understood vis-à-vis the teleology of the practice carried on and motivated by temporal and material aspects pertaining to the hike.

Food and eating while travelling are important to, and an intrinsic part of, the holistictourism experience. However, in some tourism contexts, e.g., mountain hiking, groupsof tourists import their own food to the destination and thus distance themselves fromlocal food cultures. This study aimed to explore the sensemaking of mountain hikers in Arctic Sweden vis-à-vis their meal practices. Twelve hikers, engaged in medium to longdistance hiking were interviewed at different trailheads along the Kungsleden trail. Theinterviews were analyzed thematically and interpreted through a practice theoreticallens. Results showed that the eating event were negotiated through two distinctphenomena. Food consumption, as social motivated, and the physical attributesmediated by the environment. These phenomena were, when interpreted through asocial practice theoretical lens, conceived as parts of two, distinct, teleological end-projects structures within the practice. The teleological ends, pursued by the hikers,were that of energizing the body, and that of having an enjoyable experience. Howhikers’ make sense of their meals could have managerial implications for tourismdestination managers and local food entrepreneurs as it provides insight into thecontextual drivers of thus meals, thus facilitating engagement with a wider market.

Business travellers are a significant component of the hospitality industry and range from the managerial to the operational level of the firms they work for. These different positions come with different contextualised reasons for engaging in eating situations or meals when travelling. Research has begun to map out the activities related to those meals, although the sense-making and organisational aspects are still largely unexplored. Thus, this article aims to elucidate the organisation of business travellers’ meal practices. The study is theoretically framed within Schatzki’s social practice theory and semi-structured interviews were conducted with nine business travellers of different ages, working in different sectors, and at different levels within their firms. Interviews were transcribed verbatim and analysed using thematic analysis. It was found that the meals were organised around, and understood through, two themes; significant social interactions and meaningful material properties, that was related to the teleoaffective, organising, structure of the practice. The interactions described in the first theme were mainly driven by how the interactions were perceived within the group the business traveller represented, as well as interactions between the group and the restaurant staff. Moreover, business travellers could find themselves in the role of acting both as a host and a guest within the same context. In the second theme, the material properties that influenced the understanding, and thus the sensemaking of the meal were focused on the physical environment, such as the interior of the restaurant, the food and drinks, as well as the economic circumstances of eating out. As illustrated through business travellers’ meals, the study mainly contributes to our understanding of the contextuality of meals as contexts and how those are experienced as good meals.