Umeå University's logo

umu.sePublications
Change search
Link to record
Permanent link

Direct link
Publications (10 of 13) Show all publications
Sundqvist, J. (2023). Gastronomic experiences: motives, activities, and teleology. International Journal of Gastronomy and Food Science, 31, Article ID 100645.
Open this publication in new window or tab >>Gastronomic experiences: motives, activities, and teleology
2023 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 31, article id 100645Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
Elsevier, 2023
National Category
Other Social Sciences
Identifiers
urn:nbn:se:umu:diva-201849 (URN)10.1016/j.ijgfs.2022.100645 (DOI)000934148300004 ()2-s2.0-85143716716 (Scopus ID)
Available from: 2022-12-21 Created: 2022-12-21 Last updated: 2023-09-05Bibliographically approved
Hult, K., Scander, H., Sundqvist, J. & Wellton, L. (Eds.). (2023). Tore Wretman symposiet: Svensk måltidsforskning i ett internationellt perspektiv. Paper presented at Tore Wretman Symposiet: Svensk måltidsforskning i ett internationellt perspektiv, Stockholm, Sverige, 1-2 november, 2022. Örebro: Örebro universitet
Open this publication in new window or tab >>Tore Wretman symposiet: Svensk måltidsforskning i ett internationellt perspektiv
2023 (Swedish)Conference proceedings (editor) (Refereed)
Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2023. p. 112
Series
Måltidskunskap, ISSN 1652-2656 ; 9
National Category
Social Sciences Interdisciplinary
Identifiers
urn:nbn:se:umu:diva-205628 (URN)9789187789809 (ISBN)9789187789816 (ISBN)
Conference
Tore Wretman Symposiet: Svensk måltidsforskning i ett internationellt perspektiv, Stockholm, Sverige, 1-2 november, 2022
Available from: 2023-03-10 Created: 2023-03-10 Last updated: 2023-03-13Bibliographically approved
Sundqvist, J. (2022). Studying hikers’ meals, informed by social practice theory, insitu in the mountains: Doing ethnographic fieldwork in less thanoptimal conditions. In: Kajsa Hult; Henrik Scander; Joachim Sundqvist; Lotte Wellton (Ed.), Tore Wretman symposiet: Svensk måltidsforskning i ett internationellt perspektiv. Paper presented at Tore Wretman Symposiet: Svensk måltidsforskning i ett internationellt perspektiv, Stockholm, Sverige, 1-2 november, 2022 (pp. 38-39). Örebro: Örebro University
Open this publication in new window or tab >>Studying hikers’ meals, informed by social practice theory, insitu in the mountains: Doing ethnographic fieldwork in less thanoptimal conditions
2022 (English)In: Tore Wretman symposiet: Svensk måltidsforskning i ett internationellt perspektiv / [ed] Kajsa Hult; Henrik Scander; Joachim Sundqvist; Lotte Wellton, Örebro: Örebro University , 2022, p. 38-39Conference paper, Oral presentation with published abstract (Refereed)
Place, publisher, year, edition, pages
Örebro: Örebro University, 2022
Series
Måltidskunskap, ISSN 1652-2656 ; 9
National Category
Social Sciences Interdisciplinary
Identifiers
urn:nbn:se:umu:diva-205630 (URN)9789187789809 (ISBN)9789187789816 (ISBN)
Conference
Tore Wretman Symposiet: Svensk måltidsforskning i ett internationellt perspektiv, Stockholm, Sverige, 1-2 november, 2022
Available from: 2023-03-10 Created: 2023-03-10 Last updated: 2023-03-13Bibliographically approved
Sundqvist, J. (2022). When you walk the trail, you start to fantasize about food, right? Teleologies and understandings of hikers’ meal practices while hiking in Arctic Sweden. Journal of Outdoor Recreation, Article ID 100592.
Open this publication in new window or tab >>When you walk the trail, you start to fantasize about food, right? Teleologies and understandings of hikers’ meal practices while hiking in Arctic Sweden
2022 (English)In: Journal of Outdoor Recreation, ISSN 2213-0780, E-ISSN 2213-0799, article id 100592Article in journal (Refereed) In press
Abstract [en]

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.

Place, publisher, year, edition, pages
Elsevier, 2022
Keywords
Backpacking, Hiking, Meal practice, Social practice theory
National Category
Other Social Sciences
Identifiers
urn:nbn:se:umu:diva-201638 (URN)10.1016/j.jort.2022.100592 (DOI)001012647800001 ()2-s2.0-85143139081 (Scopus ID)
Available from: 2022-12-13 Created: 2022-12-13 Last updated: 2023-09-05
Bengs, C. & Sundqvist, J. (2021). Det är inne att äta ute - naturmåltider på Instagram. In: Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell (Ed.), Måltiden som konstart: Gastronomisk kalender 2022 (pp. 81-102). Stockholm: Carlssons
Open this publication in new window or tab >>Det är inne att äta ute - naturmåltider på Instagram
2021 (Swedish)In: Måltiden som konstart: Gastronomisk kalender 2022 / [ed] Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Stockholm: Carlssons , 2021, p. 81-102Chapter in book (Other academic)
Place, publisher, year, edition, pages
Stockholm: Carlssons, 2021
Series
Gastronomisk kalender, ISSN 0347-2930 ; 2022
National Category
Social Sciences
Identifiers
urn:nbn:se:umu:diva-190639 (URN)9789189063990 (ISBN)
Available from: 2021-12-20 Created: 2021-12-20 Last updated: 2022-06-21Bibliographically approved
Sundqvist, J. & Bengs, C. (2021). The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals. International Journal of Gastronomy and Food Science, 24, Article ID 100327.
Open this publication in new window or tab >>The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals
2021 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 24, article id 100327Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
Elsevier, 2021
Keywords
Meal practice, Meal science, Business travel, Sociology of food, Social practice theory
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:umu:diva-173866 (URN)10.1016/j.ijgfs.2021.100327 (DOI)000657302200014 ()2-s2.0-85106349804 (Scopus ID)
Funder
The R&D Fund of the Swedish Tourism & Hospitality Industry (BFUF)
Note

Previously included in thesis in manuscript form.

Available from: 2020-08-05 Created: 2020-08-05 Last updated: 2021-09-16Bibliographically approved
Sundqvist, J. (2020). Eat, Meet, Fly, Repeat: the contextuality of business travellers’ meals. (Doctoral dissertation). Umeå: Umeå universitet
Open this publication in new window or tab >>Eat, Meet, Fly, Repeat: the contextuality of business travellers’ meals
2020 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

Meals are an important part of everyday life, both for the persons who engage in them and for the industry that makes them. For business travellers, meals are engaged in differently when they are travelling compared when they are home. Tens of millions of meals are engaged in each year by persons who are conducting business trips. Even though this group of people make up the largest group of customers for the Swedish hotels, research into their meals are virtually non-existent.

The aim of this thesis is to extend and deepen the knowledge about business travellers’ meals. This aim is approached by using both quantitative and qualitative methods, through a survey study and an interview study.

The results were then interpreted thought a practice theoretical framework. The results indicate that the meals of business travellers are contextual in nature and that their organisation is influenced by the practice bundle currently carried on by the business traveller. The meal is, furthermore, understood as part of practice-arrangement mesh, where the material arrangement conditions the facilitation of good meals. The meals of business travellers’ contain different ends than meals engaged in with friends and family, as such, a meal in which food of inadequate quality is served in an loud environment making the business traveller change behaviour could still be perceived as good due to the experiences of the business traveller’s clients.

The thesis proposes that the industry should engage more with their customers in order to accumulate knowledge of the different ends existing in their meal practice as a way of facilitating good meals. It does, furthermore, contribute to the theory on meals and eating out as it brings about a new way to conceive of good meals. It has also, as it is basic research, opened up for future inquiry into the meals of business travellers.

Place, publisher, year, edition, pages
Umeå: Umeå universitet, 2020. p. 65
Keywords
Meal science, meal practice, business travel, social practice theory
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:umu:diva-173867 (URN)978-91-7855-322-8 (ISBN)978-91-7855-323-5 (ISBN)
Public defence
2020-09-04, Triple Helix, Universitetsledningshuset, Umeå Universitet, Umeå, 13:00 (Swedish)
Opponent
Supervisors
Available from: 2020-08-17 Created: 2020-08-05 Last updated: 2020-08-11Bibliographically approved
Sundqvist, J., Walter, U. & Hörnell, A. (2020). Eat, sleep, fly, repeat: meal patterns among Swedish business travellers. Journal of Gastronomy and Tourism, 4(2), 55-66
Open this publication in new window or tab >>Eat, sleep, fly, repeat: meal patterns among Swedish business travellers
2020 (English)In: Journal of Gastronomy and Tourism, ISSN 2169-2971, E-ISSN 2169-298X, Vol. 4, no 2, p. 55-66Article in journal (Refereed) Published
Abstract [en]

Over half of the annual guests at Swedish hotels are supplied by the corporate sector. These guests are made up of individuals who travel for meetings, conferences, or presentations as a part of their job. Access to meals while travelling is essential and introduces added complexity to the business travellers’ everyday lives. These meals, and the pattern in which they are consumed, are part of the individual traveller’s personal and group identities. Therefore, the aim of this article is to study if business travellers deviate from their habitual meal patterns and if so - what changes they make. To further the understanding of this group’s meal patterns, a questionnaire was created and distributed. It was answered by 538 self-identified business travellers. These business travellers were made up of three groups – solo travellers, group travellers, and individuals who travelled both in groups as well as alone. Pearson’s chi-squared test was used to analyse differences in actions related to the meal pattern between groups. The analysis showed that changes in the meal pattern did occur in some instances. However, the majority of the business travellers adhered to their habitual meal pattern while adjusting their behaviour depending on the time of day. Managers of catering suppliers gaining insight into the meal habits of business travellers could help to ease an otherwise stressful situation by supplying meals, as a context, that fit with the business travellers’ habitual patterns and meal contexts.

Place, publisher, year, edition, pages
Cognizant Communication Corporation, 2020
Keywords
meal behaviour, meal practice, business tourism, hospitality management
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:umu:diva-165528 (URN)10.3727/216929719X15736343324841 (DOI)
Available from: 2019-11-26 Created: 2019-11-26 Last updated: 2020-08-19Bibliographically approved
Sundqvist, J., Walter, U. & Hörnell, A. (2020). Meal identity as practice: Towards an understanding of business travellers' meal practices. International Journal of Gastronomy and Food Science, 22, Article ID 100237.
Open this publication in new window or tab >>Meal identity as practice: Towards an understanding of business travellers' meal practices
2020 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22, article id 100237Article in journal (Refereed) Published
Abstract [en]

Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling of meals in an environment that is less known to the traveller could add to the complexity of everyday life. Therefore, this study is aimed to explore actions performed by business travellers at the destination of travel as part of their meal practice with the purpose of elucidating the meal habits of this group. The research is theoretically framed within the context of social identity theory and social practice theory. A questionnaire was filled out by 538 Swedish business travellers recruited by means of self-sampling; 77% of the respondents were men, and 77% were above 45 years of age. The majority of the respondents, 67%, travelled over 50 days per annum, and 59% were located in the highest income quartile. The analysis of the data generated a general overview of the actions performed in relation to the meal, while also showing differences in actions taken based on income and gender. Women were significantly more price conscious than men and to a larger extent used technical assistance to find somewhere to eat. When travelling alone they also reported eating faster than at home and bringing back food and eat at the hotel room more often than men did. Men, in contrast, exhibited an inclination towards seeking social contexts to insert themselves in during dinners when travelling alone, as to be able to eat together with other people. The, relatively, lower income group showed more price consciousness as well as used the help of technical assistance to find somewhere to eat.

Place, publisher, year, edition, pages
Elsevier, 2020
Keywords
Business Travel, Meal Science, Sociology of food, Meal habits
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:umu:diva-173865 (URN)10.1016/j.ijgfs.2020.100237 (DOI)000601297900009 ()32834884 (PubMedID)2-s2.0-85089465426 (Scopus ID)
Funder
The R&D Fund of the Swedish Tourism & Hospitality Industry (BFUF)
Available from: 2020-08-05 Created: 2020-08-05 Last updated: 2021-09-09Bibliographically approved
Sundqvist, J. (2020). Äta ute: Vad, var och hur tjänsteresenärer äter. Stockholm: Besöksnäringens forsknings- och utvecklingsfond; Umeå universitet
Open this publication in new window or tab >>Äta ute: Vad, var och hur tjänsteresenärer äter
2020 (Swedish)Report (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Stockholm: Besöksnäringens forsknings- och utvecklingsfond; Umeå universitet, 2020. p. 30
Series
BFUF Rapportserie ; 15
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:umu:diva-183162 (URN)978-91-88535-12-2 (ISBN)
Available from: 2021-05-18 Created: 2021-05-18 Last updated: 2021-05-18Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-8179-4628

Search in DiVA

Show all publications