Humanising Phenomenological analysis: using focus groups, food, and drink to collect data for Descriptive and Interpretative Phenomenological Analysis (IPA)

Aim To explore the use of focus groups, specifically those involving a meal, as a method for phenomenological data collection. Method Six focus groups were conducted, in order to examine participants’ perceptions of the authenticity of food. The data were analysed using Descriptive, and Interpretative Phenomenological Analysis (IPA). This is somewhat controversial as many commentators maintain that focus groups cannot be used to collect phenomenological data, however, Smith (2004, p. 50) maintains that: “While cautious about the use of focus groups for IPA this is another area ripe for exploration.” Therefore it is a legitimate thing to try. At the same time, the Dialogical approach to phenomenology is based on cyclical interaction between researchers, literature and data where understanding is developed through discussion and reflection, amongst the researchers. Why not include some discussion and reflection, amongst the participants, and in a study looking at food, why not at a meal? What could be more human? Findings The focus groups produced data that lead to the construction of a rich phenomenological account. Analysis of the group dynamics, after Jacques Derrida, indicated a very constructive, supportive, but also refining environment. Conclusion The use of focus groups is an interesting and useful method of collecting data for phenomenological analysis and should be investigated further, along with the philosophical arguments for such an approach. Smith, J. A., 2004. Reflecting on the development of interpretative phenomenological analysis and its contribution to qualitative research in psychology. Qualitative Research in Psychology; 1, 39-54

Experiences of local food supply in Dorset UK: an autoethnographic reflection. Abstract

Experiences of local food supply in Dorset UK: an autoethnographic reflection. Dr Sean Beer, Department of Tourism and Hospitality, Faculty of Management, Bournemouth University UK For the last 25 years I have lived in the county of Dorset in the south of England. During this time I have been extensively involved in the local food movement. This involvement has primarily taken four forms. Firstly I was a board member of Dorset Food Links, which was a charity established to promote the consumption of local food. The organisation helped set up 11 farmers markets and also funded/organized other local food events. My second area of activity focused on running cookery demonstrations. These were designed to encourage the public to think about local food in terms of food and culture, sustainability and as a vehicle for developing their cooking skills. Thirdly I helped establish the Dorset food Hall at the Dorset County Show. This is the leading rural event in the county attracting more than 50,000 visitors over a weekend in early September. Fourthly I have viewed this work as an academic, albeit a highly engaged academic. Thus my academic involvement can be considered to be from an interpretivist constructionist viewpoint and at times one of advocacy and participation. 25 years would seem to be a good point in which to pause and reflect on what has happened with regard to local food consumption over a significant period of time. I think that interest in an awareness of local food has increased during this time. Some of this is as a result of local activities and some is as a result of the popularization of local food with in the media. In particular television food programs are very popular in the UK and one ‘franchise’, River Cottage featuring Hugh Fearnley-Whittingstall, was specifically based in Dorset. During this period, however, whilst interest and awareness might have risen, I doubt very much whether consumption of local food has increased in any significant way. Farmers markets are a particularly British middle-class affectation and make only a limited contribution to food supply. The numbers of butchers and fishmongers has declined. Farm shops are limited and other potential supply routes for local produce to consumers, directly and through the hospitality and tourism industries, have waned. Small, but significant, amounts of public money have been spent on projects promoting local food and, although the brochures contain many interesting pictures, their impact has been limited. There are of course some great success stories. Often these are initiated by the private sector and it seems that core economic sustainability is central to the ongoing success of such ventures. One very successful initiative, which did have public sector pump priming, is the Local Food Links School Meals service. This provides school meals based on local produce to 35 schools in Dorset. If you are a chef, looking to food local produce to your diners, you are obliged to develop multiple supply chains of your own to create a truly local food experience. In this paper I will be reflecting on these developments and looking to the future using the methodological approach of autoethnography

Dining alone: Improving the experience of solo restaurant goers

Purpose Solo travel for leisure and business is increasing. It is therefore timely to conduct research into the experiences of solo tourists. This paper explores one aspect of the solo tourist experience that can be challenging, that of dining alone. This topic has received little attention in the tourism or hospitality literature. Design/methodology/approach A qualitative approach was adopted, and narrative inquiry was selected as the optimum route to obtaining detailed and rich accounts of the experiences of solo diners. 27 in-depth interviews were conducted with solo tourists with varying sociodemographic characteristics. Findings This study shows that though travelling alone is prized by participants, dining alone, especially in the evening, is often discomfiting. Discomfort is caused by the perceived negative judgement of others and is mitigated by the use of various props such as books and mobile phones. Research limitations/implications A research agenda is put forward on aspects of the solo tourist/diner experience. Practical implications The paper concludes by asking what can be done to ameliorate the solo dining experience, and provides some recommendations to hospitality operators in order to support this market and improve competitiveness and profitability. The paper shows that inclusive environments can attract multiple market segments and agile restaurants can develop both solo and plural dining experiences. Originality/value This paper addresses a topic that has received limited scholarly attention as well as industry engagement despite the growth in solo travel

Perceptions of the authenticity of food: a study of residents in Dorset (UK)

In this thesis I critically explore the relationship between authenticity, the individual, society and the food consumed within that society for a group of residents in Dorset in the United Kingdom. . The authenticity of food impacts on our understandings of the economic, social, political and environmental contexts of food and is worthy of research. As such I focused on my participants’ perceptions of the authenticity of food as something a priori; as it was perceived before other considerations, in ordered to get a primary understanding of the subject. I have positioned myself as a reflexive explorer / researcher who views the world from the position of interpretive constructionism derived from the ideas of postmodernism. I have utilized a qualitative research strategy; phenomenology and more specifically Interpretative Phenomenological Analysis (IPA). My explanation of the methodology is accompanied by a description of the philosophical underpinning to the work with specific reference to Husserl, Heidegger, Gadamer, Levinas and Derrida. Data were collected using focus groups based around a meal. When I asked my focus group participants about their perspectives on the nature of the authenticity of food, they described understandings that were vested in four key areas: Family and friends; Saucing: cooking and flavour; Sourcing: where does it come from? and; Interaction with the distinctly other (people that were not friends and family). In terms of the discussion of family and friends, much of this was to do with their experiences of growing up and their relationships with their parents and grandparents. In analysis, ideas such as time, tradition, heritage and gender came to the fore. When looking at saucing, the focus was on the process of cooking and eating, and memories of flavour and aroma. Sourcing highlighted feelings of localness and led to the development of concepts relating to connectedness to those that produce the food and connection to the food itself. There were also concerns as to the provenance of food and feelings of trust and mistrust. Finally, in looking at the distinctly other, as opposed to kith and kin, participants related experiences of trust and vulnerability, authority and independence, and inclusion and exclusion. These ideas informed a discussion on the nature of hospitality in the context of the authenticity of food. In my conclusions I describe how I found my participants’ perceptions of authentic food to be constructed in a place between them as individuals and the Other and changed over time. Perceptions of authenticity were fluid and playful. I also evaluate the work using the criteria of rigour, resonance, reflexivity and relevance, where relevance is split to look at relevance to the academic community and to broader society

Please come, sit, and share my view.

Communities in general, and rural communities in particular, punctuate their lives with events that bring people together and celebrate aspects of culture. Rural communities in the United Kingdom (UK) are no exception and there is a heavily populated calendar of rural events, celebrating touchstones such as farming, hunting and horses. Thus there are numerous agricultural shows, game fairs, and horse events such as gymkhanas and horse shows. Research with regard to events such as these has been limited. There is a feeling amongst many people in the rural community that the UK is increasingly dominated by urban, as opposed to rural, concerns and that this cultural influence is changing the nature of many rural events. This paper aims to explore and articulate some of these concerns. In order to do this an autoethnographic approach has been adopted as a method, utilizing logocentrism as an ontological lens. I grew up immersed in the culture and traditions of rural England. I was taken hunting and was attending horse and agricultural shows before I could walk. As a young man I worked on farms and helped organise and run rural events. As such I view(ed) the world from a perspective that reflects my cultural upbringing. I find it difficult living in an urban dominated ‘society’ where I consider rural events are increasingly urbanised to a point where the life, past and present, of the countryside becomes a sideshow. This commodification of rural life in the UK is something that has local and also global relevance, though there are ways that event organisers can address some of these concerns