This paper deals with the connection between food and burial habits during the late Iron Age in present-day Sweden. The archaeological material used in the study consists of 16 potsherds from a burial site at Alsike hage, Alsike parish, in the province of Uppland in east-central Sweden. On these potsherds have been conducted FTIR- and GCMS-analyses, in order to see what types of food have been deposited in the burials. Furthermore, the result of the GCMS-analyses has been compared to contemporary material from both burial sites and settlement sites, in order to establish whether differences between the compared materials exist. The analyses show that there are differences between the material from burial sites compared with the material from settlement sites, but not any particular differences between the material from different burial sites. Among these differences we can see that the settlement sites show: a higher amount of total lipid content, a higher amount of vessels which contained lipids indicating that food was heated in them, a higher amount of vessels which contained lipids from crop products as the only content, and a higher amount of vessels which contained lipids from ruminant animals. The interpretation of these results is also discussed in the paper. Furthermore, the results of the FTIR-analyses also shows a good correlation with the results from the GCMS-analyses, it seems that the organic “foodcrusts” analysed with FTIR indeed stem from the same meal indicated by the GCMS-analyses.

Syftet med denna intervjustudie var att undersöka hur ett antal nyckelaktörer inom turismnäringen såg på matens roll och hur de arbetade med matupplevelser i praktiken. Insamling av data genomfördes genom semi-strukturerade intervjuer som transkriberades och analyserades utifrån en mall för kvalitativ bearbetning av text. De aktörer som fungerade som informanter för undersökningen arbetade samtliga med matturism på nationell, regional eller lokal nivå.  De aktörer som deltog i studien var Landsbygdsdepartementet, Visit Sweden, Regional Matkultur Småland, Smaka på Skåne, Kristianstad Kommun och Idala Gård. Undersökningens resultat visade att samtliga aktörer ansåg att maten hade en given roll inom turismnäringen.  Informanterna betonade vikten av att producenter ser matens potential till att bli en matupplevelse och synliggör den för turister. Ett skäl till att detta inte alltid görs kunde bero på den bild svenskar har av svensk mat och svensk matkultur menade informanterna.  De förespråkade en stolthet över svensk mat och mattradition. I undersökningen framkom även att matupplevelser fått en alltmer självklar plats inom turismnäringen, både som en huvudanledning till, eller som en betydande del av resan.  Informanterna framhöll att fördelen med matupplevelser jämfört med andra upplevelser var att matupplevelsen aktiverar samtliga sinnen och därmed bidrar till en total turismupplevelse. / The purpose of this qualitative study was to examine how key stakeholders see food as a part of the tourist industry and how they work with food experiences in practice. Data collection was collected by semi-structured interviews which were transcribed and analyzed within the model of processing a qualitative text. The stakeholders which participated were Landsbygdsdepartementet, Visit Sweden, Regional Matkultur Småland, Smaka på Skåne, Kristianstad Kommun and Idala gård. The interviewed stakeholders are working with food tourism at national, regional and local level. The results showed that all the participants thought food had a specific role within the tourist industry. In this study, it became clear that the respondents emphasized the importance for producers to see the potential food have to become a food experience and at the same time to make it more visible for tourists. A reason for this would be the view of Swedish food culture that the respondents think Swedish people have. It is important to see the unique assets which are available and to be proud of the culture.  It also shows that food experiences have a more obvious role in tourist industry, both as the main reason or as part of the travel. The advantage of the food experiences in relation to other experiences is the use of all the senses, thus providing a total tourism experience.

Inledning I Sverige har matkulturen länge vilat på en tradition som kretsat kring kött då det ansetts som den viktigaste delen av en måltid. Samtidigt har populationen av unga som väljer bort kött ökat de senaste åren. Men när valet görs när en ung människa fortfarande bor hemma påverkas inte bara denne själv utan hela familjen, och i synnerhet föräldrarna. Syfte Att undersöka hur en tonårings vegetariska kostval påverkade familjens måltidsprocess och hur föräldrarna upplevde de eventuella förändringar som uppstod. Bakgrund Den forskningsbakgrund som använts för studien var matkultur och kommunikation, livsmedel sam nutrition och hälsa - varför äter vi som vi gör, vad innebär måltidsprocessen och hur påverkar valen vårt välbefinnande? Material och metod Semistrukturerade grupp- och telefonintervjuer med föräldrar och tonåringar med kvalitativ innehållsanalys efter Graneheim och Lundman. Resultat Föräldrarna uttryckte samma initiala oro för deras barns näringsintag och deras egen okunskap kring att laga vegetarisk mat. De tog samtidigt ansvar och såg till att hjälpa barnen lösa det genom att själva ta reda på mer. Även om familjerna tidigare haft liknande måltidsmönster var det skillnad på hur omfattande omställningen blev. De upplevde att tonåringarna engagerat sig mer och blivit bättre på att laga sin egen mat. Slutsats Med bakgrund i aktuell forskning visar denna studie på tendenser att en omfattande ändring av kostval kan påverka flera faktorer i en familjs måltidsprocess, men att mer forskning behövs på ämnet för att förstå detta närmare. / Introduction Sweden has a strong tradition regarding meat, as it has been the most important part of a meal. At the same time, the population of young people choosing to remove meat from their diet has increased in later years. But, when a young person that still lives with their family makes this choice, it not only affects their own life but also the whole family, especially the parents. Purpose To analyze how a teenager’s vegetarian food choice affected the family meal process and how the parents experienced the possible changes. Background The research background used for the study was food culture and communication, foods, as well as nutrition and health - why do we eat as we do, what is included in the meal process, and how do our choices affect our wellbeing? Material and method Semi-structured interviews in group and by phone with qualitative content analysis according to Graneheim and Lundman. Results The parents expressed the same initial concern for their children's nutrition and their own ignorance when it comes to vegetarian food. At the same time, they felt their responsibility and made sure to help the children solve it by finding out more for themselves. Although the families previously had similar meal patterns, there was a difference regarding how extensive the changes were. The parents experienced that their teenagers became more involved and better at cooking. Conclusion Based on current research, this study shows that extensive change in diet choices can affect several factors in the family meal process, but also that more research on the subject must be done to get better understanding.

Alla sinnen kan påverka vår matupplevelse och även hur vi upplever smak, men ett sinne som ofta glöms bort är hörseln. Olika ljud i omgivningen, men även matljuden i sig, har möjlighet att påverka hur vi upplever det vi äter. Hur vi upplever de olika matljuden kan ha en evolutionär bakgrund då krispiga ljud kan tala om för oss att maten är färsk eller innehåller mycket fett eller näringsämnen medan skrapande ljud och ljud av olika vätskor, såsom snörvlande påminner om sjukdom eller fara. På sistone har även fenomen som ASMR och streamande av ätande så kallat mukbang blivit populariserat där matljud lockar tittare. De ljud som är populära inom dessa genrer är dock ljud som kan bli triggande för personer med misofoni.     En enkätstudie utfördes med 100 deltagande respondenter varav 34 hade misofoni, 32 angav att de hade en nedsatt tolerans för olika ljud, 7 som inte visste (om de hade någon ljudöverkänslighet) och 27 som inte hade någon ljudöverkänslighet. Enkäten innefattade olika ljudklipp med matljud och ljud vid matbordet som respondenterna fick lyssna på samt fick olika frågor om hur de upplevde ljuden, ifall ljuden kunde påverka deras aptit, hur ljudkänsliga de är (via den så kallade noise sensitivity scale) samt vilka reaktioner som triggande ljud utlöser för personerna. I denna studie ställs frågan hur de olika grupperna skiljer sig åt gällande dessa frågor samt hur ljud upplevs och varför, samt om misofoni påverkar aptiten. Huruvida misofoni borde betraktas som en egen diagnos kommer att diskuteras.    Denna studie visar att personer med misofoni upplever matljud som signifikant värre än de utan någon ljudöverkänslighet. Ljudet av ett äpple som äts upplevs exempelvis som värre än ljudet av en gaffel skrapande mot en tallrik för personer med misofoni medan personer utan ljudöverkänslighet upplever skrapljudet som allra värst. Personer utan ljudöverkänslighet upplever ljudklippen i enkäten som betydligt mer aptithöjande än personer med misofoni. Studien visar även att personer med misofoni reagerar betydligt starkare på olika ljud i jämförelse med personer som svarat att de upplever att de har en nedsatt tolerans för olika ljud. / All our senses can affect our dining experience and how we perceive flavour. One of the senses that is often forgotten in the context of eating is our hearing. Different sounds in the environment, and even the sound of food itself, can affect the way we perceive our meal. How we experience the different sounds of food has an evolutionary background. Crispy sounds can tell us when something is fresh, has a high fat or nutrition content, while various liquid sounds such as snivelling or scraping noises remind us of sickness and danger. Recently phenomena such as ASMR and mukbang, online streaming of someone eating, has become popularized where food sounds attract many viewers. However the sounds that are popular within these genres are the sounds that can be triggering for people with misophonia.     Out of the 100 people surveyed 34 respondents reported that they had misophonia, 32 experienced increased noise sensitivity, 7 didn't know (if they had any increased noise sensitivity), and 27 were not noise sensitive. The survey consisted of different audio clips with food sounds and other sounds from the dinner table, as well as questions about how the respondents experienced the sounds, if the sounds affected their appetite, if they are sensitive to noise (according to the noise sensitivity scale) and what reactions occurred because of the triggering sounds. This study asks the question of how the different groups’ answers differentiate throughout these questions, how sound is perceived and why, and if misophonia has an effect on appetite. If misophonia should be considered as a separate diagnosis will be discussed.    This study shows that people with misophonia perceive sound of food as significantly worse than the people without noise sensitivity. For example, the sound of an apple being eaten is perceived as worse than the sound of a fork scraping against a plate for people with misophonia while people without noise sensitivity rate the scraping sound as the worst. People without sound sensitivity experience the audio clips as significantly more appetite enhancing than people with misophonia. This study also shows that people with misophonia respond significantly stronger to various sounds compared to the people with increased noise sensitivity.

This master thesis is an ethnological study focusing members of a young, urban Jewishdiaspora in Sweden. The study's aim is to problematize and describe the relation between theJewish minority that is regarded as religious, and the secular normative majority societyregarded as non-religious. The study explores questions regarding social positioning,belonging and memory and how Jewish traditions are practiced in contemporary Sweden. Themethodological approaches are interviews and participation observations with a specific focuson food; its symbolic value and how food can materialize identities and communicatememories. The empirical data comprises 24 interviews in total, of which 11 interviews havebeen chosen and thus constitute the material on which the study's analysis is made upon. Theanalysis is mainly based upon the theoretical perspective of phenomenology focusinganalytical concepts as materiality, positionality, (conditional) belonging, minority/majorityand diasporic processes. By being regarded as "well integrated" and at the same time beingdesignated as one of Sweden's national minorities, the Jewish group is given contradictorypositionalities, which is examined in this study. The study also shows that memory and aconnection to the past (both personal and general Jewish history) are of great importance tothese informants when expressing their identities, and that this connection often materializesthrough food. By highlighting the informants' experiences of keeping kosher, it becamevisible that Jewish way of life challenges the normative (imagined) secularity in Sweden.