Browsing by Subject "Mökki"

The aim of this study is to analyze how facilities and the role of time affect practises in coo-king and dining in the second home. The theoretical framework of this study is based on pre-vious studies of second home living and eating practices. It seems that the busy lifestyle causes reduction of time spent in cooking and eating together. On the other hand, previous studies also show that the second home living acts as a counterweight for busy citylife. The studies related to eating practices are mostly focused on everyday life while ingnoring the in-habitants of second homes. This study takes part to the discussion about second home living, cooking and dining by studying cooking and eating practises. In the previous studies this sub-ject has not been studied from this point of view. The study was executed by utilizing qualitative methods. A thematic interview was used for research material collection. The research material consists of twelve interviews of indivi-duals that spend regularly time in their second homes. The research material was analyzed in a material-based content analysis. The research results show that the more free opportunities to use time are a remarkable fac-tor in cooking and dining in the second home. The results also refer that there was time for cooking in the second home and the food was always prepared from ingredients if it was possible. Because of the conditions in the second home and to save time various methods are utilized to make cooking easier. The results show that there is a strive to dine together and without hurry in the second home. The results also tell of the meanings of cooking and dining in the second home. As a conclusion it can be said that the greater availability of time has a remarkable effect on cooking and dining practises in the second home. The results of this study can be used as guidelines for further studies on eating practices and their impor-tance in second home living.