Abstract
PurposeThis article seeks to analyse rituals of humour and joking practices among two groups of meatpacking workers, to better understand the organic dynamics of workplace fun.Design/methodology/approachThis is an ethnographic study of two groups of meatpacking workers within a Swedish food preparation company. Data were collected using multiple methods including observations, field notes, and individual and group interviews.FindingsThis study uncovers ample evidence of joking practices among the workers studied. These are presented on a continuum of pure to applied humour in five types: jokes, physical joking practices, clowning, nicknaming and satire.Originality/valueThis article gives a rich description and analysis of organic workplace humour in a contemporary food production setting and offers a typology of joking practices.
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