Peculiar gastronomy: Why do we eat scary food?

Scary food: Commodifying culinary heritage as meal adventures in tourism Szilvia Gyimóthy1 and Reidar Johan Mykletun2 1Department of Service Management, Lund University/Campus Helsingborg, Box 882, 25108 Helsingborg, Sweden, szilvia.gyimothy@msm.lu.se 2Department of Service Management, Lund University/Campus Helsingborg, Box 882, 25108 Helsingborg, Sweden Abstract This article portrays the changing status and use of a traditional Norwegian meal, … Continue reading

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