Abstract
This chapter focuses on the intersections between culinary tourism and
adventure tourism. Based on sociocultural and sensory perspectives, it discusses the drivers of food adventure trends on the global tourism market and
presents a contemporary commercial concept targeting adventurous food
tourists, the Disgusting Food Museum in Malmö, Sweden. The chapter concludes with addressing the controversial ethical aspects of commodifying
‘other’ food cultures as an adventure in international tourism.
adventure tourism. Based on sociocultural and sensory perspectives, it discusses the drivers of food adventure trends on the global tourism market and
presents a contemporary commercial concept targeting adventurous food
tourists, the Disgusting Food Museum in Malmö, Sweden. The chapter concludes with addressing the controversial ethical aspects of commodifying
‘other’ food cultures as an adventure in international tourism.
| Original language | English |
|---|---|
| Title of host publication | The Food Tourist |
| Editors | Francesc Fusté-Forné, Erik Wolf |
| Number of pages | 10 |
| Place of Publication | Leeds |
| Publisher | Emerald Group Publishing |
| Publication date | 2025 |
| Pages | 111-120 |
| Chapter | 10 |
| ISBN (Print) | 9781835490860 |
| ISBN (Electronic) | 9781835490877, 9781835490853 |
| DOIs | |
| Publication status | Published - 2025 |
| Series | The Tourist Experience |
|---|
Keywords
- Food adventure
- Neophilia
- Thrill
- Taboo
- Trophy
- Disgust