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Beyond the renaissance of the traditional Voss sheep's-head meal: Tradition, culinary art, scariness and entrepreneurship

Mykletun, Reidar J. and Gyimothy, Szilvia LU (2010) In Tourism Management 31(3). p.434-446
Abstract
Attempts have been made to make traditional local foods a part of the tourists' experiences, but few have caught great interest among the tourist and leisure consumers. An exception is the Norwegian traditional Sheep's-head meal. This article focuses on driving factors behind this success. Sheep's heads have been continuously available and used at private meals, albeit the status of the meals has changed from everyday food to party food, and a festival and commercial meals with unique ceremonies have developed. Participation in these may give a sense of symbolic proximity to traditions and historical "roots". The culinary qualities of the product are important especially for the experienced sheep's-head meal participants. The scariness of... (More)
Attempts have been made to make traditional local foods a part of the tourists' experiences, but few have caught great interest among the tourist and leisure consumers. An exception is the Norwegian traditional Sheep's-head meal. This article focuses on driving factors behind this success. Sheep's heads have been continuously available and used at private meals, albeit the status of the meals has changed from everyday food to party food, and a festival and commercial meals with unique ceremonies have developed. Participation in these may give a sense of symbolic proximity to traditions and historical "roots". The culinary qualities of the product are important especially for the experienced sheep's-head meal participants. The scariness of the product itself and the measures taken to make the meal an enjoyable adventures trigger the feelings of courage, mastery and inclusion in the "in-group" of sheep's-head eaters. Most important for the success were the individual entrepreneurships and entrepreneurial networks which were the number one drivers behind the rejuvenation of these unique meal experiences. This case illustrates the significance of the individual and network entrepreneurial processes in the branding and development of tourism destinations. (C) 2009 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Entrepreneurship, Sheep's-head meal, Food adventure, Scary food, Food tourism, Traditional food, Voss, Norway
in
Tourism Management
volume
31
issue
3
pages
434 - 446
publisher
Pergamon
external identifiers
  • wos:000274592000016
  • scopus:73449131539
ISSN
0261-5177
DOI
10.1016/j.tourman.2009.04.002
language
English
LU publication?
yes
id
c67702cf-0f34-43d4-b92a-891220434b76 (old id 1568442)
date added to LUP
2010-03-23 12:49:43
date last changed
2018-05-29 09:58:19
@article{c67702cf-0f34-43d4-b92a-891220434b76,
  abstract     = {Attempts have been made to make traditional local foods a part of the tourists' experiences, but few have caught great interest among the tourist and leisure consumers. An exception is the Norwegian traditional Sheep's-head meal. This article focuses on driving factors behind this success. Sheep's heads have been continuously available and used at private meals, albeit the status of the meals has changed from everyday food to party food, and a festival and commercial meals with unique ceremonies have developed. Participation in these may give a sense of symbolic proximity to traditions and historical "roots". The culinary qualities of the product are important especially for the experienced sheep's-head meal participants. The scariness of the product itself and the measures taken to make the meal an enjoyable adventures trigger the feelings of courage, mastery and inclusion in the "in-group" of sheep's-head eaters. Most important for the success were the individual entrepreneurships and entrepreneurial networks which were the number one drivers behind the rejuvenation of these unique meal experiences. This case illustrates the significance of the individual and network entrepreneurial processes in the branding and development of tourism destinations. (C) 2009 Elsevier Ltd. All rights reserved.},
  author       = {Mykletun, Reidar J. and Gyimothy, Szilvia},
  issn         = {0261-5177},
  keyword      = {Entrepreneurship,Sheep's-head meal,Food adventure,Scary food,Food tourism,Traditional food,Voss,Norway},
  language     = {eng},
  number       = {3},
  pages        = {434--446},
  publisher    = {Pergamon},
  series       = {Tourism Management},
  title        = {Beyond the renaissance of the traditional Voss sheep's-head meal: Tradition, culinary art, scariness and entrepreneurship},
  url          = {http://dx.doi.org/10.1016/j.tourman.2009.04.002},
  volume       = {31},
  year         = {2010},
}