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Journal article

On the rise of shocking food

Abstract:

Some dishes are shocking because of what they contain, such as Korean dog stew to many Western diners, or horsemeat to the British. Others are shocking merely because of what they look like, or resemble: The growing popularity of animate dishes in parts of Asia, for example, or the much-publicized Michelin-starred Hong Kong chef Alvin Leung's ‘Sex on the beach’ dessert, fall into the latter category. There is a growing trend amongst contemporary chefs to develop dishes that their diners wi...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.ijgfs.2022.100615

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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Oxford college:
Somerville College
Role:
Author
ORCID:
0000-0003-2111-072X
Publisher:
Elsevier
Journal:
International Journal of Gastronomy and Food Science More from this journal
Volume:
30
Article number:
100615
Publication date:
2022-10-27
Acceptance date:
2022-10-19
DOI:
EISSN:
1878-4518
ISSN:
1878-450X
Language:
English
Keywords:
Pubs id:
1300119
Local pid:
pubs:1300119
Deposit date:
2022-12-01

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