The goal of this thesis is to discuss how unusual delicacies are conceptualized in the perspective of sociocultural anthropology - specifically, in the context of anthropology of food. Unusual delicacies are to be understood as non-traditional, unique, but at the same time, shocking or perceived as "bizarre" meals. The complex description of the individual's experience during the consumption of unusual delicacies will help to analyze what is the overall perception of the experience, its pervasion into self-presentation, as well as what are the main motivations for it. Further, it is discussed what role the unusual delicacies play in the context of exploring foreign countries and whether they possess any cultural and symbolic meaning.

The incorporation of consumption-oriented activities into rural space can be observed in the appearance of newly valued rural amenities and the increasing frequency and popularity of culinary tourism destination marketing. In exploring the relationships between local food and culinary tourism, this research sought to better understand the impact of culinary tourism on the production and consumption of local food in Prince Edward County, ON. Interviews revealed that opportunities presented by culinary tourism are a prime motivation for restaurants to engage in the local food system, and that local food producers are less tied to their restaurant linkages than to alternative marketing channels owing to high levels of product substitutability and the opportunity costs associated with direct exchange. Additionally, it was observed that culinary tourism both inherently and paradoxically contributes to expansion of local food systems beyond regional boundaries, giving rise to a discussion on the positioning of local food as an alternative or complementary component to the globalized food system.

Tourism is one of the largest sectors in the world, contributing to one in ten jobs globally and 10% of the global GDP. However, the climate is facing many challenges and the tourism sector must become more sustainable. Food and drink consumption is playing a more important role in tourism, and particularly food is recognised as one of the biggest polluters due to the way it is produced, the miles it is transported and the waste it generates. Consumers are therefore increasingly requesting food and drink produced locally and in season. For the same reason, restaurants are serving locally produced food, beverages are produced around the corner and destinations are using local food and drink in their marketing as part of their offers. Everybody must eat during their holiday and research shows that tourists are increasingly interested in culinary experiences and prepared to pay more for local food. Through eight qualitative interviews with respondents from five tourist destinations in the UK, with specific food and/or drink offerings, as well as research done on their specific websites, an understanding of what role local food plays in the marketing of tourist destinations in the UK was obtained. The case studies were conducted across the following UK destinations: Bristol, Cornwall, Cumbria, Kent, and Scotland. The present research suggests that local food and drink is an important part of the overall package offer as well as a crucial element in the collaboration between different stakeholders. However, there is no official definition of what local food and drink is, and the reputation of British food is still challenging, and although one could argue it is no longer deserved, it is proving an issue when promoting the UK as a food destination. Though not explicitly stated, storytelling appears to be an important factor for all respondents in marketing their tourism offers.