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The Shishigatani kabocha, an heirloom squash variety cultivated in Japan's Kyoto Prefecture, epitomizes the celebrated un-delicious. Farmers, retailers, local officials, and consumers describe this heirloom variety as difficult to prepare and "not delicious." Yet the squash is valued: Kyoto City...

St. Maurice, G. de
Routledge, Abingdon, UK
Food, Culture and Society: An International Journal of Multidisciplinary Research, 2017, 20, 2, pp 281-301