This thesis concerns the experiences of those who follow special diets, in particular in the context of their choices of food at cultural events. The purpose of this study is to find out whether they experience being negatively marked by their respective community as a result of their choices of food and if so, what type of social and cultural experiences does this stigmatisation evoke in them. A further objective of this thesis is to provide concrete guidelines for the organisers of cultural events, as how to take those people, who follow special diets, into consideration when arranging the catering services at these events.

This study was carried out using qualitative methods and it is based on the semi-structured theme interviews of individuals who follow two different kinds of special diets; a semi-vegetarian diet, and a gluten-free diet for coeliac disease. The research material was analysed through the themes and typologisations which arose from the conducted interviews.

This study proved that those who follow special diets may experience being marked negatively because of their choices of food when having meals at cultural events. The catering services at these cultural events are organised according to the prevailing food culture. Those, who follow a special diet, represent an ‘exception’ from the prevailing norm of the food culture. When one’s choices of food makes the ‘abnormity’ evident to the audience, those who follow special diets become a target of negative attention from the others. In this case, the persons in question may experience being negatively marked; in other words, he or she may feel stigmatised. The worry of being stigmatised causes social tension and wariness in situations which concern the choice of food at the cultural events. It also diminishes the experiential value and experience of the social communality in the context of food and eating together.

In order to avoid being stigmatised, those who follow a special diet aim to apply various means of coping with the stigmatisation, such as covering up the ‘abnormality’; in other words, concealing the fact that they follow a special diet. The meaning of this action is to remain ‘normal’ in the eyes of the community in question, as well as the protection of oneself against the possible negative reactions of others.

Therefore, it is advisable to strive for equality when organising food services at cultural events. The organisers of these kinds of events and parties providing the catering services must have information on the various special diets and their related requirements. In order to create a community-related and experiential entity which serves its entire audience, the planning and implementation of catering services should be accomplished as a collaboration between the event organisers and food service providers.