Often we get to know each othÂer by talkÂing which foods we like. PerÂhaps even more often, we get to know each othÂer by talkÂing about which foods we hate. EnterÂtainÂing disÂagreeÂments tend to arise from such disÂcusÂsions, usuÂalÂly around traÂdiÂtionÂalÂly diviÂsive comestibles like anchovies, cilantro, brusÂsel sprouts, or the JapanÂese dish of ferÂmentÂed soyÂbeans known as natÂto. But howÂevÂer many of us preÂfer to avoid them, these foods all look more or less conÂvenÂtionÂal comÂpared to the dishÂes curatÂed by the DisÂgustÂing Food MuseÂum, which the WashÂingÂton Post’s MauÂra JudÂkis describes as “the world’s first exhiÂbiÂtion devotÂed to foods that some would call revoltÂing.”

“The exhibÂit has 80 of the world’s most disÂgustÂing foods,” says the museÂum’s offiÂcial site. AdvenÂturÂous visÂiÂtors will appreÂciÂate the opporÂtuÂniÂty to smell and taste some of these notoÂriÂous foods. Do you dare smell the world’s stinkiÂest cheese? Or taste sweets made with metÂal cleansÂing chemÂiÂcals?” JudÂkis notes that “the museum’s name and its conÂtents are pretÂty conÂtroÂverÂsial — one culture’s disÂgustÂing is anothÂer culture’s delÂiÂcaÂcy.
That goes for escamoles, the tree-ant larÂvae eatÂen in MexÂiÂco, or shiÂrako, the cod sperm eatÂen in Japan, or bird’s nest soup, a ChiÂnese dish of nests made from bird saliÂva.” It all goes to emphaÂsize the DisÂgustÂing Food MuseÂum’s statÂed premisÂes: “DisÂgust is one of the six funÂdaÂmenÂtal human emoÂtions. While the emoÂtion is uniÂverÂsal, the foods that we find disÂgustÂing are not. What is deliÂcious to one perÂson can be revoltÂing to anothÂer.”

With interÂest in food seemÂingÂly at an all-time high — and not just food, but traÂdiÂtionÂal food from all around the world — the culÂturÂal studÂies wing of acadÂeÂmia has begun to get seriÂous mileage out of that propoÂsiÂtion. But the DisÂgustÂing Food MuseÂum has takÂen on a less intelÂlecÂtuÂal and much more visÂcerÂal misÂsion, placÂing before its visÂiÂtors duriÂan fruit, banned from many a pubÂlic space across Asia for its sheer stinkÂiÂness; casu marzu, which the museÂum’s site describes as “magÂgot-infestÂed cheese from SarÂdinia”; and hákarl, which JudÂkis describes as “a putrid shark meat dish from IceÂland that the late AnthoÂny BourÂdain said was one of the worst things he had ever tastÂed.”

You can learn more about these and the DisÂgustÂing Food MuseÂum’s othÂer offerÂings from the AssoÂciÂatÂed Press video at the top of the post, as well as at SmithÂsonÂian and the New York Times. If you’d like to see, smell, and even taste some of its exhibits for yourÂself, you’ll have to make the trek out to Malmö, SweÂden. The project comes from the mind of Samuel West, a Swede best known for creÂatÂing the MuseÂum of FailÂure (preÂviÂousÂly feaÂtured here on Open CulÂture), whose half-AmerÂiÂcan parentÂage has made him familÂiar with sevÂerÂal items of U.S. cuiÂsine that gross out non-AmerÂiÂcans, from Spam to Jell‑O pasÂta salÂad (shades of James Lileks’ midÂcenÂtuÂry midÂwest-focused Gallery of RegretÂtable Food) to Rocky MounÂtain oysÂters. Despite being AmerÂiÂcan myself, I’ve nevÂer known anyÂone who likes that last, a dish made of bull tesÂtiÂcles, or at least no one has ever admitÂted to me that they like it. But if someÂone did, I’d cerÂtainÂly feel as if I’d learned someÂthing about them.
RelatÂed ConÂtent:
SalÂvador DalĂ’s 1973 CookÂbook Gets ReisÂsued: SurÂreÂalÂist Art Meets Haute CuiÂsine
What PrisÂonÂers Ate at AlcaÂtraz in 1946: A VinÂtage Prison Menu
Based in Seoul, ColÂin MarÂshall writes and broadÂcasts on cities, lanÂguage, and culÂture. His projects include the book The StateÂless City: a Walk through 21st-CenÂtuÂry Los AngeÂles and the video series The City in CinÂeÂma. FolÂlow him on TwitÂter at @colinmarshall or on FaceÂbook.




