Malmo, Sweden, is welcoming a new museum opening at the end of this month. The Disgusting Food Museum will highlight recipes from around the world that make some folks salivate and others feel a bit queasy. Museum founder and organizational psychologist Dr. Samuel West is most known for opening the Museum of Failure last year.
There has been some criticism of the Disgusting Food Museum as an exercise in othering—deeming the food of some cultures to be normal and delicious, and the aromas, flavors, and ingredients of others to be weird and off-putting. Just as the Museum of Failure does more than just poke fun at the idea of Hot Road, the Harley Davidson perfume (the larger purpose is to explore the relationship between failure and innovation), the Disgusting Food Museum paints a more complicated picture of why we eat certain things and push others away in revulsion.
The items features on the museum’s website fall into roughly three, often overlapping categories: unfamiliar creatures (bats, dog, insects) or parts (penis, intestines, heads); very strong flavors, textures, and aromas (durian, natto, root beer); and items that violate certain religious or moral beliefs (pork, meat, jell-o salad).