The Disgusting Food Museum – situated in the southern Swedish city of Malmö, just a quick whizz over the Øresundsbron bridge from Copenhagen – is as it sounds: a collection of weird, wonderful and plain stomach-churning edibles from around the globe. But a new exhibition looks to dive into a headier array of problematic potables. Namely, disgusting alcohols.
Blunt nomenclature aside, the museum is actually an inclusive celebration of the fact that one person’s disgusting is another’s utterly delicious – and that by embracing these differences we could help counter skyrocketing problems of sustainability and welfare in the global food chain.
French escargot sit alongside representations of fruit bat soup from Guam; tins of Surströmming – seriously punchy fermented herring from Sweden – alongside Sicily’s maggot-infested casa marzu cheese. There are frog smoothies from Peru, and putrefying bean curds from China. The famously heady durian fruit gets a look in too, obviously.
