The Disgusting Food Museum is a curated exhibition in Malmö, Sweden, that explores the cultural subjectivity of food and disgust. The collection features over 80 items from various global traditions, ranging from fermented shark and bull testicles to insect-based proteins and pungent cheeses. By presenting these items in a museum context, the institution aims to challenge visitors' perceptions of what is considered edible or repulsive.
The museum functions as an interactive space where the sensory aspects of food—smell, texture, and taste—are highlighted to provoke discussion. It serves as a platform for examining how cultural upbringing dictates dietary norms and how the concept of 'disgust' can be a barrier to sustainable food practices, such as the consumption of insects.
Key Facts
- Materials
- Mixed media, Refrigeration units, Glass displays
- Civilization
- Modern Swedish
- Accessibility
- Fully wheelchair accessible
- Date(s)
- 2018
- Condition
- Active
- Original Function
- Exhibition space
- Key Figures
- Samuel West
Founding and Concept
2018The museum was founded by psychologist Samuel West, who previously created the Museum of Failure. The project was conceived to explore the evolutionary and cultural roots of disgust, opening its doors in Malmö in October 2018.
Expansion and Recognition
2019-PresentFollowing its initial success, the museum has hosted various pop-up exhibitions globally and continues to update its collection to include new examples of challenging culinary traditions, maintaining its focus on the intersection of food science and cultural anthropology.
Cultural Significance
The museum plays a significant role in the discourse surrounding food security and cultural tolerance. By framing 'disgusting' foods as legitimate cultural artifacts, it encourages visitors to reflect on their own biases and the environmental impact of Western dietary habits. It has become a notable cultural landmark in Malmö, attracting international attention for its unconventional approach to museum curation.
Interpretive Notes
Scholarly debates and areas of uncertainty
The primary debate surrounding the museum involves the ethics of 'othering' specific cultural cuisines. Critics occasionally argue that labeling traditional foods from non-Western cultures as 'disgusting' can reinforce colonialist tropes, while proponents argue that the museum successfully deconstructs these biases by including Western 'delicacies' like root beer or pickled herring in the same category.
Visiting Information
Entry Rules
Open daily. Tickets can be purchased online or at the door. No specific dress code required.
Best Times to Visit
Weekdays during the afternoon to avoid weekend crowds.
Photography
Personal photography is permitted throughout the exhibition.
Nearby POIs
28 shownSources & Further Reading
- [1]The Science of Disgust: Why We Find Certain Foods Repulsive — Rachel Herz. W. W. Norton & Company (2012)
- [2]Disgusting Food Museum: Challenging Cultural Norms — Samuel West. Museum Management and Curatorship (2019)
Key Facts
- Materials
- Mixed media, Refrigeration units, Glass displays
- Civilization
- Modern Swedish
- Accessibility
- Fully wheelchair accessible