The Disgusting Food Museum invites visitors to explore the world of food and challenge their notions of what is and what isn’t edible. Could changing our ideas of disgust help us embrace the environmentally sustainable foods of the future? The exhibit has 80 of the world’s most disgusting foods. Adventurous visitors will appreciate the opportunity to smell and taste some of these notorious foods. Do you dare smell the world’s most stinky cheese? Or taste sweets made with metal cleansing chemicals. The museum aims to change society’s view of what is disgusting or not. Hopefully this makes us more open to the environmentally sustainable foods of the future. The museum breaks down barriers between cultures by showing that we all eat food that might appear disgusting to people from other cultures. The exhibit gently nudges visitors into thinking about their diet and protein intake, by presenting facts rather than forcing a view upon them. Both the exhibit and the tasting bar include insects, as one of the more promising protein sources of the future.

Food is so much more than sustenance. Curious foods from exotic cultures have always fascinated us. Unfamiliar foods can be delicious, or they can be more of an acquired taste. While cultural differences often separate us and create boundaries, food can also connect us. Sharing a meal is the best way to turn strangers into friends. The evolutionary function of disgust is to help us avoid disease and unsafe food. Disgust is one of the six fundamental human emotions. While the emotion is universal, the foods that we find disgusting are not. What is delicious to one person can be revolting to another. Here are a few of the delicacies included:
Surströmming- Fermented Herring from Sweden.

Cuy – Roasted Guinea Pigs from Peru.
Casu Marzu – Maggot-Infested Cheese from Sardinia
Stinky Tofu – Pungent Bean Curd from China.
Hákarl – Well-aged Shark from Iceland.
Durian – Infamously Stinky Fruit from Thailand.
Rocky Mountain Oysters – Bull Testicles from the United States

The exhibit features a fully curated experience with informative signage and items to smell, touch, and taste at the tasting bar which allows visitors to try select food items from the collection. The museum is perfect for private events and expanded tastings having attention grabbing media appeal. The exhibit have a cross generational appeal and also offers licensed merchandise, buzz worthy photo backdrops and selfie ops. The Disgusting Food Museum inspires conversation, dialogue, and debate.

“The idea that anything labeled “food” can be described as “disgusting” is minefield running up against cultural tastes and person preferences, not to mention the shrinking ability of some countries to feed all their people. But clearly, if every human had a cornucopia of the world’s edibles laid out on a table stretching from one end of the art to the next, not everyone would dig enthusiastically into, say, a lamprey pie, a silver of maggot-infested pecorino or a chunk of rotten shark meat.”

The New York Times

“It’s easy to read the museum as a culturally inventive house of culinary horrors, but by diving into the world of disgust they are hoping to change the way people eat and maybe save the world.”

Vox Media

“The was a time when museums were reserved for fine art and high-brow nonsense we only pretend to understand. These days, the world is full of wonderfully weird museums accessible to the everyman with everything form broken relationships and all things phallic to ramen and barbed wire. Not, Sweden is set to open one more; the world’s grossest food museum.”


“Welcome to the world’s first exhibition devoted to foods that some would call revolting. The museum’s name and its contents are pretty controversial — one culture’s disgusting is another culture’s delicacy. That goes for escamoles, the tree-ant larvae eaten in Mexico, or shirako, the cod sperm eaten in Japan, or bird’s nest soup, a Chinese dish of nests made from bird saliva. The name is meant to grab visitors’ attention, but that’s the point that West says he’s trying to make: Disgust is a cultural construct.”

The Washington Post


  • Combination of art, culture, education, food, and history
  • Revolutionary way to experience exotic foods, products, and explore the notion of disgust up close and personal
  • Family friendly exhibition with opportunities for school groups to utilize educational guide
  • High appeal for special event hosting, food tasting, corporate sponsors, brand partnerships, and PR exposure
  • Turn-key installation and hassle free load-out
  • Full support materials provided with branding, merchandising, and advertising
  • Entrance. Cashier/ticket sales, introduction signs, coat hangers. Minimum size 25 square meters


  • LICENSE: All concepts & content are curated by Dr. Samuel West and licensed through SEE LV, Inc.
  • UNIT SIZE: Unit is suited for venue size of 3000-5000 sq. ft. however smaller size pop-up unit is available for short-term exhibits, corporate conferences, lectures, food tastings, and retail spaces. The exhibit can be adapted to different size venues. For very large venues, exhibit displays can be extended and additional exhibit items can be added to suit the cultural demographic. Smaller venues might necessitate the removal of some exhibit items.
  • VISITOR COUNT: The recommended venue size can host around at least 100 visitors at any given time.
  • VISIT TIME: Average visit time of 1 hour.
  • TICKET PRICE: Average ticket $15
  • EXHBITION RUN: The recommended run is a minimum 6-weeks, ideally 3-6 months
  • DESIRED VENUES: We are open to multiple types of partners including science centers, museums, galleries, expos, universities, business associations, corporate conferences, entrepreneurs, and/or promoters
  • SHIPPING: The exhibition is a modular unit consisting of several boxes of display items. Many items will be sourced locally to ensure freshness
  • BUILD: The load-in and build requires maximum 7-days with a breakdown and load-out at a maximum of 4-days. Production crew installs on-site with supervision of See Global Entertainment
  • FINANCIAL STRUCTURE: We offer a flexible financial structure and pricing varies based on duration of exhibition, venue, and operational requirements
  • EXHBITION RUN: The recommended run is a minimum 6-weeks, ideally 3-6 months


  • 3000-5000 square feet
  • Modular Display Cases/Tables

  • In-House lighting to augment exhibit light kit 

  • Air-Conditioning 

  • Booking Time: 6-weeks to 3-months 

  • Staff available to run tasting station 

  • Standard power outlets available 

  • Sound System / Flat Screen TV’s

  • WiFi 

  • Refrigerator/Freezer and Storage Space

This is a sample floor plan rather than an exact replication. Measurements as shown in image below:



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