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The Strangest Things You Can Eat At The Disgusting Food Museum

The Disgusting Food Museum aims to bring together the most unusual foods from around the world in one exhibit. It's important to note that the museum does not display these foods for the purpose of ridicule, but to explore the concepts of disgust and other emotions through different cultures' cuisines. It’s certainly not the only museum to display grotesque attractions, but it is distinctive for focusing on what we eat.

Through 80 of the world’s strangest foods, the Disgusting Food Museum gives visitors the chance to explore meals they might never have imagined before, as well as those they may personally enjoy. What one person considers bizarre might in fact be a delicacy to someone else.

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  • Balut

    Eaten primarily in the Philippines, balut is a duck egg with an unusual twist: it contains a duck fetus. These eggs have not only been fertilized, but have developed for about three weeks.

    The partially developed chick is soft enough to be safely chewed, and the entire contents of the egg are meant to be eaten.

  • Bull Member

    Bull Member
    Photo: Joey / Flickr / CC BY 2.0

    China has plenty of foods and recipes that are supposedly ancient aphrodisiacs, including bull member. In restaurants, it's often served in a soup, but it's also sold whole in marketplaces.

    According to those who have eaten it, the taste is rather bland. The meat is chewy and a bit rubbery, however, so some people may not like the texture.

  • Fried Tarantula

    Fried Tarantula
    Photo: www.viajar24h.com / Wikimedia Commons / CC BY 2.0

    Eating a spider may be off-putting for some, but fried tarantula is a well-loved dish in Cambodia. During the reign of the Khmer Rouge in the 1970s, the dish developed out of necessity, but it's remained a delicacy since.

    The dish is prepared using a quick marinade made from sugar, seasonings, and chicken powder, then cooked in boiling oil for less than a minute. The tarantula is eaten whole and supposedly has a flavor resembling crab.

  • Cuy

    Cuy
    Photo: MovEditor / Wikimedia Commons / CC BY-SA 4.0

    Cuy, or roasted guinea pig, is a Peruvian dish eaten primarily by farmers living in the mountainous regions of the country. Roasted guinea pig has emerged as a delicacy in Peru, however, and cuy is now a popular dish in restaurants throughout the country.

    Like any other livestock, guinea pigs are bred and raised in farms. And due to the recent high demand, guinea pig farming has become a booming and profitable industry for many farmers. The animal is often served whole and is described as having a similar flavor to rabbit or pork.

  • Casu Marzu

    Originating from the island of Sardinia, casu marzu is a particularly unique sheep's milk cheese - because it's filled with live maggots. The maggots slowly digest and process the cheese to give it a soft and palatable texture; when served, the maggots are still alive and crawling.

    The delicacy has a very strong flavor, and those who have eaten it say you don’t even notice the maggots.

  • Hákarl

    Hákarl is eaten year round in Iceland. The dish is made from a Greenland shark which, if eaten without being properly treated, can be toxic due to high levels of urea. The shark meat goes through a process of fermentation for 6-12 weeks, then is hung to dry for several months before it’s ready for consumption.

    The smell from the rotting shark is said to be far worse than the taste, but it's proven too difficult to manage for some world-renowned chefs.