Live larvae in Australia, fried tarantulas in Cambodia, or sheep eyeballs in tomato juice in Mongolia – at first glance, disgust seems far removed from us. Exotic. Somewhere in distant lands, in cultures and countries whose habits and traditions are unfamiliar to us in Europe. But disgust is neither distant nor exotic. It is very close. Everyone knows it. What is considered a culinary achievement in Germany can induce gagging in other parts of the world. Cheese, for example. And what was once commonplace is now seen as primitive. Udders, brains, or offal? In the 20th century, this still sounded like a delicious meal in Germany. Fortunately, you have arrived here. At the Disgusting Food Museum Berlin. Because here, the aim is to celebrate disgust where it deserves it and to uncover it where it deceives us.