By the numbers: Facts about 3 new culinary-themed museums around the network

The “Banana Room” at the Museum of Ice Cream. Photo credit: Nicole Franzen

13

Number of saccharine installations at the Museum of Ice Cream, which recently opened a permanent New York flagship. These include a floating table of desserts and a three-storey slide.  

300,000

Number of visitors the Cité Internationale de la Gastronomie – a new food museum in Lyon, France – hopes to attract per year. Besides various interactive exhibits, there are culinary workshops, cooking demonstrations, masterclasses and more. 

Nattō beans on display at the Disgusting Food Museum. Photo credit: Anja Barte Telin

80

Number of stomach-churning (subjectively speaking) dishes at the Disgusting Food Museum in Malmo, Sweden – including stinky tofu and haggis. Originally conceptualised as a temporary exhibition, it found a permanent home last year.  

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SEE ALSO: 5 key numbers to know about these new museums

This article was originally published in the March 2020 issue of SilverKris magazine

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