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.
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
