This article was taken from the March 2016 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by subscribing online.
The Cambodian delicacy of deep-fried tarantula is perceived to be disgusting by westerners. Yet many Asians regard cheese as similarly repellent. Finding the limits of acceptance within a particular culture can provide a rich vein for brave chefs. "Disgust can put people off eating a food, but it can also be an attraction - what I call benign masochism," says Paul Rozin, a University of Pennsylvania psychology Professor, who has spent his career studying revulsion. "Noma served a sauce with live ants running around it. Only a few people were willing to eat it. The chef has to know that area where you can play with disgust."
He notes that almost all foods considered disgusting are of animal origin - whether offal, arachnids, century eggs or Stilton. Overcoming disgust comes through exposure, for example by seeing friends tucking in.
This article was originally published by WIRED UK
