About

The Museum of Edible Earth brings together a collection of edible soils from across the globe. The museum invites the audience to review their knowledge about food and cultural traditions using creative thinking. The Museum of Edible Earth addresses the following questions: What stands behind earth-eating tradition? Where does the edible earth come from? What are the possible benefits and dangers of eating earth? How do the material properties in earth affect its flavor? Its goal is to constitute an extensive collection of soils suggested for oral use from the most countries possible and, through their different cultural uses and histories, but also with the help of cross-disciplinary partnerships, workshops and collaborations, redesigning and reconsidering the earth.

With the view to understand more the reality of contemporary geophagy, and also to constitute the collection of The Museum of Edible Earth, the masharu studio has been building up an extensive database of the edible soils for oral use available on the market. More than 400 different types of soils from 34 different countries have been purchased through internet and in cultural shops, as well as collected during the field trips, to form the The Museum of Edible Earth. The collection contains earth samples from many countries such as Belarus, Congo, Côte d’Ivoire, Cuba, France, Germany, Ghana, Guatemala, India, Indonesia, Iran, Iraq, Kazakhstan, Kyrgyzstan, Lithuania, Mexico, Morocco, the Netherlands, Nigeria, Russia, Slovenia, Suriname, Ukraine, USA, Uzbekistan and more.