A new exhibition currently showing at Somerset House called The Museum of Edible Earth (on until April 26, somersethouse.org.uk), however, is attempting to shine a new light on this centuries-old tradition. The brainchild of Amsterdam based artist and researcher Dr. masharu, the museum collates more than 600 edible samples from around the globe, from Ukrainian Andreevsky Chalk (‘chewy, crunchy, rich’) to South African Red Ochre (‘crumbly, earthy, mild’) and hosts guided tasting sessions daily from 1-4pm. The idea, says masharu, is to “reconnect humans to the earth”.
