This is the PROTEINS area. Elisabeth Luard - writer, artist and chair of the Oxford Food Symposium - is present. She’s suggesting how to prepare the over 100 year-old sooty tern eggs from Easter Island in front of her.

Len Fisher - scientist, author and a winner of the Ig Nobel Prize - is holding a sturgeon skin (which can be fried or salted and smoked). He’ll inform us about the Chinese preserved century egg (collected in 1957) that might be better to eat, rather than risk the present-day commercial product.

We’ve already installed an edible bladder from a wong fish, some dried shark’s fins and we’re trying to get in a reindeer cheese from Norway. The mysterious object that reaches the ceiling is a French butter churn comprising a lamb’s skin from 1900.