Raw, Cooked… and Rotten!
Why do we transform food? To make it more digestible, more nutritious, more flavoursome, but also to preserve it better.
Throughout the year, we explore these processes, from fermentation to curing, smoking, and the countless cooking techniques that change textures, colours, and flavours. Discover the "culinary triangle" in activities that combine history, science, and nutrition, punctuated by tastings.
Dairy products are no small matter – From July to September
Raw, cooked or fermented: milk comes in many forms! From whey to serac, from buttermilk to yogurt, from alpine cheeses to aged blue cheeses. How is milk curdled? How does pasteurisation work? Each dairy product tells a story in which modern techniques and traditional know-how reveal human ingenuity in preserving a highly perishable product, while maintaining its nutritional value. Between traditions, health considerations and dietary guidelines, this science-based activity invites you to explore the transformations of milk.
This activity does not take place on 8, 25 and 26 July, 1, 29 and 30 August, and 26 and 27 September.
This activity is conducted in French only.
Cooked, dried, smoked or matured? – From October to December
Meat has been part of the human diet since ancient times. Thanks to their mastery of fire, humans have diversified the ways in which meat is cooked and improved its nutritional qualities. Today, it comes in all shapes and forms! Sausage is a fine example of this. Tickle your taste buds and discover an endless variety of flavours – whilst enjoying it with moderation!
This event will not take place on 10 and 11 October, 7 and 8 November, or 5 and 6 December.