The faces behind food
From fruit picking to a master chef’s prowess, humans intervene on every level to make, combine and enhance the food we eat.
From Tuesday to Sunday
10:00 to 18:00
Adults CHF 13.00
Reduced rate CHF 11.00
Children 6-15 years CHF 4.00
Children 0-5 years, free of charge
9:00 - 11:30 / 13:30 - 17:00
Quai Perdonnet 25
Directly reflecting the growing collective awareness of issues related to food, the annual theme 2019-2020, The faces behind food, showcases expertise in food professions
By choosing to throw the spotlight on the people themselves and the skills they use to give food an extra special touch, the Museum is celebrating the talents and the quest for a whole palette of different flavours, both uniquely human as we are the only species that cooks. Through a variety of exhibits and activities, food becomes the axis of a human and social adventure, from the most basic flavours to a sophisticated art form.
Three more professions in the spotlight
Working with food is often a passion handed down from one generation to the next. In 2018, the Alimentarium explored vocations related to dairy products, confectionery, fruit and vegetables, meat, and bakery goods. Having acquired a taste for this venture, in 2019, we focused on the people devoted to three more professions: in the spring, those working with chocolate, followed by winemaking in tune with the Fête des Vignerons, before turning our autumn spotlight on fishing.
From the beauty of human movement to robotics, this sector looks at the actions and handling of tools and utensils in the 8 lines of work presented. The watchwords here are craftsmanship and industry.
Whether you are in your kitchen at home, or you are a small-scale producer or a major food manufacturer, it takes more than just a pair of hands to work wonders. The Food sector puts objects specific to the bakery, meat, dairy, confectionery, and fruit and vegetable professions on a pedestal. Eagle-eyed visitors will definitely find the answers, without peeking at the explanatory texts provided.
Are you intrigued by the texture and flavour of Japanese Mochi? Is the French Mousline instant mashed potato your comfort food? This part of the exhibition is right up your street! Visitors can learn everything about their favourite food. The display terminals screen videos of the custodians of traditional or industrial know-how.
Sharing the passion: Handing down the taste for cooking from one generation to another
Focusing on two little known cross-disciplinary professions in the food industry: a sensory analyst and a flavourist. A possible vocation for our younger visitors?
Taking on the role of an artisan producer or a specialist is surely the best way to understand the ins and outs of their work. Hence, the labyrinth of senses invites visitors to try out two cross-disciplinary professions related to the food industry, both relatively unknown to the general public: a flavourist and a sensory analyst. You can take control of one of two aroma pipe organs, a poetic name for an instrument with something of a steampunk look about it. You can open and close the valves of your choice, and work the pump to mix aromas and smell the result. This is an opportunity for visitors to dive into the universe of aromatic composition as they create aromas fit for a confectioner or a chef.
Who knows, maybe these experiments will inspire our younger visitors to envisage joining these professions?