Presented in one single display cabinet that stretches along an entire section of wall in the Espace Lait area at the Alimentarium until August 2015, a multitude of feeding bottles collected by Professor Rossi (1915–1998) take you on a journey through history, from ancient times to modern day, to discover how newborns have been fed during the first few months of their lives.

In our collective imagination, brightly coloured, spicy or even fiery chilli peppers evoke faraway lands and their exotic flavours. They have been incorporated so well into so many culinary traditions that it is far from easy to guess their origin. Thailand? Mexico? Cameroon? Or perhaps India?

Wattleseed is one of the most versatile Australian bush foods, favoured for its nutty taste, nutrient density, and drought hardiness.

The brain is one of the most complex structures in the universe. It contains about 100 billion neurones, about the same number of stars in all the galaxies of the known universe. It takes in everything relating to the body’s external and internal environments and gives signals to act accordingly.

At first floppy, then tall and straight, the chef’s hat, or toque, became popular in the 19th century and continues to appeal to chefs as far afield as Japan.

Emulsions have long since been one of our favourite kinds of food. They are a blend of two liquids that would normally not mix together. Two great classics of our culinary heritage illustrate this perfectly.

Frozen delicacies are not a modern invention: the first iced desserts appeared in China in 3000 BCE, while the first sorbet machines arrived on the market in 1872.

Milk has been part of a symbiotic relationship between humans and animals spanning thousands of years. Consumption of milk is closely linked to domestication and has enabled humans to create a wide range of consumer products in all sorts of regional variations across the world.

Sugars are part of our everyday lives and are our main source of energy. Sometimes referred to as carbohydrates, they can either be simple or complex, such as the starch contained in bananas.