They are devotees of freshness who identify aromas of cherry in their coffee. They may be snobs, but they gladly swap the elegance of a suit for an extra shot of soul. They are what we call ‘coffee snobs’.

Over the past two centuries, major changes in industry have shaken up the food sector, consumer habits and our entire relationship with food.

Their worldwide success niggles the Belgians, doctors, and gastronomists

The nutritional value of food

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?

Our Grain de sel podcast (in French) brings answers to a series of questions about food and in relation to our exhibition. Also available on Spotify and Anchor !

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.