During the 1990s, Philippe Geslin further expanded anthropotechnology, a social science research discipline that endeavours to resolve problems raised by the transfer of technologies to an environment for which they were not originally intended.

On screen, butchers are ambivalent characters. Associated with death and nourishment, they incite both fear and fascination. The cold chamber awaits…

The nutritional value of food

Taking full advantage of the popularity of barbecues, the pulled-pork trend shows no sign of slowing down. Fast-food outlets have been quick to jump on the bandwagon.

Everything was in place for a perfect evening. The lakeside hotel, the meal, the chance to meet new people...

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.