Nature hands us a whole spectrum of rich and varied colours, literally on our plates! Not only do we eat pigments and molecules, but we use some of them as colouring agents. Red, yellow, pink and green are just some of the rainbow of colours in our food.

Remnants of the communist era, today’s Polish milk bars serve all levels of society, from the poorest to the wealthiest members of the population. They have also become extremely trendy.

High in antioxidants, popcorn has risen from a cinema snack to a gourmet indulgence.

Our food does not simply tend to our biological needs. It is also a marker of our identity, a symbol of belonging…

The United Nations General Assembly has declared 2016 the International Year of Pulses. The UN intends to raise public awareness of the nutritional benefits of pulses, particularly as part of sustainable food production.

Our “Tell me” podcasts answer children’s questions.

Also available on Spotify and Anchor!

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.