The Alimentarium collection is a true heritage asset, comprising some 10 000 objects relating to all stages of the human diet. They have been acquired, preserved and put on display to bear witness to the history and methods of producing, processing, selling, preparing and consuming our food.

Forget the pseudo science and celebrity endorsements, here is how to tell which diets really weigh up.

Young Swiss people are showing no interest in this skilled trade. To restore their image, butchers are focusing on proximity and tasty recipes.

Fame and two stars. His burbot with foie gras emulsion...

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.