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17 articles
Une épice rare dont la production suppose une abondante main-d’œuvre
17.07.2018 Diana Danko
Scientists have now confirmed some of the beneficial properties of saffron, whether used as a dye, perfume, remedy or spice.
7 min. Be the first to leave a comment
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13.02.2017 Diana Danko
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.
3 min. Be the first to leave a comment
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06.02.2017 William Türler
Traditionally, carnival celebrations showcase rich and often sweet culinary specialities. The aim is to stock up on as many calories as possible before Lent. A brief overview.
3 min. Be the first to leave a comment
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19.12.2016 Diana Danko
In Japan, families share traditional New Year food over three days. The dishes are presented in a magnificent lacquered box and are heavily symbolic, promising good health, wealth and academic success.
5 min. Be the first to leave a comment
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10.10.2016 Diana Danko
Over the course of almost a century of colonisation between 1862 and 1954, the French had a strong influence on Vietnamese cuisine.
6 min. Be the first to leave a comment
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25.07.2016 Diana Danko
Whether you are just a bit peckish or absolutely ravenous, the colourful, bustling, aroma-filled streets of the great Turkish metropolis have something to satiate you at any hour of the day or night.
4 min. Be the first to leave a comment
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17.12.2015 The Alimentarium Team
Chocolate is the delicious result of the transformation of cocoa beans found in the fruit of the cacao tree. Chocolate has its origins in the sacred world of the Mayans and, before becoming a confectionery product, was consumed as a drink offering a host of benefits.
2 min. Be the first to leave a comment
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07.12.2015 The Alimentarium Team
As a small country situated at the heart of Europe, Switzerland is renowned across the world for its chocolate and cheeses named after regions or Alpine valleys: Gruyère, Emmental, Tilsit, Vacherin fribourgeois and Schabziger. The country comprises 26 states offering a wide range of culinary specialities with a multitude of influences.
3 min. Be the first to leave a comment
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25.11.2015 The Alimentarium Team
A string of islands in the Pacific Ocean, with their blue lagoons and fine sandy beaches under palm trees, the Polynesian islands offer a South Sea paradise. Their name comes from Greek and means "many islands", one of the three regions that make up Oceania and include the Samoa Islands, Tonga and French Polynesia and thus Tahiti and Bora-Bora.
2 min. Be the first to leave a comment
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29.10.2015 Denis Rohrer
Like anywhere in the world, Africa is currently experiencing a change in tastes, with sweet taking precedence over bitter, which is becoming less and less popular. This general trend can also be seen in Madagascar. Luckily however, there are still plenty of traditional Madagascan specialities to discover.
3 min. Be the first to leave a comment
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29.01.2014 Judd Grill

If he had to choose a final meal, psychoanalyst Judd Grill would request a hot dog.

4 min. Be the first to leave a comment
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06.05.2014 Marcia Stanley Cuendet

Marcia Stanley Cuendet loves muesli made from roasted grain. When she did not find it in Switzerland, the land of muesli, she began producing it herself.

4 min. Be the first to leave a comment
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29.01.2014 Timon Botez
The region is known for its Ankole longhorn cattle, but during my last visit five years ago I had insisted on cooking pork belly for 25 guests. I must have done something right because upon our arrival this time, Auntie Miriam instructed me to prepare pork for dinner the following day.
5 min. Be the first to leave a comment
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29.01.2014 Amanda Hart
Smoked rosemary nuts, spinach salad with cranberry dressing, ratatouille with roasted vegetables and maple tiramisu for dessert: this festive meal was the grand finale of a cookbook project.
5 min. Be the first to leave a comment
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Browse our topics on science, history and nutrition. Our contributors take a discerning and witty look at a wide range of food-related subjects.
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