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31 articles
27.05.2021 Jelena Ristic
The Animal Liberation Front, Allies for Liberation, and Animal Rebellion are just some of the resistance movements that call for action to end the exploitation of animals...
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26.05.2021 Jelena Ristic
The word ‘vegan’ is a recent invention. However, many people have refrained from eating animal products, since the dawn of humankind…
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Larger than life : un ancien cep du domaine de Seppeltsfield sur fond de ciel étoilé. ©Seppeltsfield
18.07.2019 Hannah Rohrlach
Located in one of Australia’s prized wine regions, Seppeltsfield has an offering like no other: the chance to taste century-old, single-origin wine.
6 min. Be the first to leave a comment
En cuisine, contrairement aux apparences, la maladresse n’est pas toujours mauvaise conseillère…
22.01.2019 Jean-Pierre Tutrone
Culinary mistakes aren’t always a disaster and may accidentally result in the creation of new recipes that prove to be a huge success.
10 min. Be the first to leave a comment
La grenade, une fête pour les yeux et les papilles
16.04.2018 Diana Danko
Pomegranates accompanied humans as they travelled across the globe, gaining a reputation as a highly appreciated foodstuff and an effective remedy. A short history of a fruity companion.
5 min. 1 comment
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13.11.2017 Blandine Guignier
A host of events and festivals exalt these healthy, inexpensive bulbs and their diverse uses. A brief overview...
5 min. 1 comment
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06.09.2017 Katell Bosser
The Alimentarium hosted primary school pupils for an activity funded by the Fondation Cleven, as part of the ‘fit4future’ programme.
4 min. Be the first to leave a comment
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01.06.2017 Blandine Guignier
At first floppy, then tall and straight, the chef’s hat, or toque, became popular in the 19th century and continues to appeal to chefs as far afield as Japan.
5 min. Be the first to leave a comment
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04.04.2017 The Alimentarium Team
Tomatoes come from the Andes and coffee from Ethiopia. An overview of the production of some foodstuffs, from their origin to where they are mainly grown today.
3 min. 3 comments
28.03.2017 The Alimentarium Team
Wilbur Scoville, a pharmacologist, invented the Scoville scale in 1912 to measure the pungency of peppers and chillies, generally related to their capsaicin content. To establish a chilli pepper’s rating, Scoville would prepare it in a solution, which was then tested by five people. He increased its dilution until the sensation of heat disappeared. The score on the scale represents the level of dilution required for the sensation of heat to disappear completely.
2 min. 3 comments
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23.03.2017 Céline Bilardo
Online courses are changing access to knowledge, bringing it within the reach of a wide audience. Pierre Dillenbourg explains the challenges this revolutionary innovation faces.
8 min. 3 comments
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21.11.2016 Diana Danko
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?
5 min. Be the first to leave a comment
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03.10.2016 Annabelle Peringer
Once a month, from June to October, the Alimentarium’s 'Garden plot to gourmet palate' workshop invites you to explore the flavours of its garden.
4 min. Be the first to leave a comment
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30.05.2016 Annabelle Peringer
Founded in 1985, the Museum is reinventing itself yet again and now offers information and activities both in the Museum itself as well as worldwide over the internet.
4 min. Be the first to leave a comment
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Manger vice ou vertu Gluten free
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