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40 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
Si tout ce qui brille n’est pas or, tout ce qui se mange mobilise les cinq sens et naturellement le cerveau.
22.02.2019 Sebastian Dieguez
If there’s one thing neurogastronomy can teach us, it’s that when it comes to food, sometimes it’s better to rack our brains.
3 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
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11.06.2018 Sylvain Menétrey
An Australian scientist has caused quite a stir among British tea drinkers as he suggests microwaving a cup of tea to extract all the polyphenols.
3 min. Be the first to leave a comment
Cristaux de sel sur les rives d’un lac iranien
07.05.2018 Stéphanie de Roguin
The salt in our supermarkets now comes from far and wide, but whether pink, blue or black, it is no ‘healthier’ than traditional white salt.
4 min. 2 comments
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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20.11.2017 Hannah Schlaepfer
Kombucha, kefir and kvass are gaining popularity worldwide. However, their impact on health has yet to be confirmed.
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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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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05.05.2017 Julien Calligaro
The English startup IntelligentX uses artificial intelligence and user feedback to create new beer recipes.
4 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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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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