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37 articles
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
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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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. 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. 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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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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06.10.2016 Diana Danko
Already explored by space probes and robots, Mars could welcome human beings in the not so distant future.
8 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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