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45 articles
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25.01.2021 Estelle Trisconi
Everything was in place for a perfect evening. The lakeside hotel, the meal, the chance to meet new people...
10 min. Be the first to leave a comment
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22.01.2021 Marlise Schläpfer Heilmann
Mum takes his little brother by the hand as he, the elder one, tries to keep up with Dad. They’ll soon be at the Camenzinds’...
3 min. Be the first to leave a comment
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25.01.2021 Emmanuelle Ryser
I have to get to the other side. I know I do. I keep telling myself that, over and over again, but I don’t think I can...
7 min. Be the first to leave a comment
Nettles may sting, but they are also very tasty!
03.03.2020 Hannah Rohrlach
When you know what to look for, food is everywhere
4 min. Be the first to leave a comment
Je suis célèbre et consommée dans le monde entier, je suis le ‘légume’ préféré des enfants et le plaisir coupable de nombreux adultes, je suis dorée et longiligne, je suis, je suis… ?
06.12.2019 Yann Bernardinelli
Their worldwide success niggles the Belgians, doctors, and gastronomists
5 min. Be the first to leave a comment
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29.07.2019 Olivier Mottaz

With his feet firmly in the soil and his head in the clouds, this curious Protestant hedonist sculpts high-quality wines.

7 min. Be the first to leave a comment
Une profession en lien avec la santé publique. Ici : inspecteurs fédéraux examinant des carcasses, États-Unis, 1910. ©Shutterstock/Everett Historical
25.06.2019 Robert Gloy

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

6 min. Be the first to leave a comment
Dans La Traversée de Paris, Louis de Funès incarne un boucher avide et dénué de scupules. ©DR
21.05.2019 Emilie Boré
On screen, butchers are ambivalent characters. Associated with death and nourishment, they incite both fear and fascination. The cold chamber awaits…
7 min. 1 comment
Is plastic food wrapping excessive?
24.01.2018 Diana Danko
A review of tips and tricks from around the world to re-use peelings, recycle leftovers and reduce packaging
5 min. Be the first to leave a comment
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17.10.2017 Olivier Lepiller
Over the past two centuries, major changes in industry have shaken up the food sector, consumer habits and our entire relationship with food.
8 min. Be the first to leave a comment
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22.08.2017 William Türler
Cutting out or cutting down on meat products would have positive effects on our health and the environment. Here’s why.
5 min. Be the first to leave a comment
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26.07.2017 Olivier Mottaz
When attempts to eat ‘healthful’, natural food verge on an obsession: How do orthorexics describe their relationship with food?
5 min. Be the first to leave a comment
Mythes alimentaires reseaux sociaux
25.04.2017 Robert Gloy
Food blogs, celebrities and scientists all give advice on healthy diets. It is becoming more and more difficult for consumers to keep track.
6 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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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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