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25 articles
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11.02.2021 Sabine Dormond
Fame and two stars. His burbot with foie gras emulsion...
7 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
Avec son goût caractéristique, le panettone ramène bien des gourmands aux Noëls de leur enfance.
26.11.2018 Diana Danko
This light and airy dome-shaped loaf cake is an inimitable sweet treat at Christmastime.
4 min. 1 comment
Les noisettes du Piémont enrobées de chocolat blanc, au lait ou noir : des pépites à damner tous les chercheurs d’or gourmand…
19.11.2018 William Türler
Tristan Carbonatto is fascinated by the art of making chocolate. He shares his enthusiasm with his team of fifteen employees in his Swiss workshop.
4 min. Be the first to leave a comment
A herd of goats wandering in the setting sun
19.03.2018 Blandine Guignier
Thierry Chevenet owns one of Europe’s biggest goat farms; his expertise has now attracted the attention of France’s top chefs.
2 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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28.02.2017 Manuella Magnin
On 23 November 2016, around thirty hotel management students from the École hôtelière de Lausanne (EHL) took up the challenge of integrating liquid wholegrain cereals developed by the Nestlé Research Center (NRC) into novel recipes.
2 min. Be the first to leave a comment
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12.09.2016 Manuella Magnin
Created in the wake of UNESCO’s inclusion of the ‘gastronomic meal of the French’ on the list of intangible cultural heritage, the ‘International City of Gastronomy’ label is now taking shape.
5 min. Be the first to leave a comment
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15.04.2015 Manuella Magnin
Nowadays, the colours and textures of a dish are essential elements in terms of its presentation. They contribute towards the visual and tactile sensation of the ingredients, awakening curious taste buds.
4 min. Be the first to leave a comment
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22.04.2015 Olivier Mottaz
Depending on one’s view, the theme of nursing can arouse affection or be unsettling. How did artists from different periods of history choose to present it?
3 min. Be the first to leave a comment
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27.11.2014 Veeranganakumari Solanki

India is a country with diverse cultures, cuisines and eating habits. These habits factor into diverse issues created by social situations associated with migration, urbanisation and farming. Four Indian artists’ works deconstruct and explore the satiation of India’s population in various strata of society.

4 min. Be the first to leave a comment
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15.11.2014 Nicolas Chatenier
Over the past two decades, gourmet cuisine has become a means of promoting a country. A strong culinary culture helps forge national identity worldwide. In this game, the largest countries aren’t necessarily the winners.
5 min. Be the first to leave a comment
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26.02.2014 Andreas Kohli

A passion for cooking and eating can be a great way to get to know people and learn their stories. Photographer Sylvan Müller presents such encounters in his work. Extensive research is necessary to ensure that the aesthetics are just right, the stories come to life and the books have bestseller potential.

5 min. Be the first to leave a comment
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