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17 articles
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
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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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11.02.2016 The Alimentarium Team

Emulsions have long since been one of our favourite kinds of food. They are a blend of two liquids that would normally not mix together. Two great classics of our culinary heritage illustrate this perfectly.

4 min. Be the first to leave a comment
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25.11.2015 The Alimentarium Team
Frozen delicacies are not a modern invention: the first iced desserts appeared in China in 3000 BCE, while the first sorbet machines arrived on the market in 1872.
2 min. Be the first to leave a comment
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29.10.2015 The Alimentarium Team
Sugars are part of our everyday lives and are our main source of energy. Sometimes referred to as carbohydrates, they can either be simple or complex, such as the starch contained in bananas.
1 min. Be the first to leave a comment
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15.10.2015 The Alimentarium Team
Milk has been part of a symbiotic relationship between humans and animals spanning thousands of years. Consumption of milk is closely linked to domestication and has enabled humans to create a wide range of consumer products in all sorts of regional variations across the world.
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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02.05.2014 Andreas Kohli

Designer Marije Vogelzang works with food. She does not create new products, but unusual eating situations.

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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17.04.2014 Andreas Kohli

Photographs that recall seventeenth-century oil paintings – in Katharina Lütscher’s work, food regains its original beauty.

4 min. Be the first to leave a comment
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29.01.2014 Shivani Bothra

A breakfast without cheese, yoghurt or coffee with frothed milk? Shivani Bothra begins her day with entirely different foods.

4 min. Be the first to leave a comment
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