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30 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
Elie Metchnikoff, découvreur de la phagocytose et pionnier des recherches sur les probiotiques
30.10.2018 Barbara Orland
Ilya Metchnikoff promoted yoghurt as beneficial to health and longevity. Why was that?
5 min. Be the first to leave a comment
Is eating everything in moderation sound nutritional advice?
26.02.2018 Hannah Rohrlach
When it comes to ‘healthy’ eating, almost every dietitian, nutritionist and doctor uses the words ‘balanced’ and ‘moderation’.
6 min. 3 comments
White or brown: A cube of sheer sweetness to be consumed in moderation
12.01.2018 William Türler
Consuming large quantities of sugar is bad for us. Health authorities are seeking ways to reduce consumption of sugar. Here’s how.
4 min. Be the first to leave a comment
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25.09.2017 Diana Danko
Nowadays, logos and other schemes promoting plant-based food are springing up everywhere. How can we reconcile our choices with a well-balanced diet?
6 min. 1 comment
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16.08.2017 Hannah Rohrlach
Forget the pseudo science and celebrity endorsements, here is how to tell which diets really weigh up.
5 min. 3 comments
EMAG - Les superaliments, une tendance en plein boom
22.05.2017 Sophie Gaitzsch
Goji berries, chia seeds, kale: Reputed for their beneficial effects, these foodstuffs are proving popular, but do they deliver on their promises?
5 min. Be the first to leave a comment
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03.04.2017 Hannah Rohrlach
Fad diets and questionable nutrition advice are so widespread in the media that we often overlook the best and most basic healthy-eating model.
4 min. 18 comments
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03.04.2017 Hannah Rohrlach
Mediterranean and Okinawan diets have been hailed the best of the best, and interestingly share a key nutritional feature with the increasingly popular vegetarian and vegan diets.
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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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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