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Trick or truth?
The craze for the ketogenic diet has now gone global. However, its credo “sugar is dead, long live fat” seems partly counterintuitive.
Trick or truth?
The press has revealed a taste of the future, where a clever cocktail of electronics will change water into wine and trick our senses. Fancy giving it a try?
Trick or truth?
It seems reasonable to assume that all containers labelled as ‘bio-based’ can be thrown away with our green waste. Sheer fallacy or a good habit?
At the Museum
The Alimentarium hosted primary school pupils for an activity funded by the Fondation Cleven, as part of the ‘fit4future’ programme.
At the Museum
Online courses are changing access to knowledge, bringing it within the reach of a wide audience. Pierre Dillenbourg explains the challenges this revolutionary innovation faces.
At the Museum
Once a month, from June to October, the Alimentarium’s 'Garden plot to gourmet palate' workshop invites you to explore the flavours of its garden.
At the Museum
Founded in 1985, the Museum is reinventing itself yet again and now offers information and activities both in the Museum itself as well as worldwide over the internet.
At the Museum
The Alimentarium collection is a true heritage asset, comprising some 10 000 objects relating to all stages of the human diet. They have been acquired, preserved and put on display to bear witness to the history and methods of producing, processing, selling, preparing and consuming our food.
At the Museum
The gap between what scientists say and what people believe is especially large when it comes to food. But opinions change as quickly as fashions. Ideas about what is good and what is bad for us are likely to be quite different tomorrow.
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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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