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165 articles
J’annonce la couleur : je suis biodégradable et recyclable. Mais suis-je pour autant compostable ?
20.08.2018 Aude Reymond
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?
3 min. Be the first to leave a comment
Une épice rare dont la production suppose une abondante main-d’œuvre
17.07.2018 Diana Danko
Scientists have now confirmed some of the beneficial properties of saffron, whether used as a dye, perfume, remedy or spice.
7 min. Be the first to leave a comment
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11.06.2018 Sylvain Menétrey
An Australian scientist has caused quite a stir among British tea drinkers as he suggests microwaving a cup of tea to extract all the polyphenols.
3 min. Be the first to leave a comment
La cérémonie du thé, une tradition encore vivace
05.06.2018 Robert Gloy
‘Tea masters’ are the ambassadors of good tea. They select the best varieties and combine them with gastronomic dishes.
4 min. Be the first to leave a comment
Grillé, moulu, bouilli, soufflé… le maïs se prête à tout !
15.05.2018 William Türler
High in antioxidants, popcorn has risen from a cinema snack to a gourmet indulgence.
3 min. Be the first to leave a comment
Cristaux de sel sur les rives d’un lac iranien
07.05.2018 Stéphanie de Roguin
The salt in our supermarkets now comes from far and wide, but whether pink, blue or black, it is no ‘healthier’ than traditional white salt.
4 min. Be the first to leave a comment
La grenade, une fête pour les yeux et les papilles
16.04.2018 Diana Danko
Pomegranates accompanied humans as they travelled across the globe, gaining a reputation as a highly appreciated foodstuff and an effective remedy. A short history of a fruity companion.
5 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
A plant with very strong sweetening properties
14.03.2018 Stéphanie de Roguin
Stevia was first marketed as a sweetener a few years ago and has since become the in thing. However, there is some debate about its health benefits.
3 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. Be the first to leave a 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
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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20.11.2017 Hannah Schlaepfer
Kombucha, kefir and kvass are gaining popularity worldwide. However, their impact on health has yet to be confirmed.
5 min. Be the first to leave a comment
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13.11.2017 Blandine Guignier
A host of events and festivals exalt these healthy, inexpensive bulbs and their diverse uses. A brief overview...
5 min. Be the first to leave a comment
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07.11.2017 Blandine Guignier
A third of the population living in western countries take food supplements regularly.
6 min. Be the first to leave a comment
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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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