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13 articles
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06.09.2017 Katell Bosser
The Alimentarium hosted primary school pupils for an activity funded by the Fondation Cleven, as part of the ‘fit4future’ programme.
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. Be the first to leave a comment
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. Be the first to leave a comment
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23.03.2017 Céline Bilardo
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.
8 min. Be the first to leave a comment
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03.10.2016 Annabelle Peringer
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.
4 min. Be the first to leave a comment
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30.05.2016 Annabelle Peringer
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.
4 min. Be the first to leave a comment
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31.05.2016 Denis Rohrer
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.
5 min. Be the first to leave a comment
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25.04.2014 Annika Gil

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.

5 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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