As a small country situated at the heart of Europe, Switzerland is renowned across the world for its chocolate and cheeses named after regions or Alpine valleys: Gruyère, Emmental, Tilsit, Vacherin fribourgeois and Schabziger. The country comprises 26 states offering a wide range of culinary specialities with a multitude of influences.

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.

Farming animals for food generally involves slaughtering them. In terms of anthropology, this is by no means insignificant…

Nowadays, the colours and textures of a dish are essential elements in terms of its presentation. They contribute towards the visual and tactile sensation of the ingredients, awakening curious taste buds.

In Japan, families share traditional New Year food over three days. The dishes are presented in a magnificent lacquered box and are heavily symbolic, promising good health, wealth and academic success.

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.

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.

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.

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.