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10.Society Sector alimentarium credits nicolasjutzi

After reopening in June 2016, the Alimentarium is launching its first ever annual theme: Food – Vice or Virtue? From the magical qualities attributed to certain nutrients, to the economic constraints of organic farming, and to food safety and nutritional concerns, the Alimentarium invites you to explore the concepts of ‘good’ and ‘bad’, ‘natural’ and ‘artificial’, when applied to food and how it is produced. Traversing popular notions and current scientific discourse, this theme adds a new twist to the permanent exhibition. It will evolve throughout the year, with the addition of new content accessible in the Museum itself or 24/7 on its digital platform.

First annual theme since the Museum reopened
With Food – Vice or Virtue? the Alimentarium is launching its first annual theme since reopening in June 2016. This topic adds a sprinkle of seasoning to the three sectors of the permanent exhibition – Food, Society and the Body – as well as to the Museum’s digital content. The Alimentarium invites us to reflect on the notions of ‘good’ and ‘bad’, ‘natural’ and ‘artificial’, in the context of food, whether in relation to industrialisation of production methods, aversion to food, the size of food portions or monitoring data from our body. This is a lively, progressive exploration of perceptions and current scientific discourse.

2.plant kebab alimentarium credits nicolasjutzi

Natural or artificial?
Dedicated to the way food has been produced, processed and preserved throughout the ages, the Food sector addresses the question of 'natural versus artificial', from the intensive farming typical of the 20th century to permaculture, and methods used to process food to extend its shelf life.

A ‘plant kebab’ greets visitors at the entrance to the Museum. Why’s that? It is a symbol of alternative cultivation techniques, to show how varieties of strawberry, lettuce or goji berry can grow in ‘aeroculture’, without soil or any connection to the ground.

Once shunned, now the stars of our diet
Whether we consider certain types of food palatable is subjective and reflects our social background. Every culture has its share of forbidden food, and what is good for one can be an absolute no-no in the eyes of another. The same goes for some plants, such as carrots or potatoes: once shunned, they are now the stars of our diet, as are certain ‘miracle drinks’.

5.Food Sector alimentarium credits nicolasjutzi

More and more?
Besides the social aspect of eating, the individual action has direct, observable effects on the body. In the era of the quantified self, there are any number of diet books available, nutritional advice abounds, and we consider a healthy, balanced diet as a measure of good health. Yet a large proportion of the population in the West is struggling to restrict its food intake and is consuming more and more, as shown in the new exhibits in the Body sector.

Discovering local products
To meet growing demand, from May onwards, the Alimentarium is turning its evening workshops into weekend workshops. Prepare a dish using local ingredients, attend a workshop all about meat or discover garden plants and herbs: This adults-only programme brimming with a thousand and one flavours is sure to bring out the chef in you.


The ‘after work food tasting’ sessions round off the programme nicely, with a chance to enjoy regional specialities prepared by local artisans. Delicacies such as ewe’s milk cheese, craft beer, cider or sausages await you on the first Thursday of every month!

Find the full programme of new workshops at www.alimentarium.org/en/workshop

Quai Perdonnet 25
1800 Vevey
021 924 41 11
Opening times:
From Tuesday to Sunday: 10:00 - 18:00 (Summer) / 10:00 - 17:00 (Winter)

Photo credits: Nicolas Jutzi