Aliments et boissons
Plantes comestibles issues des Amériques
Les habitudes alimentaires de l’Europe seraient très différentes si l’explorateur espagnol Christophe Colomb n’avait pas cherché une route plus rapide vers l’Asie du Sud-est. Cette exposition examine les dernières plantes comestibles découvertes et leur impact majeur sur la culture, l’économie et la politique mondiales.
Where would we be without Italian tomatoes, Irish potatoes and Belgian chocolate? The reality is that these and many other plants familiar to us today are not indigenous to Europe.
Early adopter Christopher Columbus apparently translated the papaya’s Carib name ‘ababi’ as ‘fruit of the angels’.
Annonas, custard apples and soursops are small tropical trees or shrubs from the Annonaceae family. The genus Annona includes approximately 200 recognised species.
The greatest diversity of tomato species is concentrated in South America, especially in the Andes.
Capsicum (pepper) is a neotropical genus belonging to the Solanaceae family which includes around 32 species of shrubs and subshrubs.
The potato originated in the Andes, where the indigenous population domesticated a variety of native wild species.
The cassava is a shrub that grows up to 3 meters in height with tuberous roots, rich in starch and reaching up to a metre in length.
The cacao is a small tree, reaching up to eight meters in height. The fruit contains 30-40 seeds surrounded by a white pulp – these are the cacao beans.
The peanut or groundnut is a herbaceous plant, between 30-50 cm tall.
Corn is an annual grass of the genus Zea which includes seven species native to Mexico and Central America.
Among the Cactaceae, Opuntia is the most widely distributed and the most diverse genus, with approximately 75 American species.
Exploring the history of vermouth, an aperitivo drink produced in Turin
Explore the history of ice-cream in Sweden
Take a culinary tour to discover seven foods named after European places
Extending 36 kilometres along the Danube, the Wachau is a landscape of stunning scenery
A short history of working as a waiter in restaurants
From coffee, tea and tobacco to UNESCO: the story of Van Nelle business started with a small shop.
Behind pizza's simplicity lies a much more complex history – this is the tale of the Margherita’s migration.
The history of the Jacob’s Biscuit Factory, home of the cream cracker.
Here's a sweet treat: this gallery presents chocolate advertising from across Europe.
The history of Swiss seasoning Maggi
With today’s craft beer movement, the origins of beer culture come more and more to the fore.
Tea: where it’s from, how you grow it, and how the plant is prepared?
Archaeology can give great insight into what processes have made us the humans we are today.
How do you take your tea? Served in an elegant parlour, from a flask or during a Japanese ceremony?
From the earliest archaeological finds to more recent technology, how we prepare our food.
Meet the women who taught Europe to cook.
Highlighting vintage food and drink advertisements in European newspapers.
Rotterdam's contribution to the world’s fast-food heritage is kapsalon
Ice cream, eis, gelato... eating and enjoying ice-cream is a quintessential summertime activity
Scénarios d’apprentissage sur les aliments
English, STEAM - Primary school
STEAM - Lower and Upper Secondary
English and Philosophy - Upper secondary
English and History - Primary school
Language subjects, STEAM - Vocational educational training and Lower secondary
History - Primary school
Art, English - Upper secondary
English, Language subjects, STEAM - Lower secondary, Upper secondary