Food is a necessity for life to ensure a healthy and energized body to carry out life's activities. Food also has a strong relationship with culture, race and religion. The transition from advancement from ancient times to the millennium
era also contributes to a significant change in the world's nutritional

Not only in terms of changes in diet patterns, even styles, cooking
utensils and equipment while facing the dining table, the process of
food preservation and preparation also experienced a shock and shift in
the era of circulation.

Food is also undergoing adaptation from non-staple foods or traditional local people. This is because of the transfer of society, culture, technology and dietary patterns. However, many are still vaguely about the nutritional and food patterns
that have now become the stomach and the main ingredient that gives
energy to survival.

There are many questions playing in the head or perhaps many who ignore
it even to find out it is interesting, especially in knowing the origin
and history of an event or technology. 
Based on that humble knowledge, then in 1980, in an old building former
world food producer, Nestle, established an Alimentarium Food Museum to
give a deeper insight into the food transformation around the world.

Located on the shores of Lake Leman, Vevey, Switzerland, has now become
one of the tourist locations that tourists must visit to the city.

Additionally, faces the famous comedian Charlie Chaplin and the world's
largest covered fork in the lake, which is a symbol of the Alimentarium
Nutrition Museum.

Not so far, its beautiful setting with its scenic snowy mountains and a
pedestrian area featuring panoramic shoreline trees, is absolutely
The Alimentarium Food Museum, which is open from Tuesday to Sunday,
from 10 am to 6 pm, is indeed able to highlight a visitor's attention
and enthusiasm to learn about food history and nutrition patterns from
ancient times to today's times.

The Alimentarium Food Museum Officer, Janet Jant, said that visitors
who visit here will be thrilled to see various levels of food
transformation from producers to consumers, production processes,
preparation and use. 
He said, here, there are regular exhibits and temporary exhibitions placed in this three-story building. The exhibition is still presenting food in the context of socio-economic and cultural. It is divided into three sections namely scientific, entnological and the history of food and nutrition.

various types of cooking utensils used from ancient times to today from around the world.

Just enter this museum, visitors are brought into the cooking
exhibition booth (Cooking) which contains complete modern kitchen

Here, professional chefs will demonstrate their skills to visitors, as
well as showcase various kitchens from ancient times to the use of gas
and electric stoves, he said when met recently.

In this section, visitors can see the process, preservation and preparation of food from raw materials to food. The process is complex and different from one place to another and from one century to another.

Its preparation is also not genuine because it is heavily influenced by the individual and the social values ​​of a region. Hence, understanding the culture and life history of a society is important.

Turning to the Eating section, many queries will come out when discussing about it.
What food is served during dinner, how to balance our diet, how to eat
food compared to other countries and the future, and so on.

It should be emphasized that, we eat for life. Culture and religion always play a role in determining whether a plant or animal can be eaten or otherwise. Consequently, this food section exhibits food-to-human relationships,
balanced food pyramids and four different dining times in different
places and continents.
This section also shows the evolution of the dishes and the rules when eating in restaurants and in stalls.

Going to the second floor, visitors will be taken to purchase
(Purchasing), which is the start of agricultural material shifting to
the shopping center shelf. 
This section covers the use of, food security, traditional and industrial food production, marketing and agriculture. Something interesting to know is the digesting digestive adventure.
Here's where you can test five senses, explore the digestive tract with
a three-dimensional film, learn about metabolism and eating habits

It is incomplete if you are not visiting the Nestle Room, which is on the third floor next to the temporary exhibition space.

It contains many interesting stories since the establishment of Nestle in 1867 by the founder, Henri Nestle. She begins with extracting condensed milk for baby, Farine Lactee
Nestle, which is specifically designed to help mothers who can not
breastfeed their babies.
Nestle's first customer is a baby who is not enough months who can not breastfeed and other alternatives.
From then on, Nestle has grown with a wide range of consumer products
to date being recognized as the world's leading food industry. 
Visitors can find out the history of establishing, advertising, early
packaging and souvenirs since the evolution of Nestle's establishment.

Nearly half of Nestle's consumer products are children, so to inform
more of these groups about nutrition, Nestle establishes a Junior
section for children aged six to 12 years to explore the world of
Junior who opened in 1995 gave children an opportunity to get food and
nutrition through interactive games based on discovery and

the start of street stalls and fast food in the United States.

In the kitchen lab division, children have the opportunity to explore
nutritional and nutritional nutritionally practically cooking.
They make a variety of foods and take part in workshops on food changes.

The food laboratory can accommodate 12 children at a time. Kitchen and all appliances are designed to suit children. The Chef will help the children prepare food.

Similarly, a computerized restaurant that brings kids closer to food groups and nutritional functions.

Children prepare their meals by selecting food cards from their own counter. At the bar, computer programs help them to choose a variety of foods from food groups based on their use in the body. Once the children know how to choose a balanced diet.

These people will be excited to explore the digestive tunnels that
start from the teeth to the abdomen with the help of animations and
shows about organs that help digestion daily. 
In conclusion, the Alimentarium Food Museum with the collaboration of
the Nestle Foundation is beneficial not only as a tourist hub but also a
reference to every group who wants to know the transformation of
universal food.

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