Eating means far more than merely a lifesustaining activity. What we eat and what we don’t eat touches upon social, economic, ethical, religious as well as health-related issues. What interests us here is not only the question what we eat, but also how (dining culture and table manners), where (at home, at work, on the move) and with whom (alone or in company).

Relying on examples of tableware, cutlery and so-called “guides to table etiquette” the first part of the exhibition explains the development of dining culture and table manners. It sheds light on the origin of certain foodstuffs, what people ate in the past and what the future holds for us in terms of food. Portraits of famous Swiss cooks in foreign services and of some of the top chefs of today illustrate the significance of food preparation.

The second part of the exhibition focuses on Swiss culinary heritage. Since when have we been eating Schabziger (herb cheese), roesti, fondue, Birchermuesli, Wäjä (pie), and chocolate, and who came up with them in the first place? When and why did rennet cheese prevail over sour milk cheese? Which parts of the country do the different types of cheese come from? Furthermore the exhibition deals with such things as the growth of animal husbandry, the stimulation of meat consumption, famines and fasting.