The exhibition C O P A I N by artists Gerda Steiner and Jörg Lenzlinger was a hymn to bread and the people who make it - bakers, but also bread lovers from all cultures - and offered a new perspective on this foodstuff, whose history goes back to the beginnings of agriculture.

We all know hunger. It comes over us again and again. It makes us tired or irritable. What happens in the body when we are hungry? What does an empty stomach feel like? What does it mean to be full? When circumstances allow, we eat until we are full, often beyond. But not everyone has this option. Many people

An artistic exploration of the oldest sourdough bread in Switzerland In 1976, archaeologists excavating at the train station in Twann make a find that is unique in Europe. Between pile dwellings, bones and arrowheads they find an intact sourdough bread. It has all the characteristics of today's bread. The

How will we provide enough protein for a world population of over 9 billion people in 30 years? The exhibition provides an overview of protein-rich foods, demonstrates the cultural significance of insect consumption, and provides an insight into the industrial breeding and processing of insects.

The Wywiol Collection in Wittenburg DE pays tribute to one of mankind's most important foodstuffs with its more than 3000 flour sacks from all over the world. With a loan of 80 flour sacks, the museum Mühlerama reflects on its core business and focuses on the industrial mill and its end product, flour. There will be

The current special exhibition "City Vegetables" finds an enthusiastic audience. Experienced gardeners are equally attracted by this trendy topic as people without green fingers. Reason enough to carry the exhibition over into the winter and extend it until the end of April 2015. Cold, wind and weather

In recent years, countless urban gardening projects have sprung up around the world, allotment gardens are all the rage, and those who don't have a patch of land of their own plant their vegetables on their balcony. The exhibition "City Vegetables" at Mühlerama wants to know: What's behind this gardening craze? What vegetables grow in

Sausage is not just sausage! In addition to Cervelat, Kalbsbratwurst, Schüblig and Salsiz, there are hundreds of other varieties in Switzerland. In this exhibition, Mühlerama dedicated itself to a unique culinary cultural asset that should not be missing from any folk festival, but which also has its place on the menu of the gourmet restaurant.

We eat with pleasure and without hesitation. Our food is safe! That is what we assume today. Food controls are strict. But is this really the case? Aren't environmental toxins contaminating our food? What about glutamate and the many e-substances? Is organic the alternative? The fear of poisoning accompanies people

At the dark hour of the ghosts, a queasy feeling creeps over even the bravest. Fear of ghosts has accompanied people since time immemorial, and even today the misty figures fascinate us. And not only as fiction in film and literature, but also as very real beings. The belief in ghosts is very much alive and also with us.

Tongue and nose provide moments of happiness and starry hours in our mouths. It is therefore all the more astonishing that many people mindlessly chow down on their food and are hardly aware of their sense of taste and smell. To remedy this deficiency, Mühlerama is dedicating its new special exhibition to the topic of taste. The special thing about it is: In

When we eat, it's about pleasure, nutrition, health - and power! Powerful people like to use food to achieve their goals. Since food is a vital and coveted resource, it is particularly easy to manipulate people. And those who control the cultivation, processing and trade of food have a lot of power.

On the scales! By weighing and measuring one's own body, the special exhibition "Voll fett. An exhibition with weight" starts directly with the visitor. Fat is tackled from different angles and encourages visitors to question today's slimming ideals and shows the variety and diversity of the body.

On the occasion of its 20th anniversary, the museum Mühlerama takes up the theme of beer and goes back to the origins of Mühle Tiefenbrunnen, which started as a brewery in 1890. How and from what is beer brewed? Learn about the everyday life of brewers from different cultures and eras and experience history and

Their smell is beguiling, their color of magical luminosity, and some burn on the tongue like fire! Exotic spices add flavor, pungency and color to our dishes. The exhibition recounts the eventful history of the spice trade, describes the importance of exotic spices in medicine and pharmacy and reports

 "Full of fluff" is not the name of a new trend movement, but takes a look at the traditional Birchermüesli. Whether porridge, mash or mush - the unappealing dish formed the nutritional basis for the common people throughout Europe for centuries. The success story is traced from the original recipe