We buy and consume food on a daily basis, but where do our tomatoes, maize and strawberries really come from? Why do we use a knife and fork? What did people eat in the past and what will we eat in the future? Visitors will encounter a range of set tables, each one covering a specific topic of the exhibition’s rich spectrum including trends and taboos, provenance and production, dining culture and table manners, hunger and affluence, meat consumption and the future of food. You'll also see portraits of some of Switzerland’s leading chefs and famous cookbooks will reveal the significance of food preparation. Naturally, the main focus is on the culinary heritage of Switzerland. This includes classics such as fondue and muesli, but also lesser-known specialities from across of the country.