Salt is much more than just a seasoning. Salt is essential to life, and therefore a valuable commodity. For centuries Switzerland was dependent on salt imports. In 1836, a determined German drilling specialist and ‘salinist’ changed that for good.

The history of Switzerland comes with a big slice of ‘Wurst’. National dish or globalised cervelat: Swiss identity is all tied up with a very special sausage.

Vegan and vegetarian diets are considered healthy and sustainable. A look at the history of vegetarianism in Switzerland shows how giving up meat created a market of the future.

What images of a man’s role were disseminated in Switzerland’s mainstream visual media in the 1950s? After the war ended, people were looking for alternatives to the traditional image of the family man, and a lot of men found themselves standing at the kitchen stove.

A visit to a grotto is a highlight of any stay in Ticino. Enjoying local products and regional dishes under the spreading shade of the trees is an experience not to be missed. What stories could these celebrated stone structures tell?

For decades, the Katzensee near Zurich was used as a dumping ground for glass. A look into bottles from days gone by.

A drinking bowl from Stein am Rhein is among a trove of precious glass finds dating from the Roman era. The piece itself is spectacular, but the circumstances of its discovery are just as remarkable.

Why pigs are lucky charms, and why it was a stroke of luck the Bernese killed a bear on their hunt…