Symphony of spices – From Vietnam to the world

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For over 2000 years, spices have linked cultures and cuisines worldwide. They are regarded as the first global commodities and played an important role in European colonial ambitions. Yet surprisingly little is known about their history, origins and their journey into our kitchen cupboards. The exhibition follows the trail of star anise, cinnamon and cardamom from northern Vietnam. This trio of aromas gives Vietnamese noodle soup phở its unmistakable taste, while in Switzerland the scents evoke festive feelings. Between phở and mulled wine, a complex web of historical and contemporary connections unfolds – from local cultivation to the global sale of «exotic» spices. How do spices make the journey from production to consumption, and who are the people behind them? What are the spices used for? What memories and associations do their aromas and scents evoke in the Vietnamese diaspora here? The exhibition was developed on the basis of a research project in collaboration with students from the University of Zurich and researchers from Vietnam.