Pesto, parmesan and polymers
Why does sauce stew overnight in Italy? What does pasta have to do with glass? And what happens to a pasta when it becomes soft?
Knowledge tastes good! - Two passionate scientists and chefs swap their lab coats for chef's aprons. They debunk the best-known myths and prejudices and answer many completely new questions about our diet. Meanwhile, they conjure up for you perhaps the most popular dish in the world: pasta.
Dr. Argang Ghadiri researches and works in health management, and in his spare time he loves to be in the kitchen. In his show Wissen schmeckt he brings his two passions together and serves a tasty menu for mind and palate with guests from research.
Prof. Dr. Thomas Vilgis teaches theoretical physics at the University of Mainz and heads the Soft Matter Food Physics working group at the Max Planck Institute for Polymer Research in Mainz, which researches the physical aspects of food, including ingredients and preparation.
As part of the series Heidelberg Kocht!
As part of the International Science Festival - Geist Heidelberg
The Heidelberg Kocht! events can be booked individually or as a Combiticket booked. The four events on Saturday, November 20, can also be booked at a reduced rate as a Day ticket booked at a reduced price. Please note the different price levels.
What you always wanted to know about pasta, but never dared to ask
Argang Ghadiri and Thomas Vilgis
Cooking show Geist Heidelberg
Prices plus fees
Regular 11,90 €
Reduced 9,90 €
Member 6,90 €