Pesto, parmesan and polymers
Please note: The event must unfortunately be cancelled. Purchased single tickets for the event can be returned at the respective advance booking office. Buyers of day and combination tickets are requested to contact firstname.lastname@example.org. We will then be happy to accredit you to an alternative event of the same price profile on our guest list.
Why does sauce in Italy stew overnight? 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 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. And whoever wants to may try it!
Dr. Argang Ghadiri is a researcher and works in health management. In his free 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, among other things, the Soft Matter Food Physics working group at the Max Planck Institute for Polymer Research in Mainz, which researches physical aspects of food, including ingredients and preparation.
As part of the series Heidelberg Kocht!
As part of the International Science Festival - Geist Heidelberg
What you always wanted to know about pasta, but never dared to ask
Argang Ghadiri and Thomas Vilgis
Unfortunately, the event has to be cancelled. Purchased single tickets for the event as well as day and combination tickets, can be returned at the house (2nd floor); Mon-Fri 1-6pm or serve as admission for the event "Saturday, 20.11.2021, 16:00 - David Höner & Roos Gerritsen - No Weapons in the Restaurant!"