How we can transfer cooking as a model to all other areas of life and how it is suitable for showing in a very direct way how our actions in cooking affect us.

The artist Arpad Dobriban has been working with cooking as an artistic medium for over 30 years. At this event, he will show and explain some examples of his work.

A smaller selection of food does not necessarily mean a joyless cuisine. This attitude can be quickly discarded when we have the opportunity to taste traditionally produced products in their optimal quality and processing. These dishes give us a faint idea of what it might have been like.

Places are limited. Please register in advance.