Forschung mit Geschmack

Originelle vegetarische Brötchen können BesucherInnen im UniGraz@Museum kreieren und dabei auch ihr Wissen über fleischloses Leben erweitern. Die gesamte Uni serviert ab 17 Uhr Forschung mit Geschmack.

Die Uni Graz serviert heute ab 17 Uhr an vier Standorten Kostproben aus der Wissenschaft rund ums Essen

Im Botanischen Garten, im neuen Chemie-Gebäude am Universitätsplatz 1, im UniGraz@Museum und im Haus der Wissenschaft kann man heute von 17 bis 23 Uhr geschmackvolle Forschungsergebnisse mit allen Sinnen erleben. An insgesamt 18 Stationen können große und kleine BesucherInnen riechen, fühlen, verkosten und selbst experimentieren. Wo der Pfeffer wächst erfährt man ebenso, wie welche Nahrungsmittel jung halten, was Religion mit Essen zu tun hat oder welche Gaumenfreuden das Mittelalter kannte.

Darüber hinaus gibt es um 18 Uhr im Hörsaal 03.01 eine Experimentalvorlesung sowie weitere Kurzvorträge:
19.00 Uhr: Kochrezepte mit Geschichte - Textforschung zur historischen Kulinarik
19.30 Uhr: Anti-Aging: Der Kampf gegen die Zeit
20.00 Uhr: Warum wir essen, was wir essen: Geschmack, Gewohnheit und Gesundheit
20.30 Uhr: Kochbücher in einer wissenschaftlichen Bibliothek? Zum Stellenwert historischer Sammelgüter
21.30 Uhr: Warum wir essen, was wir essen: Geschmack, Gewohnheit und Gesundheit

Weiters lesen Beatrix Mülller-Kampel und Wolfgang Schmutz aus dem Literaturkochbuch "Williges Fleisch, schwaches Federvieh" (um 17.30, 19.00, 20.30 und 22.00 Uhr in der Lounge am Universitätsplatz 1 / EG) sowie Frank Madeo aus seinem Roman "Hymne auf ein liederliches Leben" um 21.00 Uhr im Seminarraum im Offenen Labor (Universitätsplatz 1 / EG)

Dagmar Eklaude

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