On the apparent harmlessness of cooking

How can we transfer cooking as a model to all other areas of life?
How can it be used to show how our actions when cooking can have an effect on us? What would it mean to specifically cook with less food again?

Participants will explore these and other questions in this lecture. For example, a smaller selection of food does not always mean a joyless cuisine. This attitude can be quickly discarded if you only have the opportunity to taste traditionally produced products in their optimal quality and processing. 
The served dishes give us a faint idea of what it might have been like.

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 to participants. In addition, participants can look forward to small samples to try.

Places are limited. Please register in advance.