Pesto, parmesan and polymers

Note: Unfortunately, the event has to be cancelled. Purchased one-way tickets for the event can be returned at the respective advance booking office. Buyers of day tickets and combination tickets are requested to contact presse@dai-heidelberg.de. 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 their lab coats for cooking 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 researches and works in health management, and 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