Raw, Cooked… and Rotten!
Why do we transform food? To make it more digestible, more nutritious, more flavoursome, but also to preserve it better.
Throughout the year, we explore these processes, from fermentation to curing, smoking, and the countless cooking techniques that change textures, colours, and flavours. Discover the "culinary triangle" in activities that combine history, science, and nutrition, punctuated by tastings.
Cooked, dried, smoked or matured? – From October to December
Meat has been part of the human diet since ancient times. Thanks to their mastery of fire, humans have diversified the ways in which meat is cooked and improved its nutritional qualities. Today, it comes in all shapes and forms! Sausage is a fine example of this. Tickle your taste buds and discover an endless variety of flavours – whilst enjoying it with moderation!
This event will not take place on 10 and 11 October, 7 and 8 November, or 5 and 6 December.