Maturation as a cultural achievement
The ripening processes underlying Twann bread have remained unchanged for thousands of years. We would like to turn our attention to the grain itself. What role does time play and what impact does the shortening of the ripening process have on the quality of the food?
Professional grain grower Peter Kunz talks with researching chef and exhibition organizer Susanne Vögeli about the cultivation, processing and consumption of grain.
Podcast: Maturation as a cultural achievement
March 4, 2021 - Cereal grower Peter Kunz talks with research-based chef and exhibit creator Susanne Vögeli about growing, processing and eating cereals.
A compilation from the online event of 4.3.2021 in the context of the exhibition The Bread from the Lake 25.11.2020 - 05.04.2021
About the Mühlerama Podcast
In the Mühlerama podcast "Be our guest", we invite new guests to our bakery for each episode to talk freely and unscripted about food while eating. The Museum Mühlerama is a competence center for nutrition with lively mediation and thus the ideal place for such an exchange.
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