A new perspective is taken by the BotanicArt – Oasis series in exploring gastronomic culture; this time, we present flavors and taste experiences from the silver screen. In the new series, through international feature films, we explore gastronomic phenomena, unique ingredients, and culinary traditions. The inspiration drawn from these films is also applied in everyday life.
MARCH EVENTS starting at 5:00 PM at the Dubniczay Palace
29 Vár u. Veszprém, 8200
March 4
Spring Exhibition in the BotanicArt participatory space
March 11
Jókai Vegan. Reimagined Reform Era dishes from the writings of Jókai
On the occasion of the closing of the Jókai 200 memorial year, in the spirit of modern nutrition, we present recipes inspired by the famous writer’s favorite dishes with vegetarian and vegan twists. Among other things, we will learn what “levélensült” and “görheny” are, and we will also taste the “krampampuli” from The Gypsy Baron.
The BotanicArt participatory space of the House of Arts Veszprém, which encourages environmental awareness, is a continuation of our cultural-artistic program launched in 2023 within the European Capital of Culture project together with Elefsina, focusing on the use of wild, edible plants. Through the project, visitors can discover dishes and gastronomic stories inspired by literature and history from an imaginary table.
March 18
Gastro Memories 3. Cities + Recipes: Nepal
In our new series, invited guests present the everyday life and unique culture of places they have explored. They share exciting experiences and their favorite dishes enjoyed during their travels.
For the third occasion, we remain on the Asian continent and visit Nepal. Nepal, located in South Asia, is a country with unique natural and cultural features. It is best known for the Himalayas and Mount Everest, but its gastronomy is also gaining increasing attention. Nepalese cuisine reflects the country’s geographical and cultural diversity.
Simple ingredients, fresh vegetables, and aromatic spices create a distinctive culinary world. The most famous dish is Dal Bhat, consisting of lentil soup and rice, consumed almost daily. Momos, stuffed steamed dumplings, are also very popular. In addition, Thukpa, a noodle soup, is common, especially in colder regions.
During the evening, one dish from the shared “gastro memories” will be selected and tasted together.
Contributors: Ágnes Király and László Jant
March 25
Easter Preparations 1. The Egg, When Decorated
Decorating Easter eggs is an ancient and creative tradition, ranging from million-dollar masterpieces to natural dyeing techniques using treasures from nature. At our first Easter workshop this year, although we cannot present an exhibition of Fabergé eggs, our presentation will introduce a wide range of egg-decorating techniques / horseshoeing, wax-resist writing, carving, brush painting… /.
Afterward, we will color and decorate Easter eggs with plant patterns using natural materials. Inspired by the idea of Zsuzsanna Kriston-Bordi, we will also apply the Japanese handmade textile technique, kimekomi, for egg decoration.
April 1
Easter Preparations 2. GREEN BRUNCH. Easter with vegetable dishes
Brunch has quickly become popular both abroad and in Hungary as part of weekend relaxation. The word originates from the English words breakfast and lunch. It refers to a leisurely meal eaten between 10 AM and 2–3 PM, differing from usual meal times. It can be understood as a late breakfast accompanied by fruit cocktails or an early lunch.
The Easter holidays are particularly suitable for enjoying seasonal spring favorites in this way. On this occasion, the BotanicArt Oasis project presents a selection summarizing popular green trends in the world of brunch and helping with their adaptation.
Planned continuation:
April 8 – Gastro Memories 4. CITIES + RECIPES: László Kóródy: Singapore
April 15 – Films and Food 3: Master Cheng, Focus on Chinese gastronomy
April 22 – Earth Day / Arboretum Cookbook. Tree species in gastronomy
April 29 – HONEY / World Bee Day. Exploring the gastronomic history of this golden treasure
Food will be prepared for demonstration purposes at the event, and tasting is at everyone’s own responsibility.
