BotanicArt - Oasis / April

April 8. Gastronomic Memories 4. CITIES+RECIPES: László Kóródy: Singapore

We continue our journey through Asia this April. This time, we’re visiting the city-state of Singapore, a former British colonial hub. Our tour guide will be László Kóródy, the curator of our Tegularium, a collection of brick history. In addition to learning about cultural curiosities, we’ll also discover truly colorful culinary delights in the lecture by this intrepid traveler, brave traveler’s presentation. Among other things, we’ll sample one of the most exciting Asian soups, laksa, and learn how to make nasi lemak.

April 15. Movies & Food 3: Master Chef’s Kitchen, 2019. 114 min., /Director: Mika Kaurismäki, Screenplay: Hannu Oravisto / We will be screening the third film in our series at the art cinema in Veszprém / FOTON Audiovisual Center. Following the screening, we will have a discussion in FOTON café; among other things, about the phenomenon of how gastronomy transforms a community’s life through the authentic discovery of cultures that were once considered foreign, such as Chinese culture. This now-classic comedy film spices up everyday life in Scandinavia with the flavors of one of the world’s most exciting Asian cuisines.

April 22: Earth Day / Arboretum Cookbook. The Treasures of Tree Species in Gastronomy: cinnamon, pine nuts, pine buds, maple… Although they are native to different climates, what they have in common is that each tree species offers unique “gifts” to gastronomy. They have long played an important role in the preparation of various dishes, adding excitement to otherwise ordinary flavors. In connection with the Arboretum theme of the 2026 Veszprém Spring Exhibition, on Earth Day we will discuss the relationship between trees and the culinary arts in the interest of environmental protection and a sustainable future. We will also explore the large-scale contemporary visual arts exhibition through a guided tour.

April 29: HONEY / Bee Day. We’ll explore the culinary history of this golden treasure. Honey consumption is a long-standing tradition in our country. Numerous historical sources attest to this, such as the charter of the Tihany Abbey (1055) mentioning 50 beehives, and the Pécsvár charter (1015) mentions 12 beehives and 6 cerearius. The importance of beekeeping is evidenced by the fact that 50 books on beekeeping were published between 1700 and 1800. On Bee Day, we’ll learn about the importance of pollinators and taste the most popular types of honey. We’ll learn several new recipes for creative uses of “liquid gold.”

Food will be prepared for the event on a sample basis, and everyone is welcome to try it at their own discretion.