BotanicArt - Oasis: October

October 7: Cocina Nikkei

At the next gastronomic evening in the BotanicArt series, we’ll guide our guests into the unique world of cocina nikkei. Born from the fusion of Peruvian and Japanese cuisines, this innovative gastronomy both preserves traditions and creates new flavors. Japanese precision, simplicity, and the richness of umami meet the distinctive spices, fresh ingredients, and bold flavor combinations of Peruvian cuisine. During the evening, we’ll explore the history of Nikkei culture, its signature dishes, and how the convergence of two distant gastronomic traditions can come together to create an exciting, contemporary culinary experience. As part of the program, we will visit House of Arts Veszprém to view its Peruvian and Japanese-themed photography exhibitions.

October 14: Edible Art

Dishes inspired by paintings from the museum’s collections to celebrate Hungarian Painting Day

To celebrate Hungarian Painting Day, we invite visitors to a special culinary and cultural adventure where art and gastronomy come together. Paintings from the museum’s collection serve as inspiration for the evening’s recipes. Among them are Adolf Fényes’s poppy seed roll, the lemons from István Csók’s painting Amalfi, and the oranges from József Rippl-Rónai’s paintings all come to life in our recipes. During the program, we’ll show how the colors and motifs of these paintings can become part of a shared cultural experience.

October

21st St. Ursula’s Day Cabbage Festival

To celebrate St. Ursula’s Day, the BotanicArt gastro-cultural program series will this time guide participants through the exciting culinary world of Southeast Asia. The focus is on the ancient—and now rediscovered—culture of fermentation: we’ll explore the history of Korean kimchi, its flavors, and the traditions of its preparation, while exploring the various possibilities of cabbage fermentation through Japanese methods.

October 28–October 31: from the Celtic festival of Samhain to All Hallows’ Eve

On the special day of October 31, during BotanicArt’s gastro-cultural evening, we’ll trace the evolution of the history and customs of Halloween from the ancient Celtic festival of Samhain to the tradition of All Hallows’ Eve: the evolution of Halloween’s history and customs. We’ll explore the symbolism of harvest, passing away, light, and darkness, while learning about the foods, drinks, and folk customs associated with the holiday. Stories, traditions, flavors, and moods, we’ll explore how an ancient Celtic festival evolved into the Halloween culture we know today.

During the program, food is prepared for educational purposes; consumption is at your own risk.