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#10 What does the Middle Ages taste like?
With Helmut W. Klug - Culinary Historian
With Helmut W. Klug - Culinary HistorianHow was “mock venison” made in the Middle Ages? And why is the 15th century particularly important for historical cookbook research?
#9 Why are ribosomes so important?
With Brigitte Pertschy - Molecular Biologist
With Brigitte Pertschy - Molecular BiologistWhat are ribosomes and why are they found in all cells? Are there trends in science too? Women in cutting-edge research—a rocky road?
#8 Old varieties or supermarket apples?
With Stephan Monschein - Botanist
With Stephan Monschein - BotanistWhere do our apples actually come from? Why are apples that turn brown quickly after being cut the better choice? How old can apple trees get?
#7 How conservative is heavy metal?
With Peter Pichler - Cultural Historian
With Peter Pichler - Cultural HistorianCultural historian: How can one actually research heavy metal? How did black metal become the counterculture of the counterculture? How does metal reflect the problems of the respective era?
#6 Wine & bread at the Last Supper
With Christian Wessely - Fundamental Theologian
With Christian Wessely - Fundamental TheologianWhat wine was served at the Last Supper? Why can only unleavened bread be used in Holy Mass? Do I really have Jesus in my mouth when I bite into the host?
#5 Can I eat lichen?
With Martin Grube - Mycologist
With Martin Grube - MycologistWhy do lichens prefer deserted areas? What does a slime mold actually taste like? Why is Martin happy when algae multiply in the swimming pool? How can young people be inspired to go out into nature in the digital age?