Eating has always been about more than just consuming food. This summer, researchers and culinary experts will demonstrate the many facets of the culinary arts at a public lecture series organized by TUD Dresden University of Technology (TU Dresden) and the Saxon State and University Library Dresden (SLUB).

Under the title "Food as a feast for all the senses: Culinary aesthetics in an interdisciplinary perspective from 1800 to the present day," Prof. Josef Matzerath and Prof. Andreas Rutz, historians at TU Dresden and co-initiators of the German Archive of Culinary Arts at the SLUB, have invited experts from Germany and Switzerland to give lectures on and discuss culinary phenomena. The topics include flavors, wine, garden culture, Italian cuisine, porcelain, Eat Art, literary incorporations and the contemporary gourmet art. Each event consists of a main lecture and a subsequent panel discussion with other guests, which is also open to questions from the audience.

The ten public lectures, to which all culinary enthusiasts are cordially invited, will start on April 17, 2024 and will take place every Wednesday at 6:30 pm in the Klemperer Hall of the SLUB, Zellescher Weg 18, until July 3.

Media representatives are particularly welcome to attend the opening lecture on April 17, 2024 at 6:30 pm. It will feature an introduction to culinary art and its history in Dresden by Prof. Josef Matzerath and Prof. Andreas Rutz.

The entire program of the lecture series is available at www.slubdd.de/ringvorlesungkulinarik.

The lecture series is sponsored by the Christian C.D. Ludwig Foundation, the association for food history in Saxony “Ernährungsgeschichte in Sachsen,” and DRESDEN-concept.

Contact:
Prof. Josef Matzerath
Chair of History of Saxony
Institute of History
Tel: +49 351 463-37234

Prof. Andreas Rutz
Chair of History of Saxony
Institute of History
Tel: +49 351 463-36460

German Archive of Culinary Arts:
On October 10, 2022, TUD Dresden University of Technology (TU Dresden) and the Saxon State and University Library Dresden (SLUB Dresden) established the German Archive of Culinary Arts at the SLUB Dresden. The extensive culinary arts collection comprises manuscripts, books and journals as well as menu cards, illustrations, photographs and audiovisual media and is one of the most important of its kind in Europe. Highlights include collections by Ernst Birsner, Walter Putz, Wolfram Siebeck, Eckart Witzigmann and Kurt Drummer. The German Archive of Culinary Arts forms the basis for interdisciplinary and transdisciplinary research in the humanities, cultural studies and natural sciences regarding culinary art, table culture and nutritional science and their impact on culture and society over the ages, as already successfully established at TU Dresden. SLUB Dresden and TU Dresden are jointly invigorating the scientific and societal discourse related to nutrition and culinary arts by organizing events, exhibitions, publications and participatory formats, thus developing the German Archive of Culinary Arts as a pivotal infrastructure for research, teaching, and the transfer of knowledge to society.

Contact:
German Archive of Culinary Arts
Saxon State and University Library (SLUB)
Tel.: +49 351 4677-510

www.archivderkulinarik.de