Sorry, this entry is only available in German.
Sorry, this entry is only available in German.
The Koch.Campus gathered roughly forty international taste experts for a “Trip Inward,” with intense dialog and exchanges on two culinary questions: What is the value of offal cuisine in modern times? What influence do different soils have on the taste of vegetables? Their answers for these themes reached for the historical, philosophical, scientific and above
Sorry, this entry is only available in German.
“Powerful, fresh and dense with delicate notes of fresh hay” — “beautiful balance of fat, meat and flavor with full-bodied texture.” These are just two of the descriptions cooked up by a circle of experts to define the taste profiles for several different breeds of sheep. The fascinating experiment at the Koch.Campus put the focus
Sorry, this entry is only available in German.
Sorry, this entry is only available in German.
Sieveringer Straße 27, 1190 Wien
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