Photosynthesis organisms (as well as those peculiar ones, fungi) are the basis of human sustenance, but the science that deals with them is rarely the center of attention. However, without botany, there is little chance of understanding how we become what we eat.
Karoly Binxza Students of the University of Horticulture (now known as the Hungarian University of Agricultural and Life Sciences, MATE) have been singing poems at his botanical lectures for many decades. In addition to nature conservation and agro-ecological research, the scientific activity of the doctor of the Hungarian Academy of Sciences also includes pedagogical and methodological developments. It’s no surprise that he’s started making videos in the past few years: Instead of giving a college lecture, he introduces a plant in a few minutes that we often encounter in the kitchen while cooking. In addition to morphological and physiological information, many things are revealed about a particular plant that are not closely related to botany – in the case of red onions, for example, how to avoid the tearing that usually occurs during cutting.
Teacher Penksza Botanist in the kitchen The series is available for free on YouTube. Of the more than a hundred 5-6-minute rings, we now recommend the red onion ring, but there are also rings about hemp, chicken threads or Brussels sprouts, and even pine, bamboo and green onions, which rarely appear in Hungarian kitchens, not excluded.
In addition, there are other videos on Penksza channel. The example below shows the unexpected difficulties of mopping the lawn:
Our related articles on Qubit:
“Social media evangelist. Baconaholic. Devoted reader. Twitter scholar. Avid coffee trailblazer.”