"Recipe for... Health from Roots" is an upcoming event offering a multifaceted exploration into the world of roots, taking place on 25 April at Experyment in Gdynia. The evening format, running from 18:30 to 22:00, will explore the historical and anthropological roots of Polish cuisine, the promising health benefits of root-derived substances such as adaptogens, and the culinary versatility of root vegetables in vegetarian diets.

The event will feature two insightful lectures interspersed with engaging cooking demonstrations and tastings. The first lecture, entitled 'Cuisine for Special Occasions', will be presented by Magdalena Tomaszewska-Bolałek PhD, of SWPS University. Tomaszewska-Bolałek, an orientalist and specialist in culinary tourism and diplomacy, will discuss how different events and seasons have historically shaped the Polish culinary landscape. The lecture will explore the significance of dishes served during religious holidays and important family celebrations such as baptisms, weddings and funerals, highlighting their role in conveying wishes for health, prosperity and wealth. Participants will learn about the specific products and dishes associated with different annual celebrations and life events, as well as their deeper, non-culinary meanings rooted in tradition, symbolism and even magic.

The second lecture, led by Anna Rychter, PhD, of the blog Dietetyka #NieNaŻarty, will focus on "Adaptogens: Will they make us forget about fatigue and stress? Dr Rychter, a nutritionist and lecturer specialising in nutritional therapy for obesity and metabolic disorders, will explore the rapidly growing popularity of adaptogens, natural plant substances such as ashwagandha, and their potential to help manage stress and fatigue. The lecture will look at how these substances affect our physiology, potentially improving stress resilience, sleep quality and overall performance. Dr Rychter will discuss the mechanisms of action of adaptogens, including their effects on neurotransmitters and cortisol levels, and present findings from scientific research evaluating their efficacy.

The lectures will be complemented by two live cooking demonstrations and tasting sessions led by Jola Słoma and Mirek Trymbulak, plant-based cuisine experts from Atelier Smaku. They will demonstrate how to prepare delicious vegan dishes. Attendees will have the opportunity to taste the prepared dishes, which will include creative options such as 'non-duck' with apples and horseradish cherry cream, and 'non-gyros' with a 'non-tzatziki' sauce. The demonstrations will use products from Polish shop Wege Siostry.

Prior to the main programme, from 18:00 to 18:30, participants will have the opportunity to visit the 'CLEVERFOOD for everyone' exhibition with a CNE educator. In addition, the Experyment Science Centre exhibitions will be open for exploration from 6pm to 10pm, providing further opportunities for engagement and learning throughout the evening. This event offers a comprehensive look at the importance of roots in various aspects of health and culture.