by Bodo Niggemann
06 / 11 / 19 to 28/ 11 / 19
Prof. Dr. Bodo Niggemann, who after a successful medical career (children’s and youth medicine with a focus on allergology and pneumology) and his retirement in 2017, is now presenting his artistic work, which he has pursued throughout his life in parallel.
In the Zagreus project, current works are exhibited, all of which consist of medical materials.
Bodo Niggemann’s profession as an allergologist is a steep one in order to illuminate the handling of allergens in food in the gastronomic field.
With a little humour we serve all allergens that have to be declared in a menu “for hyposensitisation”, where the guest has the free choice to eat the food that suits him well.
Menu
Infusion
Fennel and tomato
All allergens:
Cereals containing gluten
Crustacean/soft animals
eggs
lactose
fish
peanuts
soy
nuts
celery
mustard
sesame seed
Sulphur dioxide/sulphites
medicinal herbs
Lemon verbena, bearroot, rosemary, tarragon, lemon balm, mint
