In reaction to the social distancing measures imposed during the pandemic and under the motto ‘living together’, with his work Ket Baker, Daniel Wagener invites us to come together to bake bread in a custom-made oven placed in front of the museum. The installation is also an opportunity to engage with the artist and his guests and explore your knowledge of bread, grains and flour, the skills involved in making dough, the art of leaven, how to knead dough, prepare kindling to fire the oven, and baking techniques.

A series of informal exchanges for varied learning experiences in a relaxed environment are organized around the work “Ket Baker” (2021) by Daniel Wagener.

28.11.2021 | 14h30 – EN | 16h00 – FR
Karl de Smedt: All about sourdough, The Sourdough library Brussels

15.12.2021 | 19h00 – FR
Didier Demorcy : Causerie – Histoire de blés et d’Occident. Des premiers semis paléolithiques aux récoltes en péril du capitalisme mondial

30.01.2022 | 15h00 – LU/FR
FerroForum et DKollektiv : Alerte Gourmande – Iessen op eege Gefor ! Autour du livre Gudden Appetit

13.02.2021 | 15h00 – LU
François Kieffer: Vun ale Weesszorte zum Brout
François Kieffer sows old varieties of cereals, to help safeguard this endangered cultural and agricultural heritage, and to make people rediscover the taste of bread as in the old days. What are the origins of wheat? How did it evolve? What do you need to grow wheat suitable for baking bread? What wheat families are there? Discover the secrets of the old wheat varieties, up to the making and baking of bread.