From Cyclodextrins to Kayaks: A Very Hungarian Training Day
At CarboHyde, student training is not limited to cyclodextrins, laboratories and scientific discussions.
When students visit us, we also make sure they receive a proper introduction to Hungarian culture. And naturally, that includes a multi-stop journey through our world-famous—and not always particularly healthy—gastronomy.
With Andrea Trifoglio from the Bicyclos Horizon Europe project and Pedro J. Hernando Callejo from Matthieu Sollogoub’s laboratory visiting us, we had to do something about the summer heat.
So, we rented a few kayaks and headed out onto the Danube.
It was the perfect opportunity to cool down, enjoy the river and spend some time together outside the usual scientific environment.
Of course, no proper Hungarian summer experience would be complete without a stop in our world-famous—and not always particularly healthy—gastronomy.
After kayaking, it was time for:
LÁNGOS.
Deep-fried dough, usually topped with garlic, sour cream and plenty of cheese.
Healthy? Not exactly.
Well deserved after kayaking? Absolutely.
Hungarian? Very much so.
Cyclodextrin training, paddling on the Danube and a generous portion of lángos may sound like an unusual combination, but it made for a memorable CarboHyde day.
Because sometimes learning about cyclodextrins takes you beyond the laboratory.
And sometimes it ends with sour cream and cheese.
For our non-Hungarian readers: have you ever tried lángos? What toppings did you choose?
