Logbook TransTiP - Part 2: Summer school with spicy sauce
How do people live on the Tibetan Plateau? Which impact has the climate change? During the two-week summer school in Chengdu, China, the team of the International Research Training Group TransTiP, funded by DFG, gets a first glimpse into Tibetan culture. And Dr. Nicole Börner, Kim J. Krahn and Alexandra Müller from the Institute for Geosystems and Bioindication experience how spicy Asian food can be.
“In sunny 38 °C and rain-free days - very unusual for Chengdu this time of the year, because the rainy season is actually going on - the next round of the summer school started. A classic group photo of all participants, teachers and organizers should of course not be missing here.
A full day was especially devoted to the residents of the Tibetan Plateau. Ciren Yangzong from Tibet University in Lhasa presented her research on the impact of climate change on the locals and showed how dramatically changes in legislation and tourism affect their way of life.
We also gained a first-hand insight into Tibetan culture. For example, Tibetans mainly eat dried meat as there are few ways to keep fresh food. The traditional butter tea - a drink made of tea, yak butter and salt - should not be missing from any meal. The lectures were loosened up with interactive tasks in which the international participants worked out solutions together.
In addition to scientific work, cultural exchange is particularly enriching. We were able to get to know the most popular dish in Chengdu, the “hot pot”, to which a few Chinese colleagues led us into a beautifully designed restaurant. Despite a few tears and bright red faces due to the extremely high degree of spiciness, we really enjoyed this sociable form of eating.”
Text: Dr. Nicole Börner, Kim J. Krahn, Alexandra Müller
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