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Mediamatic Eten Kamilė Vaitkutė
Chef Tommaso Buresti has something to say about…
As nice as it is to play with a raw tempeh, eating it unprepared is not the best idea. Jiwei and I sneaked into the kitchen to cook our samples (about which you can read in the previous post ).
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Mediamatic Eten Kamilė Vaitkutė
Are you prepared for the Halloween?
This post is about our FIRST impressions of raw tempeh, organic shapes and a crumb of Halloween spirit. After this silent break, we have decided to separate our update into two different posts. We...
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mediamatic office Paul Cohen-Tannugi, Elise de Jong
Intro to Compost
How to compost at Mediamatic
Instructions for composting in the kitchen and bar: Cut larger food scraps into small pieces (~5cm length) Collect scraps in the white buckets Empty bucket in the green containers Press down with...
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
A Taste from the Ocean: Poppy Seed Mycelium
It smells like...fish!
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
Tempeh Dinner First Trial!
Buckwheat and bulgur tempeh sheets' first trial for closed food
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Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
Buckwheat Tempeh Tastes like Black Bread!
In order to find out a nice taste of tempeh ware, we have been growing fungus rhizopus oryzae on different ingredients. This time we tried bulgur, buckwheat, corns and pop corns.
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Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilė Vaitkutė, Jiwei Zhou
It smells like fresh bread!
As the taste of lupin tempeh was only pleasant to Willem, we all together decided to test the mycelium growth on different materials. We collected different grains (the ones that we have a personal...
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Presentation: Mediamatic Biotoop Dijkspark Thorwald Voss, Suzanne Bernhardt
Bodemdrang
21Nov 2018- Neo Futurist Dinner 07 - with Suzanne Bernhardt and Thorwald Voss24Nov 2018This upcoming Neo Futurist Dinner focuses on the desire to connect with the ground beneath our feet. With each course, artist Suzanne Bernhardt and chef Thorwald Voss dive deeper into the earth
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Not Just Blood
Take This, For It Is My Body, Unsettling Suite, by Sarah Jane Norman
For Australian-Aboriginal artist Sarah Jane Norman, blood has been used to represent the Aboriginals’ dark colonial history. ‘Take This, For It Is My Body’ is an interactive performance piece where 6...
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Tempeh Ware with Flavour
Research continues to make tempeh ware more interesting
A food design research, aiming to optimise tempeh bowl tastes, texture, shapes, thickness and appearance, in order to create an interesting meet with tempeh bowls in our restaurant Mediamatic Eten.
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Presentation: Mediamatic Biotoop Dijkspark
Nomadic Picnic
- With DAY Collective19Aug 2018In this participatory performance, DAY collective presents an unconventional meal of six courses. Neglecting all the traditional ways of having food and socialising, the participants meet each other...
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Workshop: Mediamatic Biotoop Dijkspark
Workshop: Aquaponics
- Learn to build Aquaponics16Sep 2018Aquaponics is a sustainable food production system that combines the cultivation of vegetables and fish. It is one of the best ways to produce food in the city, because it hardly takes up any space.
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Jiwei Zhou
Desining with Mycelium Assistant
Interning in the clean lab, doing research and design with new mycelium materials
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Guénolé Penicaud
Aquaponics intern
Come to our greenhouse, I would be glad to give you a tour!
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Cuban Blood Sausages
Blood Sausage Performance by ENEMA Art Collective
Although we live in a world filled with different cultures, cuisines, and languages, there is one dish that is shared among cultures and one that has lasted through different traditions. That dish is...
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Presentation: Mediamatic Biotoop Dijkspark, Mediamatic Eten
Bloody Plant Steak
- Try the new vegan steak that bleeds12Jun 2018Food product designer Robin Haakmat from Vivera, created a vegan steak that bleeds and tastes like real meat. This product will be officially released on Monday 11th June in Dutch supermarkets. To...
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Paul Keller
Paul Keller is director of Kennisland, an Amsterdam-based think tank focussing on new forms of innovation for a more open and inclusive society. Paul works with governments, cultural heritage...
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Presentation: Mediamatic Biotoop Dijkspark
The Taste of Elder: Judas's Ear
- A year of Elder: Zeger Reyers and Sander Nederveen7Mar 2019Blossom, branches, berries and Judas's Ear: you can find all these ingredients on or around the Elder tree, the Sambucus Nigra. Artist Zeger Reyers and Brouwerij Oedipus follow the tree the whole...
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Presentation: Mediamatic Biotoop Dijkspark
The Taste of Elder: Branches
15Nov 2018Blossom, berries, branches and Wood Ear. All these ingredients can be found on the Elder tree, also known as Sambucus Nigra. Together with Brouwerij Oedipus and artist Zeger Reyers we research...
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The Ethical Way of Eating Blood
Blood Sausages by Gwen van der Zwan and John O'Shea
When tackling the ethics of food production and consumption, the notions of blood as food has always been a somewhat bloody and grim topic. Blood can be considered as the same level as meat, in a way...
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How to Cook with Semen
Semenology and The Natural Harvest Cookbooks by Paul Photenhauer
At what point does the taboo of consuming human secretions start and end? Taboos such as these perhaps become normalized as sexual fetishes. From there on we would think ‘ah right, just one of those...
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In the End, We Only Have Ourselves
Body as a Restaurant by Zane Cerpina
Time is of the essence. Human progression and technological advancements have led us to turn our world to the new age- the Age of Man; the Anthropocene. When we can no longer rely on mother nature’s...
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Humanarian-ism: The New Diet?
Imagine that you are constantly confronted with the impacts from your daily choices- the clothes you wear, or the food you eat. And maybe you may want to reconsider your choices now, perhaps opting...
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Presentation:
Economia Abundance Dinner at Baltan Laboratories
- with Thorwald Voss and Arne Hendriks22Apr 2018Let's celebrate harvest with an Abundance Dinner! Chef Thorwald and Arne Hendriks embrace the challenge of agricultural over-abundance. Why? This winter, we got a big supply of prime organic...