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Take a seat and lean in: The poetry of Code Noir
Reflecting on representation and language with Rachel Rumai Diaz
Following the end of the Code Noir dinner series, I had a chat with Rachel Rumai Diaz-- the spoken word artist behind the poetry that breathed life into the culinary journey of our latest Neo
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How national is food culture?
A case study of regional food practices in Turkey
We often distinguish food cultures by assigning them a national name. However, national territories are rarely homogenous and, many times, various food cultures exist within the same country. This...
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Garri
Yuca, Macaxeira, Mandioca, Aipim, Agbeli or Cassava 'Bread'
“Cassava was a root vegetable indigenous to South America and the Caribbean, and it was directly available to the Indigenous people in the Caribbean. So they subsisted on the food of their land, and...
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Asian Period
Told by Rachel Rumai Diaz
Double the dough to hold the door to travel from India to Trinidad and Tobago. I can take a trip anytime because home is wherever Curry Channa and Tamarind Sauce coat my fingers. I know I have...
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African Period
Told by Rachel Rumai Diaz
I come from far far away I come from conquered soil and enchanted tongues I want to tell you where I’m from But I’m not sure my body remembers I am all the lost girls searching for their bodies to...
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European Period
Told by Rachel Rumai Diaz
Here lies the fruit of my invaded womb. This is what is left of me. There are pieces of my body scattered around looking for its way back to a home that no longer exists. Home is now wherever you...
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Indigenous Period
Told by Rachel Rumai Diaz
My land welcomes you. The mountains told us you were coming. The trees whispered you were close. It was written in the smoke. We have been expecting you. There are no maps to lead you to what you...
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The culinary journey of Code Noir
Told by Lelani Lewis
“Code Noir” is a project that guides its audience along the culinary journey of the cultivation of Caribbean cuisine. The namesake of the immersive dinner is the 17th century manuscript defining the...
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Mediamatic Biotoop Dijkspark
Code Noir: Workshop
with Lelani Lewis
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Mediamatic Biotoop Dijkspark Julia van der Veen
Testing Code Noir
In the morning of 17th September we've tested the upcoming Neo Futurist Dinner: Code Noir. This dinner merges food, performance and interaction to to take visitors on a culinary journey to get a...
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The Code Noir: A brief, yet powerful history
Winston Churchill famously said that “those that fail to learn from history are doomed to repeat it.” Our upcoming NeoFuturist Dinner touches on the importance of learning from our collective...
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Exhibition: Mediamatic Biotoop Dijkspark
Fermentation Rack
23Apr 2020Each season different herbs, vegetables, and flowers will adorn this installation. From fermented garlic to Wax Begonia lemonade; come and have a sneak peek at what we serve in our restaurant.
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A look at the history of Caribbean cuisine
A blog for Code Noir
Whether culture, tradition or simple sustenance, food is a central part of human life. It also carries great symbolic value. To share a meal goes beyond the food itself; it extends to an experience...
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Joana Velu
Joana Velu (Dutch/Brazilian) is a visual artist constantly zooming in and out from a global context to a micro scale. Through personal stories or other forms of narrative she intends to let herself...
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Mediamatic Biotoop Dijkspark
The Story behind Skin Hunger
A reminder that our need to eat is as fundamental as our need to be touched
What happens if we can’t touch each other? The answer is Skin Hunger - the biological need for human touch. It’s why babies in neonatal intensive care units are placed on their parent’s naked chests.
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Mediamatic Biotoop Dijkspark Vera Catalano, Doudouce Knol
What does a day in the Aquaponics greenhouse look…
Morning The first thing we do in the morning is to check the pH in the subtank. The pH, a measure of how acidic the water is, determines the health of the fish, the creation of bacteria in the system
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Mediamatic Biotoop Dijkspark, Mediamatic Eten Naomi Tidball
Skin Hunger
Looking into the artistic imagination of our upcoming event
In our current health-crisis, the feeling of loneliness, or the lack of physical contact can be pressing. The term 'Skin Hunger,' derives from our necessity for physical touch. We compare this need...
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Workshop: Mediamatic Biotoop Dijkspark
Kombucha: Co-design with Microbes - Summer Edition
16Aug 2020Boring summer? Not at all. We take the holidays to make up for all the events that were cancelled due to Covid-19. August is summer workshop month at Mediamatic. Learn everything about kombucha; what...
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Mediamatic Biotoop Dijkspark Cemre Deniz Kara
FAQ Skin Hunger
What kind of food do you serve? The breakfast is composed of 5 bite-sized dishes. All of them are plant-based, prepared by chef Alice Heron. For allergy information, please send an email to...
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Lelani Lewis
Lelani Lewis, a chef, food stylist, and culinary activist, creates inspiring audience experiences with her innovative and vibrant approach to food. Growing up in South London with Grenadian and Irish...
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Presentation: Mediamatic Biotoop Dijkspark
Code Noir
23Sep 2020- Neo Futurist Dinner 13 – by Lelani Lewis, Rachel Rumai Diaz and Suzanne Bernhardt28Sep 2020This 5-course Dinner experience is a collaboration between chef and culinary activist Lelani Lewis, spoken word artist Rachel Rumai Diaz, and artist Suzanne Bernhardt. Code Noir will take you on a...
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Workshop: Mediamatic Biotoop Dijkspark
Sauerkraut: Co-design with Microbes
- with Saskia Frederiks6Dec 2020Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this...
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Workshop: Mediamatic Biotoop Dijkspark
Kombucha: Co-design with Microbes
6Dec 2020Learn everything about kombucha; what it is and how you can make it yourself with the use of a SCOBY. We will discuss the basic principles of fermentation and you will make your own kombucha to take...
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Workshop: Mediamatic Biotoop Dijkspark
Sauerkraut: Co-design with Microbes
- with Saskia Frederiks25Oct 2020Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this...