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Mediamatic Biotoop Dijkspark Jiwei Zhou
"How did you make it?" Curiosity from Mouldy Food…
Today 4 colleagues helped us tested the eating experience with our idea from last blog: what if people rip off the mycelium to eat the food inside? What if the food is already grown with mycelium and...
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Mediamatic Biotoop Dijkspark Jiwei Zhou
Experience the Moulds: Somewhere between Food and…
As lab interns, we already get used to eating our lab-grown moulds. Now let's step away from our perspective: how many of you are afraid of eating fungus, even knowing that a large part of our...
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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 Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou
A Taste from the Ocean: Poppy Seed Mycelium
It smells like...fish!
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Exhibition: Mediamatic Biotoop Dijkspark
Opening: Margherita Soldati & Zeger Reyers
- New exhibited works3Nov 2018On 3 November 2018 we'll festively open two new exhibitions: The Skin is an Extension of the Brain by Margherita Soldati and 'O' Tristana by Zeger Reyers and the launch of our Invisible...
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Exhibition: Mediamatic Biotoop Dijkspark
'O' Tristana
3Nov 2018- by Zeger Reyers30Nov 2021Oysters are locked in their own enclosing and homemade houses. Once they settle, that's it, they never move again. A sad thing according to artist Zeger Reyers. For his exhibition 'O' Tristana he...
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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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Monai McCullough
Guerrilla Gardening
My name is Monai Nailah McCullough, a horticulturalist from New York City with a passion for linking large urban cities to nature and the future of sustainable food systems. For me, living in NYC, I...
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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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Experimenting Smell on Mycelium
Which smell source will neutralise the smell of the substrate bostel?
Mycelium can grow on beer brewery wastes now. However, it has a unpleasant farm smell. We want to make the fungi material smells good so that it can make people feel good while using it. What kind of...
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Presentation: Mediamatic Biotoop Dijkspark
Cabbage Mining
- Dig Up Last Year's Fermented Cabbage10Jan 2019Sauerkraut 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? Last year...
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Exploring Skunk
Of all creatures, the Skunk is most infamous for his foul odor. Caro Verbeek , Frank Bloem and Sanne Groeneveld visited Artis, the Amsterdam Zoo, on a quest researching the true smell of skunk for...
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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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Meet IFF
International Flavors & Fragrances Inc.
One of our partners during ArtOlfaction Amsterdam is IFF . IFF is an innovator of sensorial experiences that move the world. For over 129 years they've been practicing the art of discovery, creating...
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Workshop: Mediamatic Biotoop Dijkspark
Workshop: Grow Your Own Fungi!
- Basic mushroom and biomaterials introduction12May 2018It is said that the mushroom, and especially Mycelium has the potential to replace all sorts of (harmful) materials like plastics and batteries. Here at Mediamatic we are interested in the cultural...
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Recipes
Got a cabbage recipe to share? Contribute to our growing database of simple to high-end cabbage recipes.
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Stories
Across the globe, people have survived on cabbage in many different ways. Keep up with our growing Cabbage Story Blog and learn about various experiences with cabbages!
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Kool Kabbage
Winterprogramme December - March 2018
Kool Kabbage Voor Mediamatic begon 2018 met een uitbundige kolenoogst, die we vierden in ons winterprogramma rondom voedseloverschot, waarde en overvloed. We hebben gestapeld , gefermenteerd...
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Christian Weij
Fermentatie specialist, fooddesigner, landschapskok en pop-up chef.
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Mediamatic Biotoop Dijkspark
Kool Kabbage
2018 - 2019
2018 turned out to be a good cabbage-year. What to do with a food-surplus of 60.000 kilos of cabbages? Mediamatic took them on to survive the winter on cabbage and to question the value of our food.
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Mediamatic Biotoop Dijkspark Kubra Mayda
How to wASH
een zero waste wasmiddel
Hergebruiken, upcyclen en recyclen. Dit zijn enkele kernwoorden die het werk van kunstenaar en ontwerper Caroline Jacob beschrijven. Eerder maakte ze van de stofjes die je kunt vinden in je wasdroger...