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  • Robert Bochove

    Chef at Noorderlicht .

    Chef de cuisine at Café Noorderlicht. One of the tastiest hotspots situated at the Northern shore of the IJ river. With Robert running the kitchen the restaurant was awarded a glorious 9- by the...
  • Food
  • kok
  • houdbaarheid
  • cook
  • over datum eetclub
  • Restaurant

  • Extra vergine olijfolie en houdbaarheid

    Door Tiny en Alex van Panathea

    Olijfolie moet ingevolge Europese wetgeving voorzien zijn van een uiterste houdbaarheidsdatum. Deze datum ligt op ongeveer anderhalf jaar na persing. Extra vergine / vièrge / virgin olijfolie (minder...

  • Over Datum Eetclub is back

    New season, new chefs - but the food is still old

    Beginning September 20th 2011 we will cook and dine together again, for the Over Datum Eetclub has reopened its doors. Every Tuesday a different chef will come up with a theme and serve, with the...

  • Over Datum Eetclub

    2011

    Ladingen voedsel vinden een vroeg einde in de afvalbak omdat wij ons angstvallig vastklampen aan houdbaarheidsdata. Onzin! Mediamatic verzette zich tegen de verspilling van verstreken, maar niet te...
  • Mediamatic Bank at Duintjer CS

    Over Datum Eetclub 1

    Shells and Crusts with Tinda van Smoorenburg

    The first in our series of weekly dinner parties kicked off on Tuesday July 19th to a hungry crowd filling Mediamatic bank. It resulted in the successful resistance against the demonization of...

  • Pleidooi voor de herinvoering van boerenverstand

    De zin en onzin van 'tenminste houdbaar tot'

    Persoonlijk ben ik van mening dat de huidige regelgeving op het gebied van voedselveiligheid absoluut gerechtvaardigd is. De perikelen rond EHEC, met melamine versneden melk, antivries in...

  • Start een Over Datum Eetclub en steun Giro555

    Nationale oproep!

    In de Hoorn van Afrika heerst hongersnood. Tegelijkertijd verspillen we elk jaar in Nederland 100 kilo eten per persoon. Verzet je tegen deze verspilling en organiseer in de ‘Week voor de Hoorn’, van...

  • How to make a reservation for Over Datum Eetclub

    This page explained how to make a reservation for Over Datum Eetclub, a project at Mediamatic BANK in 2011.

  • Groente? Bitter! Als kind at ik liever…

    Een gesprek met onze voormalig head chef Gino Marengo

    Met een jagende opa die het wild direct uit het bos plukte, kwam Gino al van jongs af aan in contact met dieren, verse ingrediënten en rijke gerechten. Hij at alles van hert en leguaaneieren tot...

  • 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...

  • Wall of fame

    The cooks, the fame and the Over Datum Eetclub

    A wall of fame, to honor our Over Datum Eetclub chefs.

  • Healing, desire and breast milk

    Curdle by Zoo

    Breast milk is the "embodiment" of human nurture, of healing and nourishment of the newborn. It is well documented to contain vital immunological and medicinal replenishing qualities as well as...

  • Edible Resistance

    Over Datum Eetclub spurs resistance from the personal to the political

    As a part of the Piece de Resistance exhibition, the resistance inherent in eating food bordering on the line of the government sanctioned definition between ‘food’ and ‘waste’ is both personal and...

  • Tempeh Tasting Adventures

    Exciting our taste buds with a sustainable source of protein

    Clean Lab Interns Elnaz and Magdalena delved into another series of testing and tasting Tempeh preparations.

  • 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...
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food

  • The belly rules the mind

    A few of the most noteworthy places to eat in Noord

    Dining in Noord can be cheap and a little raunchy, but also chic and quite expensive. The waiters range from skilled and friendly to indifferent and apathetic. Feeling more like a quick bite? There’s...

  • 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...
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!
  • 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.
  • 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...
  • 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. 
  • 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 ).

  • The Nutritional Value of Acorns

    What can acorns bring to the table?

    Acorns - the fruits of the oak tree - have a remarkable nutritional profile that have great potential health benefits
  • 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...

created Niels Bouwman modified Cleo Thomas

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