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Echte tijm
Thymus vulgaris
Vind meer over deze plant op Wikipedia .
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Workshop: Mediamatic Biotoop
Nature needs Heroes: Fermenting vegetables
- with Saskia Frederiks2nov 2019Thanks to Timberland, you will able to join this workshop for only € 12,50. Read more about the Nature needs Heroes campaign here . Pickling vegetables and specifically cabbage is one of the...
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Presentation: Mediamatic Biotoop
The Beauty Dinner
27nov 2019- Neo Futurist Dinner 11 - met Margherita Soldati, Krisztina Czika en Alice Marie Jeanne30nov 2019The Beauty Dinner verkent de band tussen huid en gastronomie in acht gangen. De gezichtsmaskers van kunstenaars Margherita Soldati, Krisztina Czika en chef Alice Herón zijn ontwikkeld om zowel op de...
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Tokyo, Japan
Bento - Design for Eating, Gathering and…
21jul 201818sep 2018Whether shared picnic boxes or everyday lunch boxes, bento holds deep significance in our lives in Japan. This exhibition looks at Japan’s unique culture of “bento” and “eating” from the perspective...
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Exhibition: Toronto, Canada, Vancouver, Canada, Ottawa, Canada
Edible Futures: Food for Tomorrow
27apr 2019The Dutch Institute of Food & Design is opening a new interactive design exhibition on the future of food, presented by the Dutch Embassy in Canada. Called "Edible Futures," in Ottawa, Canada. The...
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Waste Exploration
A Zero-Waste Vision
I joined Mediamatic as the compost/waste management intern to help figure the various uses for waste at Mediamatic more productively. Before I delve into the wonders of waste exploration, let's take...
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Jellyfish in the Culinary Scene
The earliest practice of eating jellyfish dates back to 300 CE in China. It has been considered a delicacy in some Asian countries and used in medical treatment. The most common edible jellyfish in...
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Making a Jellyfish Appetizer
Last week, we tried out making our first jellyfish appetizer using an adaption from the Chinese recipes. We used cucumber, coriander, crispy seaweed flakes, a bit of red pepper and the processed...
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Workshop: Mediamatic Biotoop
Nature needs Heroes: Fermenting vegetables
- with Saskia Frederiks2nov 2019Thanks to Timberland, you will able to join this workshop for only € 12,50. Read more about the Nature needs Heroes campaign here . Pickling vegetables and specifically cabbage is one of the...
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Workshop: Mediamatic Biotoop
Nature needs Heroes: Building Aquaponics Systems
- with Saro van Cleynenbreugel26okt 2019Thanks to Timberland, you will able to join this workshop for € 12,50. Read more about the Nature needs Heroes campaign here . Aquaponics is a sustainable food production system that combines the...
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Medusae
Jellyfish, one of the oldest living organism in the world, has existed in the world for at least 500 million years. However, we still know so little about them! This blog is a compilation of the...
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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
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Supplying the Dutch Diet Pt. 2
Bread
Life near the Port of Amsterdam was not only scented by colonial activities. Afterall, a huge portion of businesses ran by the docks were also to sustain a whole city of people. Having said that, the...
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Mediamatic Biotoop, Mediamatic Eten Magdalena Thur, Nadja Nolte, Clara Casal, Elnaz Assar
Acorn Bitterballen Recipe
Exploring the culinary potential of wild plants surrounding Mediamatic
Inspired by the variety of wild weeds surrounding Mediamatic, the Clean Lab Team set out to investigate the culinary potential of the resources which are locally and seasonally available.
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Mediamatic Biotoop Clara Casal, Magdalena Thur, Elnaz Assar, Nadja Nolte
Making acorns edible
In a hands-on process the Clean Lab Team learns about the processing of acorns.
The Harvest In and around Amsterdam the oak can be found in parks, forests and along the streets. Once you are attentive, you will see them everywhere around. The Balanophagy Team as well didn’t have...
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Organisatie:
Wellant College
Wellantcollege is de grootste vmbo- en mbo-opleider van Europa in voeding, klimaat en welzijn van mens en dier.
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Tommaso Buresti
Former Chef Mediamatic ETEN
Italian chef Tommaso Buresti grew up in the kitchen of his father's restaurant. He has been cooking for as long as he can remember and loves to experiment with food.
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Those Who Bled for Nutmeg
The Narrative Contextualized within Banda Island's Larger History
“The island can be smelled before it can be seen. From more than ten miles out to sea a fragrance hangs in the air and long before the bowler-hat mountain hoves into view you are nearing land.”...
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Mikkel Karstad
Mikkel is a highly acclaimed and influential Copenhagen based Executive Chef, cookbook author, food writer, stylist and food authority who helped define the New Nordic Cuisine movement, in the early...
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Presentation: Mediamatic Biotoop Mikkel Karstad
Pop-up Dinner
- with Chef Mikkel Karstad3sep 2019To celebrate Evergreen, the third stunning cookbook by Danish chef, Mikkel Karstad, a 5-course plant based pop-up dinner will be cooked and presented at Mediamatic ETEN. Using seasonal, local
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Presentation: Mediamatic Biotoop Ruchama Noorda
Kick-off Tumulus
13sep 2019To celebrate the next stage of Ruchama Noorda's Tumulus installation, we invite you to come and enjoy some plant based drinks and bites made with ingredients surrounding Mediamatic Biotoop. Join us...
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Workshop: Mediamatic Biotoop
Co-design with Microbes: Kimchi
- with Saskia Frederiks22sep 2019Kimchi is winning in popularity in the Netherlands. It is a great taste maker with a rich tradition. This common fermented side dish from Korea contains many beneficial bacteria and is seen as a new...
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Plantable gold
An era of colonial agriculture
One of the main culprits of contemporary scent is the local ecosystem. But with a globalized approach to importation and exportation, our locality not only sports indigenous flora but foreign ones...
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Oosterdok Irina Ridzuan
The Aroma of Amsterdam's Chinatown: Peanuts
The humble beginnings of Chinatown Amsterdam is inextricably linked to a surprising aroma: peanuts!