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Mediamatic Biotoop 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 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 Kamilė Vaitkutė, Jiwei Zhou
A Taste from the Ocean: Poppy Seed Mycelium
It smells like...fish!
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Exhibition: Mediamatic Biotoop
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
‘O’ Tristana
3nov 2018- door Zeger Reyers30nov 2021Oesters zitten opgesloten in een zelfgemaakt huis. Als ze eenmaal een plek hebben verhuizen ze nooit meer. Een trieste zaak, vindt kunstenaar Zeger Reyers. Voor 'O' Tristana opende Zeger honderden...
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Mediamatic Biotoop Kamilė Vaitkutė, Jiwei Zhou
Tempeh Dinner First Trial!
Buckwheat and bulgur tempeh sheets' first trial for closed food
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Mediamatic Biotoop 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, 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 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
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
De Smaak van Vlier: Judasoor
- Het jaar rond met Vlier: Zeger Reyers en Sander Nederveen7mrt 2019Bloesem, takken, bessen en judasoor. Al deze ingrediënten zijn te vinden aan of op de gewone vlier, oftewel Sambucus Nigra. Samen met Brouwerij Oedipus en kunstenaar Zeger Reyers gaan we het jaar...
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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
Workshop: Grow Your Own Fungi!
- Basic mushroom and biomaterials introduction12mei 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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Recepten
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Verhalen
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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
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 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...