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  •  Mediamatic Travel
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  • Amsterdam
  • Organisatie:

    Screen Door

    Exquisite Regional Southern Cuisine

    A friendly atmosphere combines South Carolina Lowcountry cuisine, soul food, Cajun one-pot cookery and the refined Creole and French preparations; all made with local and organic produce and meats.
  • Natuur
  • Tijd
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  • Eten
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  • Mediamatic Biotoop

    Code Noir: Workshop

    with Lelani Lewis

  • Proviant uit Groenland

    Anya van Lit en Joost Bottema over Bardot Proviant Klub

    Zaterdag 16 januari 2010 vanaf 20:00 uur opent bij Mediamatic de tentoonstelling Bardot Proviant Klub. Anya van Lit en Joost Bottema presenteren hun reportage over het leven van de Inuit in Uummannaq

  • Ecologie is ingewikkeld en daarmee uit? Blogserie…

    #3 Global weirding, waarom Dennis raar is

    In de serie ‘Ecologie is ingewikkeld en daarmee uit?’ schrijf ik blogs over uitdagende theorieën uit de ecofilosofie. Ik introduceer de ideeën, ter informatie of inspiratie. Daarna zullen er...
  • Mediamatic Biotoop

    Bokashi Containers

    Composting with microorganisms

    The organic waste coming from the kitchen of Mediamatic ETEN finds a special companion in its composting process: the Bokashi container.  This system uses effective microorganisms to enable low...
  • Knowledge Page Sadhbh O'Donnell

    Bokashi: Questions to Simon Vos

    Frequently asked questions

    Here are some questions that have been previously asked so that maybe you don't have to! Simone Vos from agriton has been great for answering questions and is the primary source for understanding the...

  • Pee for plants: how to

    An introduction to the use of urine as fertiliser

    If you have ever wondered whether and how you can use your own urine to grow luxuriant plants and healthy veggies, here you can find some useful pieces of information on methods and timing for...

  • Proposal Mycotecture and Edible Architecture

    Myceleum facilitates Edible Architecture

    Mycotecture: Solid Buildings that are part of the Natural Food Chain

  • 'Myco-brewing'?

    Two Processes become one!

    Combining the beer brewing process with our Myco Insulation process for smart production of new materials.
  • Mediamatic Biotoop Susanne Duijvestein

    From Pest to Soil

    Humusating a Muskrat

    Maybe you have heard about the Muskrat, an ‘invasive exotic’ that likes to chomp on 'our' Dutch dykes. It was on the 22nd of May that one found their final resting place in one of the grow beds at...
  • 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...
  • Knowledge Page Sadhbh O'Donnell

    Being responsible for Bokashi

    and other useful information

    The amount of time to give to Bokashi really depends on what is happening at Mediamatic. Is the restaurant open? Is communal lunch happening? What season is it?  Being responsible for the Bokashi...
  • Mediamatic Biotoop Kamilė Vaitkutė, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food

  • ikRun

    show off your stylish finish photos

    ikTAG START > RUN RUN RUN > ikTAG FINISH PHOTO > WIN
  • Interview Leyang Fu

    Human as Food, in a Material World

    An interview with Noa Jansma

    Noa Jansma is a Dutch multimedia designer. She completed her training at the Design Academy Eindhoven and has exhibited her work at renowned locations such as C/O Berlin, Les Rencontres de la...
  • 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. 
  • 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...
  • 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.
  • 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...

  • 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 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...

  • 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...

  • Bursting the Bubble

    How bad is it for our environment?

    Chewing gum may have some benefits for mankind but do we exactly know what we put in our mouth? Unfortunately, your favorite piece of gum consists of plastic.

  • Black Market Pudding by John O'Shea

    Artist John O’Shea is responsible for the “Black Market Pudding” project. This piece documents the process and final result of a sausage he made by harvesting the blood from a living pig, bypassing...

  • 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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