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  • Nikki Timmers

    Museumdocent

    Nikki Timmers is afgestudeerd CMV'er (Culturele Maatschappelijke Vorming)richting kunsteducatie aan de Hogeschool Utrecht. Ze werkt nu als pedagogisch medewerkster bij Stichting Kinderopvang...
  • Fotografie
  • Natuur
  • Eten
  • chillen
  • outside
  • painting
  • art
  • graffiti
  • mediamatic eten Justin Knelange

    From Grandma's Kitchen to new Culinary Horizons

    In conversation with our new head chef Panos Fakos

    As a small boy, Panos was introduced to the world of spices and cooking by his loving grandmother. Food has always played a big role in his upbringing where his mother and her sister paved the path...

  • 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

  • THE HANGING GARDENS OF BABYLON | 2010

    @ Temporary Museum Heemskerk

    Situation: THE HANGING GARDENS OF BABYLON | Edwin Stolk @ Temporary Museum Heemskerk, organised by ‘Stichting Beeldende Kunst Manifestatie Heemskerk’, on show: 15 August till 26 September 2010. www.

  • Mediamatic Hoogtepunten

    Op deze pagina het in 2020 gepresenteerde overzicht van onze favoriete projecten van de voorgaande jaren.  Klik hier voor alle jaaroverzichten en de actuele evenementen kalender .
  • Heel erg veel en nog lang niet genoeg!

    Mediamatic Show

    Hier vind je een selectie van onze projecten van de afgelopen 4 jaar. En een kleine impressie van belangrijke en grote projecten van de afgelopen 40 jaar. Kijk hier voor alle jaaroverzichten. 
  • 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...

  • 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...
  • 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...

  • Eating the Future

    Exploring food beyond the plate

    Food-4-Evah explores how the human body might adapt to a world of post-processed meals. Could you get used to food from the future?   In exploring this question, photographer/teacher Ursula van de...

  • 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

  • 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...

  • Museum: Niet terug naar de 20ste eeuw

    Ingezonden brief Macha Roesink, 19 april 2002, NRC Handelsblad

    “Er is niets waartoe de Nederlandse musea niet bereid zijn om het publiek binnen te halen”, schreef Janneke Wesseling vorige week. Van binnen en buiten de musea kwamen er reacties. Minachting voor...

  • 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...
  • 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...

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

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!
  • 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 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 Biotoop Kamilė Vaitkutė, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food
  • 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 ).
  • 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...

  • 'Myco-brewing'?

    Two Processes become one!

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

  • Obsessed with urination

    Two men who turned pee into a subject of art

    Urination as both a bodily function and a social practice may prove fascinating for some people. At least, it was for the artists Charles Demuth and Boris O'Klein. The former treated the act of...

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