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  • Nicoletta Tavella

    Chef of Cucina del Sole

    Owner of cook school La Cucina del Sole. Author of cookbook Antipasti and different weblogs: La Cucina del Sole The Sunny Kitchen Cime di Rapa
  • Food
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  • overdatum
  • italiaans
  • koken
  • cooking

  • About Over Datum Eetclub

    Everything you need to know about the Expiration Date Dinners

  • Over Datum Eters

    Portretserie

    Dit is een serie portretten van Over Datum Eetclub bezoekers en hun meegenomen producten. Maak zelf ook foto's van jouw Eetclub en deel ze met ons!

  • Aquaponic Kitchen

    New Zealand Spinach Juice

    Drinking our aquaponic vegetables

  • Aquaponic Kitchen

    Jap Chae and Banchan

    Kim chi made from aquaponic chard inspires a Korean meal

  • Aquaponic Kitchen

    Lasagna Florentine

    Spinach and cheese feature prominently in this week's aquaponic lunch

  • Aquaponic Kitchen

    Saag Paneer, Butter Chicken, and More

    An Indian feast becomes our most aquaponic meal yet

  • Aquaponic Kitchen

    When life hands you catfish...

    The aquaponics team makes a minor mishap into a major feast
  • Mediamatic Biotoop Dijkspark Alessandra Avanzi

    Cooking with essential oils.

    What does ylang ylang, orange blossom or rose essential oils taste like?

    Do you know that about 70% of our taste comes from our nose? Our taste is basically nothing  without our nose.  In fact, have you ever noticed that when you catch a cold the food tastes different?

  • 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...

  • 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...

  • 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...
  • Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilè Vaitkuté, 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...

  • Body as Atomiser

    Swallowable Parfum by Lucy McRae

    If we were able to biologically enhance the fragrance emitted from our bodies, what could be the consequences for our everyday existence? Our skin sweating cosmetics, turning into a perfume atomiser.
  • 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. 

  • Oo, Oo That Smell

    What is that distinct smell after enjoying a plate of this green veggie?

    Asparagus. A lean, green vegetable with a dramatic list of healthy benefits. Many people are aware that asparagus is heart healthy, high in antioxidants, contains characteristics to heighten your...

  • 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.
  • Mediamatic Biotoop Dijkspark Kamilè Vaitkuté, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food

  • 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.

  • 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 Eten Kamilè Vaitkuté

    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...

  • 'Myco-brewing'?

    Two Processes become one!

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

  • 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...

created Céline Talens modified Céline Talens

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