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Mediamatic.net

Art and New Technology in Amsterdam. We explore the possibilities and challenges that new technology offers art, design and society. You are most welcome to join us.

For web design and Anymeta social media sites, check this archive or go directly to Driebit
Mediamatic Blog:
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Ignite: Soylent, Sexiness and Sea Cucumbers

and 9 other ideas, obsessions and visions

We spent the summer to find the freshest ideas. The 12 speakers of September's Ignite will talk for 5 minutes each about living organisms, a new kind of food, being sexy, hiphop and art and more. Food at 19:00, the first speaker will kick-off at 20:30. Get your tickets online in advance to save a few euros.

  • Speakers

    Jolan van der Wiel

    Jolan uses the natural phenomenon of gravity and magnetism for his designs. After making a series of stools he started collaborating with Iris van Herpen for the Magnetic Moon Dresses: "dresses whose very forms are generated by the phenomenon of attraction and repulsion." His latest project Dragonstone concerns architecture and clay. At Ignite he will explain and show his fascinating design process.

    Joey van Koningsbruggen

    "What if you never have to worry about food again?" Soylent is a open source powder to add to your water that contains al...

    Posted by: Lilian Stolk, 21 Sep 2014,10:15
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Fermentology!

Eat At Your Own Risk

Cheese, kimchi, bread, beer, yoghurt, sausage, tempeh, trassi, sauerkraut... All these amazing products owe their unique taste to living and growing micro-organisms.
Disgusting? We don't think so! At Fermentology! You can find the most delicious fermented products of this day and age. Because, lets be honest, all the good stuff comes from fermentation.

Fermentology! is a new initiative by the NeighbourFood Market and Mediamatic. The first edition will take place on Saturday 20 september, from 12.00 – 22.00 in and around the Mediamatic Fabriek.

  • Fermentology! - 

    Fermentology food market banner

  • What’s there to do?


    During Fermentology! you cannot only taste, but also learn, experience and see. There will be a workshop growing your own Magic Mushrooms, traditional preparing of sauerkraut, making sourdough bread en there will be short presentations from the different participants and brewers. Next to all of this you can take a stroll through the beautiful 19th century Van Gendthallen and take a look at the Kunstformen der Natur exhibition.

    With a.o.: Meeste...

    Posted by: Jans Possel, 20 Sep 2014,0:08
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Bier Beraad!

Tasting and presentations on wild yeasts and other tastemakers

Curious about what's brewing in your beer? Come taste, listen, learn and look at extraordinary beer design at Bier Beraad! during Bio-me. This symposium on beer design goes further than pretty colours and hip labels. One of the most important tastemakers in your beer happens to be a living organism: yeast.

To buy your ticket now, click the 'buy ticket' button in the top left corner.

  • Henriette Waal's Buitenbrouwerij (Outside brewery) - 

    De Buitenbrouwerij is a mobile beer brewery by Henriette Waal, seen here in Tilburg in 2009. More information about the brewery here.

  • Note: this event will be in Dutch

    Henriette Waal, beer curator

    This event's beer curator, herself a wild yeast enthusiast. In 2009, Henriëtte founded the Buitenbrouwerij (outside brewery), a mobile brewery that produces local beer, using local ingredients, with the help of locals. She's also behind Halbe beer, an idealist beer brand for the arts. For Bio-me only, she will bring her newest recipe: Oyster beer, brewed on Vlieland, using salt water!

    Sander Kobes, Oersoep brewery

    Sander is a wild yeast hunter, brew master and co-founder of Oersoep brewery in Nijmegen. Oersoep likes brewing layere...

    Posted by: Rosalie Bak, 19 Sep 2014,13:09

Nothing tastes better than fungus

A Sausage experiment with Brandt&Levie

Did you know that the taste of a sausage is determined by its surroundings? Together with Brandt&Levie we have started a new, four-week-long experiment of sausage fermentation. 7 Organizations are competing to become the best tasting place of Amsterdam. Who will win this fungal challenge? Waag Society, Vice, Vuurtoren Eiland, Mediamatic, KesselsKramer, Brandt&Levie or Keuringsdienst van Waarde? Find out during Bio-me and join the unofficial comparative tasting at the opening of Kunstformen Der Natur on September 18th, 20:30.

  • Sausage experiments and disco balls - 

    Sausages drying in the air as part of an experiment in collaboration with Brandt&Levie

  • What?!

    7 Different cultural locations in Amsterdam are competing in a fermentation competition with sausages from Brandt & Levie. You might not know it, but a sausage develops it's flavors because of fermentation: its interaction with local natural flora of micro-organisms on the spot. Every location received a package of sausages to be hung in their location. After a period of four weeks we will remove them and see what the difference is in taste, colour and consistency. The participating locations are: Brandt & Levie, Vice Magazine, Waag Society, KesselsKramer, Vuurtoreneiland, Keuringsdienst van Waarde and Mediamatic....

    Posted by: Jans Possel, 12 Sep 2014,11:59
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