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Slovak Cabbage Traditions
Cabbage in the Slovak culture and everyday life has a strong tradition, dating back centuries ago. It´s roots lay deep in the folklore, proverbs, superstitions, festive customs and of course...
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Organization:
EAT ART collective
EAT ART collective, formerly known as Cateringa & Kompanen is an openhearted collective of makers with a specific interest in food. We find food to be an artistic material like copper, clay or pain.
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27 m2 / 5- 20 p.
Tuinkamer
Colorful space with relaxed atmosphere
The Tuinkamer is a beautiful space with lots of light. This space is suitable for workshops, meetings and presentations.
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Presentation: Mediamatic Biotoop Dijkspark
The Chromatic Dinner
13Sep 2017- Neo Futurist Dinner 02 - Feast your senses: an immersive dining experience17Sep 2017We are all familiar with how food tastes in our mouths, but can we also experience food through a different sense? Can you feel the sound of water, the smell of metal, the taste of fire or the...
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Neo Futurist Dinners
Vision for the food of the future
In the Neo Futurist Dinner series, Mediamatic invites different artists and cooks to present their vision for the food of the future. Along these lines we question the way in which food, art, science...
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Presentation: Mediamatic Biotoop Dijkspark Meneer Wateetons
ROTZOOI met Katz
- Special edition of Rotzooi fermentation festival15Jun 2017The art of fermentation is many, many centuries old. This day and time, knowledge about is has spread, and recipes from all over the world are exchanged between kitchens. At the top of this ladder...
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Another Futurist Dinner?
Neo-Futurist Dinners is a new programme line at Mediamatic, in which the world of food, art and science are brought together. During these gastronomical experiences, you will be engulfed in a multi
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Presentation: Mediamatic Biotoop Dijkspark Mediamatic Foundation
Me and Chef Watson
12Jul 2017- Neo Futurist Dinner 01 - A gastronomical battle between human and machine15Jul 2017If it was up to Chef Watson your dining experience would be completely algorithmically established. Ingredients and preparation alike: the steps would be based on computer logic. But when human...
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Margriet Craens
Margriet Craens works in Eindhoven as a multi-disciplinary artist and writer, experimenting with art, design, food, and culture. Craens is one of the founders of the 70% BAR and The Fat Pony, where...
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Organization:
Lupinfood
Lupinfood is the collaboration of Johanna Lundberg (SWE) and Lydeke Bosch (NL), two product designers with a passion for food and specifically lupin, a legume which grows high protein and fiber rich...
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Tempeh Ware at Mediamatic
Save the World by Eating your Plate
Tempeh ware is a new edible table ware developed at Mediamatic in Amsterdam. Here we'll keep you updated about our programme of presentations and workshops. Also we'll publish detailed descriptions...
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Presentation: Mediamatic Biotoop Dijkspark
Zuursalon: Tempeh
- Classic food in new forms and flavours26Apr 2017Tempeh, we know it as Indonesian fermented food: soybeans bound together by mycelium. At Mediamatic, we are working on cultural, artistic and culinary applications of mycelium. The potential of...
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Tobias Mouritzen
Beer brewing and automation
I am currently working as a brewer in the Myco Insulation Brewery at Mediamatic. After brewing tasty beer, the "waste" grains are used by the Mycelium team to produce a versatile material used in e.g.
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(ir)Relevant Matter
Thursday, 15 December 20:00
What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root...
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Workshop: Mediamatic Biotoop Dijkspark
Workshop: Edible Biocomposite Materials
- Grow edible mycelium: make your own tempeh28Apr 2017Most people are used to eating mushrooms, but did you know that mycelium is edible as well? In fact, people have been eating mycelium for ages. Tempeh is an ancient food that has its origins in...
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Let's Eat & Meet
Festive Dinners at X-mass and NYE
In the last two weeks of 2016 we invite you to join us for a festive (almost) vegan dinner special. Come and eat and drink amidst the beautiful artworks of Zeger Reyers and Ernst Haeckel , warm...
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Mediamatic Eten
Feestdagen bij Mediamatic ETEN
24Dec 2016- 24, 25, 26, 31 December31Dec 2016Ons restaurant aan de waterkant bestaat een jaar en dat vieren we de komende dagen met een extra lekker diner voor een vriendenprijs: Voor Kerst en oudjaar hebben onze chefs een 7 gangenmenu...
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Tonight: Regeneration-Biotalk
Thursday, 15 December 20:00
What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root...
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Presentation: Mediamatic Biotoop Dijkspark
Take Care of Your Waste
- Zuursalon with: Sasker Scheerder, Simone Vos, Gjalt Jan Feersma Hoekstra and Meneer Wateetons9Dec 2016The estimated global foodwastage is at 1.6 billion tonnes per year. 1.3 billion tonnes of that wastage was still edible when thrown away.... Let's change this discours, reduce our footprint and learn...
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Regeneration - Biotalk
Thursday, December 15th. 20:00
With the Co2 particles in the air reaching the magical 400 ppm , and the fact that we have only 60 years of crop harvesting left, it is time for another way of dealing with our polluted environment.
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Take care of your Waste
Zuursalon: Friday 9 December 20:00 - 22:30
The estimated global food wastage is at 1.6 billion tonnes per year. 1.3 billion tonnes of that wastage was still edible when thrown away.... Let's change this discours, reduce our footprint and...
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Sasker Scheerder
Founder of Manenwolf's Foodlab
Sasker is the founder of Manenwolf's Foodlab and smokehouse. He knows all about food preparation processes.
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Francesca Perrelli
25, Italian (Venice) Researcher, content developer and pm assistant for the Futurist Dinners Project. Interested in urban heritage, gender and ecology. MA in Sustainable Heritage Management (Aarhus...
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Zuursalon: Koji Edition
Friday 11 november, 20:00 - 22:30
In Mediamatic’s Bio Clean Lab we use fungus to grow new bio-materials, but in many food production systems molds are used to re-design ingredients and alter flavours. The Koji, or Aspergillus oryzae