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workshop: Mediamatic Biotoop Dijkspark
Workshop: Aquaponics
16Sep 2018Aquaponics is a sustainable food production system that combines the cultivation of vegetables and fish. It is one of the best ways to produce food in the city, because it hardly takes up any space.
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Jiwei Zhou
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Guénolé Penicaud
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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...
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presentation: Mediamatic Biotoop Dijkspark, Mediamatic Eten
Bloody Plant Steak
12Jun 2018Food product designer Robin Haakmat from Vivera, created a vegan steak that bleeds and tastes like real meat. This product will be officially released on Monday 11th June in Dutch supermarkets. To...
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Paul Keller
Paul Keller is director of Kennisland, an Amsterdam-based think tank focussing on new forms of innovation for a more open and inclusive society. Paul works with governments, cultural heritage...
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presentation: Mediamatic Biotoop Dijkspark
The Taste of Elder: Judas's Ear
7Mar 2019Blossom, branches, berries and Judas's Ear: you can find all these ingredients on or around the Elder tree, the Sambucus Nigra. Artist Zeger Reyers and Brouwerij Oedipus follow the tree the whole...
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presentation: Mediamatic Biotoop Dijkspark
The Taste of Elder: Branches
15Nov 2018Blossom, berries, branches and Wood Ear. All these ingredients can be found on the Elder tree, also known as Sambucus Nigra. Together with Brouwerij Oedipus and artist Zeger Reyers we research...
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The Ethical Way of Eating Blood
Blood Sausages by Gwen van der Zwan and John O'Shea
When tackling the ethics of food production and consumption, the notions of blood as food has always been a somewhat bloody and grim topic. Blood can be considered as the same level as meat, in a way...
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How to Cook with Semen
Semenology and The Natural Harvest Cookbooks by Paul Photenhauer
At what point does the taboo of consuming human secretions start and end? Taboos such as these perhaps become normalized as sexual fetishes. From there on we would think ‘ah right, just one of those...
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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...
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Humanarian-ism: The New Diet?
Imagine that you are constantly confronted with the impacts from your daily choices- the clothes you wear, or the food you eat. And maybe you may want to reconsider your choices now, perhaps opting...
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presentation:
Economia Abundance Dinner at Baltan Laboratories
22Apr 2018Let's celebrate harvest with an Abundance Dinner! Chef Thorwald and Arne Hendriks embrace the challenge of agricultural over-abundance. Why? This winter, we got a big supply of prime organic...
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presentation: LA Design Festival
The Chromatic Dinner
7Jun 20189Jun 2018After a succesfull version of these dinners at Mediamatic last fall, The Chromatic Dinner travels to L.A. Design Festival. Based on Kandinsky's Klangfarben and the Chinese Five elements, Artist...
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presentation: Mediamatic Biotoop Dijkspark
The Taste of Elder: Blossom
20Jun 2018Together with Brouwerij Oedipus and artist Zeger Reyers , we follow the seasons with the elder tree, and we brew four different seasonal beers with local ingredients from this everyday shrub and a...
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Theuntje Klazes
Restaurant Manager
You can find her behind her laptop during the morning checking out new beers and thinking of ways to improve the bar/restaurant and behind the bar or at your table during the evening.
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organization:
Food non Food
The Food Non Food department at Design academy Eindhoven a department led by Marije Vogelzang , focussing on food as a complete subject, and the interconnections to it's surroundings. Food is not...
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presentation: Mediamatic Biotoop Dijkspark
DimensionAir
3أيار / مايو 20185أيار / مايو 2018On 3, 4, 5 of May, Mediamatic becomes a point of departure into multi-sensory travel. During this dinner experience, the crew from DimensionAir helps you to explore food beyond length, width, depth...
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Mediamatic Biotoop Dijkspark
Kool Abundance
20Feb 2018Tijdens deze reeks dinsdagavonden gaat kunstenaar Arne Hendriks in gesprek met verschillende koks, boeren, filosofen, dichters en theoretici over de waarde van ons voedsel. Vanavond reflecteren ze...
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workshop: Mediamatic Biotoop Dijkspark
Workshop: Aquaponics
10Jun 2018Aquaponics is a sustainable food production system that combines the cultivation of vegetables and fish. It is one of the best ways to produce food in the city, because it hardly takes up any space.
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workshop: Mediamatic Biotoop Dijkspark
Workshop: Kimchi
31Mar 2018Did you know there are more than a hundred different kinds of Kimchi? In this workshop, you will learn how to make Kimchi using European white cabbage . Join our workshops to learn about Kimchi and...
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organization:
Haagse Hapjes
Haagse Hapjes is a collaboration between Rosa Hagen and Lotte Holtappels, two Dutch designers with a passion for food.
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presentation: Mediamatic Biotoop Dijkspark
Endor-Fine Dining
14Mar 201817Mar 2018Boost your happiness hormones in an adventurous but light-hearted dinner experience. With Endor-Fine Dining, 14, 15, 16, 17 March, fashion designers Schueller de Waal and food designers Rosa Hagen...
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Veggie Cabbage Wrap
Recipe
Broederlijk Delen (BE) had a project on Trendy Cabbage (Hippe Kool) based in Burkina Faso. They helped women producing more food and cabbage in the villages of Burkina Faso. In this way, they are...