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Secretopic Research: Chewing Gum
A visual archive
Chewing gum has something mysterious about it. Although we all know it, we can say very little about it. Why don't we question it more? How did it begin? What are we chewing? Why do we chew it...
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workshop: Mediamatic Biotoop Dijkspark
Kombucha: Co-design with Microbes #2
25Oct 2020Learn everything about kombucha; what it is and how you can make it yourself with the use of a SCOBY. We will discuss the basic principles of fermentation and you will make your own kombucha to take...
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Iines Råmark
Workshop Producer
I'm Iines (with two i's), and I'm originally from Finland. In the past 15 years, I've lived in various countries - and am now based in Amsterdam. My background is also varied, including anthropology
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Anne Kamps
In 2019 studeerde ik af aan de Design Academy, department food non food. Tijdens mijn studie richtte ik mij vooral op onderzoek en de vertaling hiervan naar tekst en beeld. Het boek “De Zesvleugelige...
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exhibition: Mediamatic Biotoop Dijkspark
The Six-Winged Chicken and other mythical…
1Sep 2020Where does the meat we eat actually come from? On what scale is it produced? And, what is real news and what is fake news? A few years ago, the phenomenon of the six-winged chicken was written about...
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Mediamatic Biotoop Dijkspark Clara Casal, Nadja Nolte
Okara Tempeh Recipe
Reusing okara as a substrate for biofermentation : A plant-based protein source
Most people know tempeh solely as the Indonesian dish consisting of fermented soybeans. However, many other alternatives can be used to grow tempeh. The Clean Lab team has discovered that the by
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Mediamatic Biotoop Dijkspark Clara Casal, Nadja Nolte
How-to Tofu
Make your own Tofu from a batch of Soybeans
Why not savour the amazing qualities of soybeans by making tofu at home! Did you know that soybeans are largely indigestible? This is due to the presence of an enzyme inhibitor called protease...
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Waste Diary S01E06
Update & Progress of Compost
Some updates regarding the progress of our Compost Sanctuary.
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Mediamatic Biotoop Dijkspark
The Beauty Dinner: the Recipes
How to continue treating your skin at home
Thank you to everyone who participated in The Beauty Dinner, created by artists Margherita Soldati, Krisztina Czika and chef Alice Héron. As we mentioned, we want you to be able to relive the dinner...
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workshop: Mediamatic Biotoop Dijkspark
Building Aquaponics Systems
26Jan 2020Aquaponics 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
T - Water Kefir: Co-design with Microbes
1Jan 4300Learn everything about water kefir; what it is and how you can make it yourself. We will discuss the basic principles of fermentation and you will make your own water kefir that you can take home.
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workshop: Mediamatic Biotoop Dijkspark
T - Kimchi: Co-design with Microbes
1Jan 4300Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking .
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Thyme
Thymus vulgaris
Find more about this plant on Wikipedia .
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workshop: Mediamatic Biotoop Dijkspark
Nature needs Heroes: Fermenting vegetables
2Nov 2019Thanks to Timberland, you will able to join this workshop for only € 12,50. Read more about the Nature needs Heroes campaign here . Pickling vegetables and specifically cabbage is one of the...
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presentation: Mediamatic Biotoop Dijkspark
The Beauty Dinner
27Nov 201930Nov 2019The Beauty Dinner explores the relationship between skin and gastronomy in 8 courses. The face masks of artists Margherita Soldati, Krisztina Czika and Chef Alice Héron were created to be applied to...
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Tokyo, Japan
Bento - Design for Eating, Gathering and…
21Jul 201818Sep 2018Whether shared picnic boxes or everyday lunch boxes, bento holds deep significance in our lives in Japan. This exhibition looks at Japan’s unique culture of “bento” and “eating” from the perspective...
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exhibition: Toronto, Canada, Vancouver, Canada, Ottawa, Canada
Edible Futures: Food for Tomorrow
27Apr 2019The Dutch Institute of Food & Design is opening a new interactive design exhibition on the future of food, presented by the Dutch Embassy in Canada. Called "Edible Futures," in Ottawa, Canada. The...
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Waste Exploration
A Zero-Waste Vision
I joined Mediamatic as the compost/waste management intern to help figure the various uses for waste at Mediamatic more productively. Before I delve into the wonders of waste exploration, let's take...
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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...
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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...
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workshop: Mediamatic Biotoop Dijkspark
Nature needs Heroes: Fermenting vegetables
2Nov 2019Thanks to Timberland, you will able to join this workshop for only € 12,50. Read more about the Nature needs Heroes campaign here . Pickling vegetables and specifically cabbage is one of the...
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workshop: Mediamatic Biotoop Dijkspark
Nature needs Heroes: Building Aquaponics Systems
26Oct 2019Thanks to Timberland, you will able to join this workshop for € 12,50. Read more about the Nature needs Heroes campaign here . Aquaponics is a sustainable food production system that combines the...
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Medusae
Jellyfish, one of the oldest living organism in the world, has existed in the world for at least 500 million years. However, we still know so little about them! This blog is a compilation of the...
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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