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Waew Jeeraphat Voraphotmuangman
Founder of the Waew Food Program
Waew ( Jeeraphat Voraphotmuangman), is a creative artist and chef who aims at combining art and food in order to create powerful experiences and messages for the public. Waew has developed the Waew...
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Mathilde van Otterloo
Cheese maker from Amsterdam that makes cheese via the french method. Since a few years, Mathilde is in love with cheese, especially french cheese. Not just the taste, but making it too. Mathilde: "I...
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Illiana Somoroff
Neo Futurist Dinner Intern
My name is Illiana Somoroff and I am currently in my last bachelor year at Amsterdam University College, studying culture and anthropology. I was born and raised in New York City but my Dutch...
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Suzana Orsolic
Neo Futurist Dinner Assistant
I am a Copywriter, PR Consultant, Digital Project Manager and aspiring Food Product Developer from Vienna, Austria.
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Organization:
Verbruggen Paddestoelen
Verbruggen Paddestoelen B.V. is een echt familiebedrijf. De door Piet Verbruggen opgezette paddenstoelenkwekerij wordt inmiddels al weer vele jaren door zijn zoon John voortgezet.
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Is it an urban mushroom farm? Is it a pigeon…
What are those structures outside the barn at Mediamatic?
Because these structures are made from living mycelium WHAT you call it probably depends on WHEN you encounter it. At first they are horizontal mushroom farms, and many of our neighbours have...
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Planting the Seed
The history of greenhouses at Mediamatic
Now that the Serres Séparées have gone viral, the small houses and the food that we serve there gets attention from all over the world. But did you know that the greenhouses already played a role at...
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The journey of the coconut
From the Indian Ocean to the Caribbean
Through global trade, the variety of ingredients available to us are close to endless. Even if a food type is not grown in a particular region, it is still available either through trade or growing...
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Presentation:
La Cocina Presents: Staging a Banquet
1Nov 2020Unfortunately this presentation is cancelled! When we prepare and eat food we don’t only combine and ingest solids and liquids, but also symbols, protocols, values, and centuries of history. ...
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Presentation: Mediamatic Biotoop Dijkspark
La Cocina Presents: Staging a Banquet
31Oct 2020Like plants and people, recipes travel all over the world. They adapt to, but also influence, the context and ingredients available. This event alludes to the importance of reflecting on the effects...
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Take a seat and lean in: The poetry of Code Noir
Reflecting on representation and language with Rachel Rumai Diaz
Following the end of the Code Noir dinner series, I had a chat with Rachel Rumai Diaz-- the spoken word artist behind the poetry that breathed life into the culinary journey of our latest Neo
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How national is food culture?
A case study of regional food practices in Turkey
We often distinguish food cultures by assigning them a national name. However, national territories are rarely homogenous and, many times, various food cultures exist within the same country. This...
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Garri
Yuca, Macaxeira, Mandioca, Aipim, Agbeli or Cassava 'Bread'
“Cassava was a root vegetable indigenous to South America and the Caribbean, and it was directly available to the Indigenous people in the Caribbean. So they subsisted on the food of their land, and...
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Asian Period
Told by Rachel Rumai Diaz
Double the dough to hold the door to travel from India to Trinidad and Tobago. I can take a trip anytime because home is wherever Curry Channa and Tamarind Sauce coat my fingers. I know I have...
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African Period
Told by Rachel Rumai Diaz
I come from far far away I come from conquered soil and enchanted tongues I want to tell you where I’m from But I’m not sure my body remembers I am all the lost girls searching for their bodies to...
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European Period
Told by Rachel Rumai Diaz
Here lies the fruit of my invaded womb. This is what is left of me. There are pieces of my body scattered around looking for its way back to a home that no longer exists. Home is now wherever you...
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Indigenous Period
Told by Rachel Rumai Diaz
My land welcomes you. The mountains told us you were coming. The trees whispered you were close. It was written in the smoke. We have been expecting you. There are no maps to lead you to what you...
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The culinary journey of Code Noir
Told by Lelani Lewis
“Code Noir” is a project that guides its audience along the culinary journey of the cultivation of Caribbean cuisine. The namesake of the immersive dinner is the 17th century manuscript defining the...
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Mediamatic Biotoop Dijkspark
Code Noir: Workshop
with Lelani Lewis
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Mediamatic Biotoop Dijkspark Julia van der Veen
Testing Code Noir
In the morning of 17th September we've tested the upcoming Neo Futurist Dinner: Code Noir. This dinner merges food, performance and interaction to to take visitors on a culinary journey to get a...
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The Code Noir: A brief, yet powerful history
Winston Churchill famously said that “those that fail to learn from history are doomed to repeat it.” Our upcoming NeoFuturist Dinner touches on the importance of learning from our collective...
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Exhibition: Mediamatic Biotoop Dijkspark
Fermentation Rack
23Apr 2020Each season different herbs, vegetables, and flowers will adorn this installation. From fermented garlic to Wax Begonia lemonade; come and have a sneak peek at what we serve in our restaurant.
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A look at the history of Caribbean cuisine
A blog for Code Noir
Whether culture, tradition or simple sustenance, food is a central part of human life. It also carries great symbolic value. To share a meal goes beyond the food itself; it extends to an experience...
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Joana Velu
Joana Velu (Dutch/Brazilian) is a visual artist constantly zooming in and out from a global context to a micro scale. Through personal stories or other forms of narrative she intends to let herself...