Zuursalon: Tempeh

Classic food in new forms and flavours

26 Apr 2017

Tempeh, 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 mycelium, in this case tempeh, could benefit the environment by replacing meat in people’s diets. Tempeh offers a possible solution with its opportunities of application and nutritional benefits. This Zuursalon we will explore the variety of tempeh and we will launch our new tempeh tableware. Save the world by eating your Plate!

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Tempeh Ware bowls - Zero waste, healthy and lekker! Edible Tempeh Tableware prototypes of Puy lentils and Rhizopus Oligosporus fungus. Developed by Mediamatic Clean Lab team and created by Willem Velthoven, Corinne Mulder and Iris van Hulst. Willem Velthoven, Iris van Hulst

Sasker Scheerder

Sasker Scheerder is the head of Manenwolf’s rokerij and foodlab and Mediamatic's Tempeh consultant. He uses all kinds of natural processes for making foods, such as smoking, drying, salting, fermenting, infuse, brooding and pickle. Often, these are ancient techniques for food preparation but Sasker uses them to create exciting new foods, trying to defy bad taste and loveless dishes. At Mediamatic Sasker gives a monthly tempeh workshop, for which he introduces tempeh made out of a wide variety of organic beans. 

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Comparing two types of tempeh - During the Tempeh workshop you will learn how to create your own delicious meat substitute. Anisa Xhomaqi

Martha F. Endika

Can you use Lupine beans to make tempeh? And what are the nutritional benefits? As part of the food microbiology department at Wageningen University Martha's research is focussing on making tempeh from lupine beans and enhancing its vitamin B12 content. She studies the fermentation process trying to find the right mixed culture of fungi-bacteria to futher optimise the nutritional qualitities of tempeh.

Lupinfood

Johanna Lundberg (SWE) and Lydeke Bosch (NL) of Lupinfood.eu breath, eat, sweat and digest lupin, the legume related to soy, chickpeas and peanuts. They create recipes made from this nutritious substance, and provide various kinds of lupin beans, -flour and -bites to consumers all over Europe, including the creators of Tempeh Ware

Launch Mediamatic Tempeh Ware

During this Tempeh dedicated Zuursalon our own Mediamatic team will present its Tempeh Ware, recently added to the Mediamatic ETEN menu. This edible tableware presents new possibilities in gastronomy, it can hold warm soup and adds a subtile flavour and texture to the food that is served in it. It is a non waste product with locally resourced ingredients. During the Zuursalon you will learn about the development and potential of the Tempeh Ware.

 

The evening will be presented by Willem Velthoven, founder of Mediamatic and leader of the Tempeh Ware team.
 

Information
Zuursalon: Tempeh
Wednesday 26 April
20:00-22:30
Tickets: 7,50 pre-sale / 10,- door (excl. administration fee) 
Students: 5,- pre-sale & door