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Mediamatic Biotoop Dijkspark
Kombucha collection
with Saskia Frederiks
The world of fermentation is endless. You can play with structures, flavours and smells. Learn all about fermenting in our upcoming workshops.
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Jeanne Rousselot
Neofuturist Dinner Assistant
My name is Jeanne and I will be working on the Neofuturist Dinner Program at Mediamatic. Initially trained as a designer at La Cambre in Brussels, I developed a more artistic approach at the Royal...
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Mediamatic Biotoop Dijkspark, Mediamatic Eten
Mediamatic ETEN: Serres Séparées
28May 2021- Till the 18th of Juli18Jul 2021Our Serres Séparées were open for lunch and dinner from May 28th till July 18 2021. After the 18th of July we are serving delicious pizza's in the restaurant and on our terrace. Please check our...
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Mediamatic Biotoop Dijkspark
Plant Properties
Starting from Dijkspark, we are mapping plants in the city
A big variety of plants is growing around our Biotoop, from healing to toxic, from dark green to purple. You can visit the Hortus Dijkspark at any moment. Come to learn more about the different...
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One recipe, two hands, three generations
A conversation with Elena Braida
For her graduation piece at the Gerrit Rietveld Academie, Elena Braida created Cucina, è bello! a workshop cooking experience. Through making gnocchi from her grandmothers’ homemade recipe, she asks...
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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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Bas Visser
Bas Visser is the beer sommelier at Oedipus Brewing in Amsterdam.
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Mediamatic Biotoop Dijkspark
Mediamatic ETEN
Our plant based restaurant
Our bar and terrace are open for drinks and vegan pizza. Wednesday till Sunday from 16:00 - 22:00. Make a reservation for having pizza here. To reserve for groups of 8 or more persons please email to...
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Nele Odeur
Scent & Spice
Since my early childhood, I have followed my nose, probably predestined by the surname Odeur [the French name for scent] given by my father, and the pronounced olfactory organ I got from my mother.
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Mediamatic Biotoop Dijkspark
Fermentation
with Saskia Frederiks
The world of fermentation is endless. You can play with structures, flavours and smells. Learn all about fermenting in our upcoming workshops.
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Mediamatic Biotoop Dijkspark Clara Casal Georgiou, 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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Mediamatic Biotoop Dijkspark
Hortus Dijkspark
Starting from Dijkspark, we're mapping the plants in the city
A big variety of plants is growing around our Biotoop, from healing to toxic, from dark green to purple. You can visit the Hortus Dijkspark at any moment. Come to learn more about the different...
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Comfrey
Solidago Canadensis
Find more about this plant on Wikipedia .
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Canadian goldenrod
Solidago Canadensis
Find more about this plant on Wikipedia .
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Presentation: Mediamatic Biotoop Dijkspark
Weekend van de Wetenschap
5Oct 2019- 20196Oct 2019We dagen je uit om tijdens het Weekend van de Wetenschap op onderzoek te gaan. Loop over ons terrein en leer over eigenschappen van verschillende planten, struin het Oosterdok af opzoek naar Haeckel...
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Mediamatic Biotoop Dijkspark Clara Casal Georgiou, Elnaz Assar, Magdalena Thur, Nadja Nolte
Acorn Sausages Recipe
Exploring the culinary potential of wild plants surrounding Mediamatic, the Balanophagy Team is making sausages out of acorn paste
Acorn sausages - makes 1 piece 150g acorn paste (use a blender) 1-2 potatoes 1 tbsp fried onions 1 garlic clove of garlic 2 tbsp roasted breadcrumps 1 tbsp olive oil salt and pepper Mix all...
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Mediamatic Biotoop Dijkspark Clara Casal Georgiou, Magdalena Thur, Elnaz Assar, Nadja Nolte
Making acorns edible
In a hands-on process the Clean Lab Team learns about the processing of acorns.
The Harvest In and around Amsterdam the oak can be found in parks, forests and along the streets. Once you are attentive, you will see them everywhere around. The Balanophagy Team as well didn’t have...
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Mediamatic Biotoop Dijkspark Clara Casal Georgiou, Magdalena Thur, Elnaz Assar, Nadja Nolte
The Balanophagy Team
We are Clara, Magdalena, Elnaz and Nadja and we are living the balanoculture: the harvesting, processing, storage and consumption of acorns play a large role in our project taking place in the Clean...
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Balanophagy
Clean Lab team lives the Balanoculture
“Balanophagy” comes from ancient Greek and stands for the practice of eating acorns. The Clean Lab Team is working on bringing the forgotten practice back to the table.
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Elder
Sambucus nigra
Find more about this tree on Wikipedia .
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Tommaso Buresti
Former Chef Mediamatic ETEN
Italian chef Tommaso Buresti grew up in the kitchen of his father's restaurant. He has been cooking for as long as he can remember and loves to experiment with food.
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Pelts and skin
Smelly goods from New Amsterdam
“If it was the search for a short route to Asia that brought the Dutch to North America, it was the beaver that made them stay” ( NNI, 2019 ). Like most trade network, the North American fur trade...
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Presentation: Mediamatic Biotoop Dijkspark
Dood
2Nov 2019- Museum Night Amsterdam 20193Nov 2019Will your death sound like the music of Einaudi, or more like Hazes? On November 2nd at Mediamatic come and interactively explore your identity and expression in relation to death. From abstract...
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Mikkel Karstad
Mikkel is a highly acclaimed and influential Copenhagen based Executive Chef, cookbook author, food writer, stylist and food authority who helped define the New Nordic Cuisine movement, in the early...