Mediamatic
  •  
  • Mediamatic
    • About
    • Contact
    • Route
    • What we have done
    • Best of Mediamatic
    • Accessibility
    • Mediamatic huisregels
    • FAQ
  • Program
    • Projects
    • Event Calendar
    • Workshop Calendar
    • To See
  • People
    • This is our team
    • This is who we worked with
    • Ex-colleagues
    • Jobs
  • Venue
    • About
    • Spaces
    • Possibilities
    • Funeral
    • Wedding
    • Coworking
    • Lab
    • Workshops
  • Shop
    • Bon.
  • Restaurant
Search Menu
Log in
en
  • Workshop: Mediamatic Biotoop Dijkspark

    Workshop: How to make Kimchi

    13
    Feb 2016
    - Making Kimchi by a traditional recipe

    Did you know there are more then a hundred different kinds of Kimchi? June Park will reveil her grandmothers secret recipe and teach you how to make Kimchi the traditional way. You'll go home with...
  • Food
  • fermentatie
  • fermenteren
  • korea
  • kimchi
  • Mediamatic Bank at Duintjer CS

    Over Datum Eetclub 1

    Shells and Crusts with Tinda van Smoorenburg

    The first in our series of weekly dinner parties kicked off on Tuesday July 19th to a hungry crowd filling Mediamatic bank. It resulted in the successful resistance against the demonization of...
  • Mediamatic Biotoop Dijkspark

    Kimchi: Co-design with Microbes

    with Saskia Frederiks

    Have 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 .
  • Exhibition: Mediamatic Biotoop Dijkspark

    Fermentation Rack

    23
    Apr 2020

    Each 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.
  • Mediamatic Biotoop Dijkspark

    Sauerkraut: Co-design with Microbes

    with Saskia Frederiks

    Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this...
  • Mediamatic Biotoop Dijkspark

    Milk Kefir: Co-design with Microbes

    with Saskia Frederiks

    You probably know yoghurt but have you ever heard of milk kefir? It's a zingy-drink made with a dairy culture or kefir grains. During this workshop, you will learn everything about milk kefir; what...
  • Exhibition: Mediamatic Biotoop Dijkspark

    The Six-Winged Chicken and other mythical…

    1
    Sep 2020
    - by Anne Kamps

    Where 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...
  • Mediamatic Biotoop Dijkspark

    Pickles: Co-design with Microbes

    with Saskia Frederiks

    Pickling vegetables is one of the oldest fermentation practices around. It is a rich source of antioxidants and is known for its sour and salty taste. During this workshop, you will learn to apply...
  • Exhibition: Mediamatic Biotoop Dijkspark Megan Bishop

    Wood-Fired Clay Oven

    6
    Aug 2015
    - Mediamatic Eten

    Hand-made over two days, using environmentally friendly methods and materials, the clay oven stands as a central feature of the Mediamatic ETEN restaurant.
  • Private workshop Mediamatic Biotoop Dijkspark

    Foraging for Mental Health

    with Lynn Shore

    Are you looking to boost your mood by connecting with your environment? Lynn Shore will take you on a mindful guided session to explore ways to engage with everyday nature in order to support your...
  • Mediamatic Biotoop Dijkspark, Mediamatic Eten

    It's spring! We are finally reopening the Serres…

    with chef Gino Marengo

    We are happy to announce that Gino Marengo is the new head chef of Mediamatic ETEN! With a lot of creativity and a great love for experimentation he will be leading the re-opening of the Serres...
  • Mediamatic Biotoop Dijkspark

    Water Kefir: Co-design with Microbes

    with Saskia Frederiks

    Learn 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.
  • Mediamatic Biotoop Dijkspark Elise Chalcraft

    Tasting before wasting

    Optimizing our African Catfish feed

    My project for the past 8 weeks has been to look at how we could use waste streams from both the aquaponics greenhouse and the kitchen to feed our catfish to make the system as circular as possible.
  • Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilė Vaitkutė, Jiwei Zhou

    It smells like fresh bread!

    As the taste of lupin tempeh was only pleasant to Willem, we all together decided to test the mycelium growth on different materials. We collected different grains (the ones that we have a personal...
  • Mediamatic Biotoop Dijkspark Arne Hendriks

    Pigeon Cam

    On the 7th of June 2022, almost two years after we first started learning how to build pigeon towers with waste mycelium, we introduced the first four squab (young pigeons) into their new living...
  • Mediamatic Biotoop Dijkspark Thibaut Counot

    A year later: What our wasabi flowers are…

    As the Wasabi growing in our aquaponics greenhouse starts to flower, we revisit last year’s tests and learn how to care and nurture this famously fussy crop.
  • Mediamatic Biotoop Dijkspark Jeanne Rousselot

    From Eye to Tongue

    A Film Dinner experience

    Getting Comfy Course 0 – Zen Pussy   by   Annie Sprinkle  (12 minutes) We were welcomed in a pink-lit room. On three screens close-ups of vulvas were speaking to us. A whisper of breathing and...
  • Mediamatic Biotoop Dijkspark Elise Chalcraft

    7 kilos of Happiness

    The ins and outs of weighing our fish

    Every 6 months, we weigh our 128 African catfish. This is done to get a snapshot into the growth rate of the catfish and check on their general wellbeing. The Aquaponics Greenhouse currently has five...
  • Mediamatic Biotoop Dijkspark Clara Casal Georgiou, 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
  • Mediamatic Biotoop Dijkspark

    Bokashi Containers

    Composting with microorganisms

    The organic waste coming from the kitchen of Mediamatic ETEN finds a special companion in its composting process: the Bokashi container.  This system uses effective microorganisms to enable low...
  • Mediamatic Biotoop Dijkspark June Yu

    Bodemdrang

    A Neo Futurist Dinner in retrospect

    Four days in late November, every evening, Suzanne Bernhardt and Chef Thor invite guests to a journey through various “earth”: from hardened rock, grainy sand, molten “lava” to burnt clay, crumbly...
  • 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...
  • 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...
  • Mediamatic Biotoop Dijkspark, Mediamatic Eten Magdalena Thur, Nadja Nolte, Clara Casal Georgiou, Elnaz Assar

    Acorn Bitterballen Recipe

    Exploring the culinary potential of wild plants surrounding Mediamatic

    Inspired by the variety of wild weeds surrounding Mediamatic, the Clean Lab Team set out to investigate the culinary potential of the resources which are locally and seasonally available.  
  • Mediamatic Biotoop Dijkspark

    Beaujolais Nouveau 2015

    225 liter wijn drinken in de Sluisdeurenloods

    Vleck wijnen, restaurant Choux en Mediamatic slaan de handen ineen om het onmogelijke te presteren: 225 liter van de mooiste Beaujolais Nouveau van Nederland opdrinken in één avond.

created Rosa Kieft modified Stine Troost

  •  Contact
  • Colofon
Design by Mediamatic - Powered by Ginger