-
Slovak Cabbage Traditions
Cabbage in the Slovak culture and everyday life has a strong tradition, dating back centuries ago. It´s roots lay deep in the folklore, proverbs, superstitions, festive customs and of course...
-
Organisatie:
EAT ART collective
EAT ART collective, formerly known as Cateringa & Kompanen is an openhearted collective of makers with a specific interest in food. We find food to be an artistic material like copper, clay or...
-
Tuinkamer
Karakteristieke kamer met uitzicht over het water en restaurant
De Tuinkamer is te huur voor vergaderingen (30 personen), presentaties (40) en recepties (45 personen). Deze ruimte heeft een karakteristieke aankleding met uitzicht over het water en grenst aan...
-
Presentation: Mediamatic Biotoop
Het Chromatisch Diner
13sep 2017- Eten voor alle zinnen17sep 2017Boom, vuur, aarde, metaal en water, dat zijn de vijf Chinese Elementen. Voor dit diner hebben regisseur Martin Butler en chef Alexander Gershberg zich laten inspireren door verschillende associaties...
-
Presentation: Mediamatic Biotoop
ROTZOOI met Katz
- Special edition of Rotzooi fermentation festival15jun 2017The art of fermentation is many, many centuries old. This day and time, knowledge about is has spread, and recipes from all over the world are exchanged between kitchens. At the top of this ladder...
-
Another Futurist Dinner?
Neo-Futurist Dinners is a new programme line at Mediamatic, in which the world of food, art and science are brought together. During these gastronomical experiences, you will be engulfed in a multi
-
Presentation: Mediamatic Biotoop
Me and Chef Watson
12jul 2017- A gastronomical battle between human and machine on 12, 13, 14 and 15 July15jul 2017If it was up to Chef Watson your dining experience would be completely algorithmically established. Ingredients and preparation alike: the steps would be based on computer logic. But when human...
-
Margriet Craens
Margriet Craens works in Eindhoven as a multi-disciplinary artist and writer, experimenting with art, design, food, and culture. Craens is one of the founders of the 70% BAR and The Fat Pony, where...
-
Organisatie:
Lupinfood
Lupinfood is the collaboration of Johanna Lundberg (SWE) and Lydeke Bosch (NL), two product designers with a passion for food and specifically lupin, a legume which grows high protein and fiber rich...
-
Tempeh Ware at Mediamatic
Save the World by Eating your Plate
Tempeh ware is a new edible table ware developed at Mediamatic in Amsterdam. Here we'll keep you updated about our programme of presentations and workshops. Also we'll publish detailed...
-
Presentation: Mediamatic Biotoop
Zuursalon: Tempeh
- Classic food in new forms and flavours26apr 2017Tempeh, 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...
-
Tobias Mouritzen
Beer brewing and automation
I am currently working as a brewer in the Myco Insulation Brewery at Mediamatic. After brewing tasty beer, the "waste" grains are used by the Mycelium team to produce a versatile material...
-
(ir)Relevant Matter
Thursday, 15 December 20:00
What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root '
-
Workshop: Mediamatic Biotoop
Workshop: Edible Biocomposite Materials
- Grow edible mycelium: make your own tempeh28apr 2017Most people are used to eating mushrooms, but did you know that mycelium is edible as well? In fact, people have been eating mycelium for ages. Tempeh is an ancient food that has its origins in...
-
Let's Eat & Meet
Festive Dinners at X-mass and NYE
In the last two weeks of 2016 we invite you to join us for a festive (almost) vegan dinner special. Come and eat and drink amidst the beautiful artworks of Zeger Reyers and Ernst Haeckel , warm...
-
Mediamatic Eten
Feestdagen bij Mediamatic ETEN
24dec 2016- 24, 25, 26, 31 December31dec 2016Ons restaurant aan de waterkant bestaat een jaar en dat vieren we de komende dagen met een extra lekker diner voor een vriendenprijs: Voor Kerst en oudjaar hebben onze chefs een 7 gangenmenu...
-
Tonight: Regeneration-Biotalk
Thursday, 15 December 20:00
What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root '
-
Presentation: Mediamatic Biotoop
Take Care of Your Waste
- Zuursalon with: Sasker Scheerder, Simone Vos, Gjalt Jan Feersma Hoekstra and Meneer Wateetons9dec 2016The estimated global foodwastage is at 1.6 billion tonnes per year. 1.3 billion tonnes of that wastage was still edible when thrown away.... Let's change this discours, reduce our footprint and...
-
Regeneration - Biotalk
Thursday, December 15th. 20:00
With the Co2 particles in the air reaching the magical 400 ppm , and the fact that we have only 60 years of crop harvesting left, it is time for another way of dealing with our polluted environment.
-
Take care of your Waste
Zuursalon: Friday 9 December 20:00 - 22:30
The estimated global food wastage is at 1.6 billion tonnes per year. 1.3 billion tonnes of that wastage was still edible when thrown away.... Let's change this discours, reduce our footprint and...
-
Sasker Scheerder
Founder of Manenwolf's Foodlab
Sasker is the founder of Manenwolf's Foodlab and smokehouse. He knows all about food preparation processes.
-
Francesca Perrelli
25, Italian (Venice) Researcher, content developer and pm assistant for the Futurist Dinners Project. Interested in urban heritage, gender and ecology. MA in Sustainable Heritage Management (Aarhus...
-
Zuursalon: Koji Edition
Friday 11 november, 20:00 - 22:30
In Mediamatic’s Bio Clean Lab we use fungus to grow new bio-materials, but in many food production systems molds are used to re-design ingredients and alter flavours. The Koji, or Aspergillus oryzae
-
Mediamatic Biotoop
Koji: the (fungi)culture behind Asian Ferments
- Zuursalon with: Jasper Swierstra, Alice de Jong, Simon Hofstra and Meneer Wateetons11nov 2016In Mediamatic’s Bio Clean Lab we use fungus to grow new bio-materials, but in many food production systems molds are used to re-design ingredients and alter flavours. The Koji, or Aspergillus oryzae