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Media of "Seafoam"
What forms will our aphrodisiacs take?
“The medium is the message” (McLuhan). Such aphorism cannot be truer than for our aphrodisiac. Whether one gently applies lotion onto the body of oneself or their lover(s) as if to caress, or sips a...
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Elena Braida
Artist and Food experience designer
Sharing - Making - Food - Textile - Texture Elena Braida likes to start her project from a personal perspective. She moves her attention towards the material, where her research process starts. This...
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Mediamatic Biotoop Abhay Villa 22 mrt 2021
We are Growing Edible Flowers
15 meters from farm to plate
Mediamatic ETEN and the Aquaponics Farm together are aiding the growth of a project that started "rooting" its way into Mediamatic's collection a couple of years ago; and now with the arrival of this...
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Mediamatic Biotoop Suzana Orsolic
Reconnected senses in times of disconnection
How to make your online live streams multi-sensory appealing
In March 2020, we would meet with friends online to drink a glass of wine or host a trivia night. One year and countless online meetings later, our social lives are still disrupted, and inevitable...
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Food Wellness
Following the process of Waew's efforts to create a Thai Sauna experience
Take a deep breath in and hold it for a moment. Breath out. Feel the steam on your skin. Imagine being able to relax and take a moment for yourself, knowing that you will enjoy a delicious meal...
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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
Amsterdamse Kaasmaakster die kaas maakt volgens de franse methode. Sinds een aantal jaren is Mathilde verliefd op kaas, met name Franse kaas. Niet alleen op de smaak maar ook op het maken ervan.
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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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Organisatie:
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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Zaadjes Planten
Voor het concept van de Serres Séparées
Ons restaurant is met de Serres Séparees in de spotlights komen te staan en nu krijgen de glazen kasjes en het diner dat we er serveren aandacht over de hele wereld. Maar wist je dat de kassen al...
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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
- Conversation and tasting with Emanuele Coccia1nov 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
La Cocina Presents: Staging a Banquet
- Lecture by Tina Harris31okt 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
Code Noir: Workshop
with Lelani Lewis