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  • Afbeelding: Andrea Valdivia

    Head chef Gino Marengo peeling onions

    Meet Gino!

    Growing up in Suriname, with a hunting grandfather who picked game directly from the forest, Gino came into contact with animals, fresh ingredients and rich dishes from an early age. He ate...
  • Serres Séparees
  • Culture
  • Geschiedenis
  • Eten
  • eten
  • Restaurant
  • Gastronomie

  • Groente? Bitter! Als kind at ik liever…

    Een gesprek met onze voormalig head chef Gino Marengo

    Met een jagende opa die het wild direct uit het bos plukte, kwam Gino al van jongs af aan in contact met dieren, verse ingrediënten en rijke gerechten. Hij at alles van hert en leguaaneieren tot...
  • Proposal by: Paolo Bosca

    Food Utopias

    Project Proposal: A different geography of taste

    Food Utopias is a performative and theoretical research which investigates the power exercised by map on space, specifically in gastronomy. We use maps every day. The most common maps see the world...
  • Proposal by: Miku Sato

    Book and Fire

    Project Proposal: Reading cookbooks and the back side of recipes: food culture, politics and feminism

    Based on the research of the old cookbooks of the Soviet Union and Japan, the project depicts food culture , politics , feminism , and how they are interrelated. Recipes can be considered stories.
  • Mediamatic Biotoop

    The Sin Eaters through the eyes of Hildegard Von…

    By Alice Héron and Martin Butler

    The Sin Eaters is a culinary experience created by chef and artist Alice Héron and the director Martin Butler. During 9 evenings in February 2022, participants were immersed in the incredible world...

  • 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...

  • Medusae

    Jellyfish, one of the oldest living organism in the world, has existed in the world for at least 500 million years. However, we still know so little about them! This blog is a compilation of the...

  • News Highlights

    Mediamatic ETEN goes viral

    When, during a mid-lockdown brainstorm, someone casually suggested to use the greenhouses at the waterfront for our restaurant, we couldn't have foreseen what would become of this concept. Aren't...
  • 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...

  • Inspiratie

    Wie gingen ons voor, en wie zijn er door ons geïnspireerd?

    Toen de Serres Séparées viral gingen, raakten restaurants van over de hele wereld geïnspireerd en kreeg het idee wereldwijd navolging. We voelen ons vereerd om te zien dat we veel horecazaken hebben...
  • Mediamatic Biotoop Abhay Villa 5 aug 2021

    Is it an alien? Is it a sex toy? No, it's Sopropo!

    procuring, growing and cooking this intriguing fruit

    You may have come across Sopropo on your travels, at a Surinamese/Asian restaurant or maybe even at home. Read on and learn about our journey procuring, growing and cooking this intriguing fruit...
  • Proposal by: Yorke Mulder-Bhangoo

    Krachtvoer

    Project Proposal: Eten wat je eten eet.

    Als je uit het treinraam kijkt naar het prachtige platte Nederlandse landschap zie je, gras, mais, bieten en af en toe tarwe. Allemaal veevoer. We produceren op het schaarse Nederlandse landbouwgrond...

  • History

    Inner workings and previous experiments

    Chef Tommaso Buresti and food designer Giulia Soldati started their journey in the kitchen of Mediamatic when they presented A La Mano, as an edition of our Futurist Dinner series in September 2018.

  • 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...

  • De Code Noir: Een korte, maar krachtige…

    Winston Churchill verklaarde dat "degenen die niet van de geschiedenis leren, zijn gedoemd om het te herhalen." Ons aankomende Neo Futurist Diner toont aan hoe belangrijk het is om te leren van ons...
  • Mediamatic Biotoop Alessandra Avanzi

    Ancient Egypt and the culture of perfume.

    The use of smelly components in Egyptian daily life: Kyphi, incense and other perfume.

    Incense was considered the “Fragrance of the Gods” in Ancient Egypt. Making incense meant in a mysterious way creating the body of the gods and communicating with them.   Do you know that the...
  • Mediamatic Biotoop 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...
  • book: Caro Verbeek

    Een kleine geschiedenis van de (grote) neus

    Door Caro Verbeek

    In Een kleine cultuurgeschiedenis van de (grote) neus neemt Caro Verbeek de lezer mee op een reis langs opvallende neuzen in de westerse kunst en cultuur. Van Michelangelo, Rembrandt en Gogol tot...

  • Vinegar Making

    A guide and story around vinegar-making

    This article is part of the 4 article series  "Vinegar Making". A series that aims to bring light into vinegar, the liquid that spices up salads and unclogs toilets.  Dive into an...

  • Veggie Cabbage Wrap

    Recipe

    Broederlijk Delen  (BE) had a project on Trendy Cabbage (Hippe Kool) based in Burkina Faso. They helped women producing more food and cabbage in the villages of Burkina Faso. In this way, they are...
  • Mediamatic Biotoop Sadhbh O'Donnell

    Smelling under the water?

    Under the Harbour workshop development with Mariko Hori

    Mariko Hori is a visual artist with a flair for triggering the imagination and creating new experiences. She has done this so far through her work with Freestyle Kintsugi, a workshop inviting...

  • Vinegar Making 2/4

    The chemistry

    This article is part of the 4 article series  "Vinegar Making". A series that aims to bring light into the world of vinegar Missed part one?: settle your FOMO by  clicking here  

  • Beftival Photo Gallery

    A collection of photos from Beftival

  • We’re serious about mocking!

    On the theory of carnival

    Whether at the Rio Carnival in Brazil, the Mardi Gras in New Orleans or the Trinidad and Tobago Carnival - Carnival is celebrated all over the world. In fall 2021, Mediamatic will also join the...
  • Mediamatic Biotoop Andrea Valdivia

    Advice from a former Photography Intern

    Knowledge page

    Dear photography intern, As a former intern myself, I have made this article for you to know what are the main tasks that you will be responsible for, and some advices I would give you based on my...

aangemaakt Julia van der Veen bewerkt Andrea Valdivia

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