Zuiderzee Condiments
The Zuiderzee Museum showcases everyday life in the former Zuiderzee (South Sea) region of the Netherlands. The specific culture in this region has faded away »
Projects
One thing that is certain about the projects we carried out in the last couple of years, is the diversity of the subject matter: From an educational installation about eggs to selling meat in a public auction, and from theorizing about yoghurt to contextualizing saffron. This diversity exemplifies the endless possibilities that lay within food design. Nonetheless, there is a regularly recurring concept in our work, namely the interaction between crafts, industry and time. Have a look at some of our projects!
ZuiderzeeFood
In exploring the kitchen and the eating habits of the former Zuiderzee area, we found that the traditional recipes from this bygone culture do not »
Polderwafels (potato waffles)
The Zuiderzee was closed off from the North Sea in 1932. Thereafter, part of the water was embanked. That happened for two important reasons: firstly, »
Laying roosters: sunny side up!
Food waste exists in all kind of forms. It can be the food that we throw away, like the leaves of the cauliflower, or the »
The Zuiderzeemuseum
A cup of coffee, a sandwich or a serving of fries: these are a couple of things that one can order at the restaurant in »
The Yoghurt Clock: a paradigm
The Yoghurt Clock is an autonomic research project, which resulted in a scaled model. This so-called paradigm shows us what a process can look like, »
Patécafé FoodLabPeel
FoodLabPeel is an artproject about the social issue of food and food production and the influence of food on culture. De project specifically addresses the »
With a ‘golden’ lining
Saffron is the one of most expensive spices on earth, potentially costing up to 8,000 euros per kilo. As a result, saffron is also aptly »