Speculative Cooking

January 31, 2011 By arne hendriks 0

In preparation for TransNatural and the Disproportionate Restaurant a public research kitchen was set up in the Waag in Amsterdam. Chef Martijn Jansen, together with several guests, investigated and speculated on our future relationship with food, ingredients, and cooking techniques.¬†The kitchen was located right in the middle of Amsterdam’s China Town. Some of the international cuisine’s most interesting ingredients were right on our doorstep. But this research was and is not necessarily about new exotic ingredients. It’s also about re-aquainting¬†ourselves with products that seem familiar to us. If we shrink to 50 centimeter one chicken would feed close to 100 people.

If you have ingredient knowledge to share or if you would like to join us for some speculative cooking please get in touch.