Category: Food
Ostrich BBQ
December 10, 2011Milk
October 17, 2011Japanese Miniatures: Prepping Tiny Plastic Food
August 23, 2011Sunflower Table
May 3, 2011Soup Physics
April 5, 2011. . The Disproportionate Restaurant investigates the relationship with food and ingredients from the perspective of a human species of 50 centimeters tall. It maps possibilities that today’s chefs can only dream of, even in the age of molecular gastronomy. There is the relatively predictable resizing…
Baby Fruit
March 19, 2011The upper end of the restaurant market is flooded by baby fruit and vegetables. Baby coconuts, Baby pineapples Baby courgettes, Baby every-single-fruit and vegetable-you-can-imagine. In today’s market only the products that catch the attention of consumers have a chance of becoming economically succesful. Playing with…
Speculative Cooking
January 31, 2011In 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…