Researching the implications of downsizing the human species to better fit the earth.
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 of portions and ingredients. A…
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…