CONTEMPORARY FOOD LAB

CONTEMPORARY FOOD LAB

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www.contemporaryfoodlab.com Mehr über den Hintergrund unseres Projekts können Sie auf unserer Webseite finden: www.contemporaryfoodlab.com

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With the Contemporary Food Lab we are creating a public forum, which sheds lights on the relationship of humans towards nature and food. Bringing together a team of artists, scientists, farmers, architects, medical doctors, chefs and other culturally engaged specialists, we developed the concept and the program. Through our blog as well as exhibitions, discussions, workshops and other eve

The good, the bad, and the spicey: how spices fell out of f(l)avour 23/12/2018

For centuries, spices were extremely valuable items that drove global commerce and determined the fate of millions. Now they sit on our shelves, largely anonymous, for months or even years. How did spices fall so far? And what can we do to restore the pride they once had?

The good, the bad, and the spicey: how spices fell out of f(l)avour Employing an interdisciplinary approach, we question the state of our society. Looking at the relationship between humans, nature and food from scientific, artistic and philosophical perspectives we are exploring possibilities and potentials.

Dimly Lit Meals for One: Merry Lukewarm Christmas 22/12/2018

After leaving the Christmas party early completely unnoticed on his last day in the office Ralph had been trying desperately to slow the pace of life to a complete standstill... TJ Kennedy

Dimly Lit Meals for One: Merry Lukewarm Christmas Employing an interdisciplinary approach, we question the state of our society. Looking at the relationship between humans, nature and food from scientific, artistic and philosophical perspectives we are exploring possibilities and potentials.

04/12/2018

How can so many Asian fruits LOOK like potatoes but taste like HEAVEN?! 🤤 On the left is ciku, and on the right is mata Kuching because the black seed inside looks like a cat's eye 👀 | Ipoh 🇲🇾📸

30/11/2018

Tonight! We look forward to seeing you there 🌲

30/11/2018

Tonight! Come celebrate and get some beautiful arrangements for your home 🌲

White is the Warmest Colour: Our Complicated Love Affair with Flour 23/10/2018

It's no secret that we have fallen out of love with white flour... But.

White is the Warmest Colour: Our Complicated Love Affair with Flour Employing an interdisciplinary approach, we question the state of our society. Looking at the relationship between humans, nature and food from scientific, artistic and philosophical perspectives we are exploring possibilities and potentials.

Shaquanda’s Hot Sauce: Willing to Please Eager to Burn 19/10/2018

He used to cook as Andre Springer during the day and perform as Shaquanda at night. With Shaquanda's Hot Sauce he found a way to unite the characters and invented more than just a food product: "I want to inject q***r culture to food culture to increase visibility and hopefully acceptance."

Shaquanda’s Hot Sauce: Willing to Please Eager to Burn Employing an interdisciplinary approach, we question the state of our society. Looking at the relationship between humans, nature and food from scientific, artistic and philosophical perspectives we are exploring possibilities and potentials.

Organic Oracles: How to see(d) into the future 09/10/2018

We have lost 75% of our agricultural biodiversity worldwide since 1950. However, all is not lost, and some people are optimistic and enthusiastic about a better future. They are fighting extinction with seed banks. Heros.

Organic Oracles: How to see(d) into the future Employing an interdisciplinary approach, we question the state of our society. Looking at the relationship between humans, nature and food from scientific, artistic and philosophical perspectives we are exploring possibilities and potentials.

Bake It Till You Make It 10/09/2018

Do you want to STOP SMOKING? START BAKING! Natalie Shafrir

Bake It Till You Make It Employing an interdisciplinary approach, we question the state of our society. Looking at the relationship between humans, nature and food from scientific, artistic and philosophical perspectives we are exploring possibilities and potentials.

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