worldexpo 2012 – food narrative waterNLand


the netherlands presents itself at the world expo 2012 in south korea with a pavilion dedicated to the sustainable delta. the world expo 2012, is in yeosu, a beautiful city at the south coast of south korea. the central theme of world expo 2012 is: the living ocean and coast: diversity of resources and sustainable activities.

the food & beverage and hospitality concept of the pavilion of the netherlands is designed by DVP China Eventmarketing (DVP), which is also responsible for the shop of the pavilion. during the months prior to the opening de culinaire werkplaats worked closely with the team of DVP on a matching theme based food design.
our activities:
project information. meer…


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drive to a different beat

drive to a different beat, an event hosted by bentley in shanghai (june 2012). the keywords of the overall event concept, developed and executed by dvp china eventmarketing (dvp), are:

  • the colours dragon red + black
  • transformation,
  • and drive to another beat.

together with dvp de culinaire werkplaats created a catering concept based upon these keywords. so all the canapés, the welcome drink and cocktails communicate individually the 4 main aspects of the event.

credit image: paul ridderhof.



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‘blacker than black’ experience

in cooperation with edelman pr we have created a tasting of canapés for the blacker than black experience, they organized. it was a nosing and tasting for the press of johnnie walker double black, a smokey whiskey. the experience took place at the end of may on location in amsterdam.

we created 7 different noshes and nibbles which taste and texture wise are a good match for whiskey in general, and for the characteristic smoky taste of johnnie walker double black in particular.
the dishes individually emphasize different aspects of both johnnie walker black label and johnnie walker double black.
we used in addition as many as black ingredients as possible.
as the event took place in the dark, we have no images available of the tasting. but we can mention some of the used ingredients: vanilla, salt, coffee, various spices. also different textures were used to create an attractive match between whiskey & food.



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literalicious: ‘n literair kookboek

last year we have cooperated with a book project literalicious: a culinary journey through a number of dutch novels and stories.

this literary cookbook is a project of koen de groote, lalito. koen has made a match between various dutch novels and restaurants and added to these combinations some beautiful images.

koen outlines amongst others his view on the dutch cuisine and he shows a number of careful observations, and he does not limited the dutch kitchen to top 100 an/or michelin star restaurants.

a limited number of autographed copies by author of literalicious is available at de culinaire werkplaats: € 34.95 incl. VAT, excl. shipping costs. the book is only available in the dutch language. meer…



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april/mei 2012: garden landscapes

the eat’inspiration garden landscapes is part of a 3-part series landscapes & architecture 2012.

the result: 5 edible garden foodscapes which offer a possible perspective on the dinnerplate of the future. the 5 dishes  for instance are showcasing local and seasonal ingredients. and the garden landscapes also draw the attention to so-called forgotten vegetables such as buck’s-horn plantain, wild asparagus, violets. meer…



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12-13-14 juli 2012: raw. where food & fashion meet.

take a bite of RAW. an unparalleled food = fashion forecast s/2013 and beyond… in 5 dishes. by the way, RAW is not synonymous with raw food or raw vegetables. but what do we dish up instead?

the main ingredients of RAW are roughness/unfinished, essence, reflection, trial-error, transparancy, , artisan, basic, roots, naturel, sweat & love, and unique/only copy.

at this very moment people and organizations are in the middle of re-inventing their relationship with nature, with their social environment and with themselves. we visualize this re-interpretation process and trend with the concept of RAW.

we have translated the most striking features of RAW to 5 dishes for you. the result: a color and texture forecast for  food & fashion S/2013 and beyond … which can only be experienced by eating.

it is already the 7th time that we created a culinary adventure for the downtown programme of amsterdam fashion week.

meer…



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22 juni 2012: eat the city!

city slickers please note! on june 22 we start with the last eat’inspiration from the 3-part series landscapes & architecture.  after the eat’inspirations dutch & garden landscapes a selection of 5 urban landscapes highlights the menu.

you can nibble on a foot scape, legally have some bites out of a guerilla garden and experience the taste of a disposal spot. a recent visit to shanghai has inspired us to an interpretation of a metropolitan skyline and last but not least you’ll find a street corner on your dish. meer…



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june 18: national day @ world expo south korea

we are pleased to inform you that de culinaire werkplaats will be heading for south korea again for the 2nd time on june 14, 2012. together with the organization of the pavilion of the netherlands we will take care of a food experience to mark the national day of the netherlands during the world wxpo 2012 in sout korea, on june 18th.

the world expo 2012 takes place from may 12th – august 12th, 2012 in Yeosu, a beautiful city on the south coast of south korea. the central theme of this year’s expo is: the living ocean and coast: diversity of resources and sustainable activities. meer…


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