ongoing project: give peas a chance #03

give peas a chance is a ongoing project by de culinaire werkplaats, it is a call for more vegetables on our dinner plates, and especially more peas, beans and lentils.

this project had its kick-off in 2010 at rollende keukens, a festival for mobile kitchens and food trucks. the ingredients at that time: an army tank, a sound system playing the song ‘give peace a chance’ by john lennon, and great comforting green peas soup.

part of this project is a photography project by marjolein as well, illustrating the plant power of peas, beans and lentils. hereafter a small selection of this photo series.

green peas sprout (project give peas a chance)

green pea sprout (project give peas a chance)

chickpea sprouting (project: give peas a chance)

a sprouting chickpea (project: give peas a chance)

a field pea (project: give peas a chance)

a field pea (project: give peas a chance)

 

onder handen werk: de gouden eeuw

glimpse of a new project……… in other words works in progress. in recent years, the golden age, voc (the dutch united east indian company), the silk road, et cetera, passed by as a kind of side-kick in commissions and all kinds of eat’inspirations. but… we think it is an interesting inspirational theme to explore as an independent theme.

the image showcases a golden combination: a coffee-vanilla cracker.

we’ll keep you posted.



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ontbijt “eleonora carisi for zalando” launch

we hosted the eleonora carisi for zalando press launch in the netherlands on tuesday morning march 4, 2014.

we have translated the 9 piece collection into a breakfast eat’inspiration. our inspirational sources: the exotic plants pattern, the colours of the pattern, the texture of the various fabrics, and the nationality of eleonora, an italian blogger. by the way, the collection is produced in italy.

what’s there for breakfast:

  • green tea tiramisu on coffee vanilla crackers;
  • avocado smoothies with marinated roasted tomatoes and basil foam;
  • italian ‘ice-cream’ of creme fraiche, goji berries and dark chocolate;
  • red balls of roasted pepper and almonds on a green leaves salad;
  • green quinoa risotto with marinated strawberries.

we enjoyed working on this project as our motto is food = fashion. furthermore, the plants pattern fits perfectly in our vegetal perspective on the dinner plate on the future.

the styling of the space was taken care of by fusion communicatie.



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90 minutes of frame #2: all the senses

Making of – De Culinaire Werkplaats from Frame Publishers on Vimeo.

ninety minutes of frame #2

  • february 13, 2014, the 2nd edition of ninety minutes of frame took place at pakhuis de zwijger, amsterdam.
  • the theme of this 2nd edition is all the senses.
  • 90 minutes of frame is ‘n live event and initiative by frame publishers.

de line up:

  • keynote speaker sissel tolaas, (scent specialist), florian richter (soundscape designer). claim to fame by jorge mañes rubio, and we presented a selection of our portfolio during the final item of this evening: the making of, and we had a small tasting for the audience.
  • last but not least: moderator jeroen junte, design & architecture critic.


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eat’inspiration sign of the times: taste the new luxuries

 

is water the new champagne? will the ability to live in the present be the new silence? will the colourful black become the new gems on your plate? these and more questions were on the menu of the eat’inspiration sign of the times, taste the new luxury in 5 dishes.

it are complex times, and it’s a new era. a new era requires new ways of approaching & doing things, new solutions and rethinking the future.

sign of the times.

  • the eat’inspiration sign of the times is about the new luxury, is about less and more, as natural resources are getting scarcer.
  • the 5 dishes –water, stones, pearls, essence and transparancy–  function as a small selection of conversation triggers about the many new luxuries offered by the future and the dinnerplate of the future.

trendforecast.

  • specially for the 20th edition of amsterdam fashion week (january 17 – 27, 2014) marjolein has translated the sign of the times to the trendforecast less and more in which food & fashion meet.

background.

  • moscow design museum: sign of the times is commissioned by the moscow design museum in the context of the russia-netherlands year and the exhibition new luxuries (nov 14 – jan 12, 2014).
  • triptych TIME: sign of the times is the 3rd of a 3-part series of eat’inspirations exploring the notion TIME, it is an adventure to search for new tastes, textures, food pairings and new ways of eating using TIME as inspirational concept.
  • blossoming stones: the project TIME resulted also in the launch of a new afternoon T concept blossoming stones during the dutch design week 2013 at the inkijkmuseum of eindhoven. this concept is inspired by the japanese T ceremony and garden architecture.


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fashion + food forecast 2015: less & more

meer…



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live in de stad, at5

feb 7, 2014 de culinaire werkplaats was the venue for the live broadcast of ‘in de stad’ (in the city) by at5, local amsterdam tv.

marjan ippel, food trend watcher, presented her latest book: food lingo bijbel (food lingo bible), and eric and marjolein of de culinaire werkplaats talk about the dinner plate of the future, black food and the eat’inspiration sign of the times.

the interviews are in the dutch language.



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our top 5 japan food experience ingredients

on february 14, 2014 we received a black box with japanese delicatessen, as we were participating in the japan food experience (february 15 – 23, 2014).

during this experience we have re-spiced the eat’inspiration ‘sign of the times‘ with a lot of ingredients that are unfamiliar to us. it was a week of tasting en experimenting and sometimes it felt like being a child in a candy shop again.

our top 5 of ingredients, at random:

  • fresh wasabi (see image);
  • yuzu (fresh/dried peel/juice);
  • satonoyuzu (yuzu + japanese spices);
  • kyono-kujyono green onion oil;
  • karashi miso (japanese mustard + miso).

japan food experience is a special programme and a co-production of  jro (Organization to Promote Japanese Restaurants Abroad) and The Wine & Food Association.



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