- 27 March:
Posts Tagged ‘e-tapas’
e-Tapas Grabs STRP Audience Attention
e-Tapas Tasting
STRP BIENNALE, Eindhoven
Saturday 9 March 2013, 19:00 – 21:00
STRP Festival guests participated Baltan’s hugely successful e-Tapas event: a Temporary Photoelectric Digestopian work lab and tasting session at the intersection of food and textiles, photosynthesis and biomimicry. The Belgian artist Bartaku (Bart Vandeput) and French designer Carole Collet (Central St Martin’s College of Art and Design) presented strange, juicy, tasty ideas found in their study on the relationship between energy and food. They combine biology and nanotechnology and explore a future where designers become alchemists.
E-Tapas participants created and tasted their own e-Tapas, which included a buzz that made the tongue tingle. They also enjoyed Aronia berry wine, and a delicious dessert prepared and served to each participant personally by Eindhoven’s own top chef, Andre Amaro. And as a souvenir, each participant left with an edible photo of the e-Tapas they created.
Browse Boudewijn Bollman’s photos of the e-Tapas event.
See the Omroep Brabant video report.
Thank you – to everyone who helped to make this event a great success!
Tasting e-Tapas is part of the EU project Techno Ecologies and is organized in collaboration with Holst Centre and Ketelhuis.
E-tapas: Tasting + Workshop
| 07/03/2013 11:00 to 09/03/2013 18:00 09/03/2013 19:00 to 21:00 |
Tasting E-tapas
Sat March 9, 19:00 – 21:00,
STRP Festival, Klokgebouw (light lounge/bar, 1st floor)
Admission free with valid STRP Festival ticket, register via carmin[at]baltanlaboratories[dot]org
Create and eat your own e-Tapas, made from edible solar cells, with a 0.6 volt buzz that makes your tongue tingle. Explore innovative applications of Aronia (berries) and flax, plants that have been around for centuries, in a surprising table landscape.
During STRP Festival Baltan presents E-Tapas: an open laboratory and tasting session at the intersection of food and textiles, photosynthesis and biomimicry. The Belgian artist Bartaku (Bart Vandeput) and French designer Carole Collet (Central St Martin’s College of Art and Design) show the most strange, juicy, tasty ideas found in their study on the relationship between energy and food. They combine biology and nanotechnology and explore a future where designers become alchemists. Prior to the tasting students, artists and scientists explore these techniques during a three day workshop. Eindhoven cook Andre Amaro (Ketelhuis) will prepare a special recipe based on flax. The result is a true tasting, which activates all senses. Come and enjoy the findings…
Three day workshop Edible Alchemy led by Bartaku & Carole Collet
Ketelhuis, March 7,8,9, 11:00 – 18:00
Admission fee: 15 Euros including lunch & drinks
Submit before March 1, via carmin[AT]baltanlaboratories[DOT]org
In the first day participants will be developing resilient strategies for design, including concept ‘product’ development. In the second day students will apply resilience thinking to a plant system, exploring how far one can push the adaptation for different raw materials. In this case the making of controllable measurable energy using fruit berries (Aronia Melanocarpa). The workshop ends with a staging moment, where fellow friends, relatives, teachers and students are invited for testing and tasting in a specifically designed/staged setting, at STRP Festival.
Download the e-Tapas PDF (Dutch and English!)
Tasting e-Tapas is part of the EU project Techno Ecologies and is organized in collaboration with Holst Centre and Ketelhuis.