FORÊT ATELIER PRODUCTS
HAARLEMS HUISPARFUM
COOLSINGELSPAR
SWISS GATEGROUP
AIR: THEATER ROTTERDAM
EXHIBITION VILLA ZEBRA
TENT: ARGENTIERE GLACIER
TENT: ESTHER KOKMEIJER
HORTUS KLEINPOLDERPLEIN PARK
SUMMERLAB: IMAGINE2020 PARIS
AIR: TIENGEMETEN
CLUB IMAGINE: THEATER ROTTERDAM
OEROL FESTIVAL
FOOD DESIGN ARCHIVE: 2010 - 2017
INNOVATIeLABS
cultuurstartercultuur
The Innovation Labs project is a celebration of the resilience of the Dutch cultural sector, thanks to the open call Innovation Labs by Stimuleringsfond and ClickNL, commissioned by the Ministry of Education, Culture and Science.
Forêt Atelier was asked to provide an artistic interpretation of a data analysis of the winning projects, to conclude with a celebratory toast.
I focused on analog location based data, with fermentation as the founder of our culture. An artistic and technical performance, where the winners starred as the protagonists of this story. The project resulted in a cocktail and a gift of two starter cultures, both of which derive 100% from the Dutch soil, air and water supply; and from the environment of the selected projects. It is an invitation to reconnect with our landscape, which we take knowledge and products from, share it with our community, give back to the soil, thus creating reciprocity for our culture and ecology.
These two starters were the basis for sourdough bread and kvass; a low-alcoholic drink, which can be made with stale bread. Both are living organisms, with lactobacillus and airborne local yeasts as their activators. Growth takes place in the fermentation pots, which goes accompanied by CO2 development. As long as the perimeters of temperature and sugars are safeguarded, this culture remains alive.
You can propagate and share this Dutch microbiotics blockchain with the followers of your cultural expressions. This 'culture starter culture' will keep and propagate for a long time in the refrigerator in a dormant state. All information about the processes of baking bread and making kvass can be found on this page.
A selected overview of my collection of Dutch cultivated foragings, from Rotterdam to Leeuwarden, from Maastricht to Amsterdam. 5 sourdough starters, endless delicious breads, hops, sea salt, red sourkraut brine, 8 kilo of different species of ancient grains flower, chicory root and foliage, hops, 4 different types of spruce needles, honey, a 1000 year old springwater and surface water. All was combined in three different objects.
Key concepts from winning projects applied in sensorial design:
Audience as Protagonist
Rituals for Hybrid Experiences
Open Source Network
Blockchain
Dutch cultural heritage
Press button to see back the livestream from 9th of March. Maidie is presenting the concept of Dutch Microbiotica Blockchain in the Cultuurstartercultuur (min 41.30)
