Speculative Cooking
January 31, 2011
In preparation for TransNatural and the Disproportionate Restaurant a public research kitchen was set up in the Waag in Amsterdam. Chef Martijn Jansen, together with several guests, investigated and speculated on our future relationship with food, ingredients, and cooking techniques. The kitchen was located right in the middle of Amsterdam’s China Town. Some of the international cuisine’s most interesting ingredients were right on our doorstep. But this research was and is not necessarily about new exotic ingredients. It’s also about re-aquainting ourselves with products that seem familiar to us. If we shrink to 50 centimeter one chicken would feed close to 100 people.
