Steinbesser and the Experimental Gastronomy
Tomato x.o. served on an a.d.o. plate by Lillian Tørlen - Steinbeisser in Vienna 2019 | © Thomas Albdorf
Eating goes beyond nutrition and results from a mixture of perceptions produced by the senses of sight, hearing, smell, touch and taste. The more the senses are stimulated at the moment of tasting, the greater the pleasure.
Driven by the search for new ways to enjoy food in a provocative concept, Martin Kullik and Jouw Wijnsma initiated Steinbesser, the Experimental Gastronomy Initiative, in 2012.
The Dutch duo brings together renowned chefs and artists for a unique culinary and sensory experience with the best of gastronomy and art. With The Experimental Gastronomy, Steinbesser aims to challenge all dining participants: artists, chefs and guests.
The artists create unique tableware that celebrates experimentation by breaking social-behaviour patterns and provoking their guests to play with the food in an interactive experience. Moreover, their tableware creations do not follow usability standards but make their users reconsider old preconceptions. Each creation is made from only natural materials - such as wood, gourd, stone, metal, clay and glass - and are often locally sourced. They also can use materials that are found, recycled and/or reused.
The chefs need to prepare organic vegan food from locally sourced suppliers. As they receive the art pieces/cutlery, they develop a gastronomic experience without knowing how their guests will taste their unique flavours in such an unusual way.
And finally, the guests will discover a thrilling and even childlike way to savour the meal.
Get to know Steinbeisser, the artists and their beautiful creations in the interviews:
Joo Hyung Park
Patrizia Keller
Selen Ozus
Petit farcis pepper and tomato served on sculptured walnut spoons by Julian Watts - Steinbeisser | © Eric Wolfinger
Joo Hyung Park Moment Plate | © jouwstore.com
Joo Hyung Park Moment Plate for jouwstore.com | © jouwstore.com
Cutlery Woodcarved by Patrizia Kelle | © jouwstore.com
Laia Ribas Valls Playful Spoon | © jouwstore.com
Stuart Cairns Thorn Spoon | © jouwstore.com
Braised lettuce heart, sorrel, spelt by chef Alexandre Gauthier (La Grenouillere) served on a pillow plate by Tomasz Niedziolka, Steinbeisser Amsterdam 2018 | © Marion Luttenberger
Exploding Plates by Adam Knoche | © jouwstore.com
Kürbislefön crunchy, hot, sweet-sour pumpkin variations served on spoonmania spoons by Lisa Fält, 2019, Wien. | © Thomas Albdorf
Radishes served on a spiral plate by Aino Nebel, Steinbeisser Amsterdam 2018 | © Marion Luttenberger
Corn bread served on a soapstone plate by Pia Groh, Steinbeisser in Vienna 2019 | © Thomas Albdorf
Porcino, seaweed flakes served in a calabash bowl by Tala Yuan, Basel 2018
Tala Yuan Calabash Bowl | © jouwstore.com
Potato cracker served on finger cup spoons by Sophie Hanagarth, Steinbeisser Basel 2018 1 © Kathrin Koschitzki
In September 2021, Steinbeisser will bring Zen Buddhist nun Jeong Kwan to Amsterdam for a new Experimental Gastronomy edition. The Philosopher Chef, known for Netflix's Chef's Table, will create a special menu of organic vegan temple food in collaboration with the artists such as David Wolkerstorfer, Joo Hyung Park, Fabienne Schneider and Laia Ribas Valls, who crafted custom cutlery and tableware, especially for the occasion. Check Steinbeisser's website for the details.
*All pieces published in the article are exclusive artist collaborations with Steinbeisser.
* The artworks are exclusively for sale at the Steinbeisser’s dinners and on jouwstore.com.
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