‘ All that is valuable will decay’
Food is deeply rooted in every culture. Any meal is a crossroads of rituals and traditions that connects people and distinguishes cultures.
The FoodMuseum collects and presents food in a cultural context. It tells the stories behind objects and traditions from different perspectives: historical, ethnological and gastronomical. From age-old Chinese traditions to part-time vegetarianism, from Dutch herring to Moroccan pastry, from edible clay to seacucumbers: food turns out to be a unique entrance to identity and diversity within a country, a city or a neighbourhood.
The museum initiates projects and exhibitions and co-operates with museums, (private) collections and projects.
Nothing is fixed and frozen in the FoodMuseum. It grows organically, depending on chance encounters and whatever actuality throws at us.
Concept and design:
Linda Roodenburg (Rotterdam, the Netherlands
IT: Olivier Hokke (Delft, the Netherlands)
Interested in cooperation with the FoodMuseum related to your project or collection?
The options are limitless in time and space.
contact: info@lindaroodenburg.com
The Taste of Carbon
On the occasion of the Oxford Food Symposium 2025, the FoodMuseum explores the taste of carbon in two new restaurants.
We invited Digna Vissers, student at the Design Academy Eindhoven (NL), to create spaces matching this year’s theme of the Symposium: Food & The Elements.
She designed the CarbonCooking Restaurant, an experimental and ideological restaurant with burnt artichoke, asparagus, beets, carrots and grains on the Menu. She encourages you to try this at home by following the recipes she developed for this occasion.
We followed Digna’s ideas by transforming our own restaurant into a hotspot serving burnt food as well.
And as a very special bonus we added an exhibition of symposiast Ken Albala’s world famous handmade wooden spoons (and a fork).
For the best museum experience we recommend to use a larger screen than the one on your mobile phone.
And don’t forget to choose the English Version if you’re not able to read Dutch.
Click on the i-buttons for getting more information about what you see and click on the green (or other) signs to enter the next room.
Enjoy your visit!
The Taste of Carbon
On the occasion of the Oxford Food Symposium 2025, the FoodMuseum explores the taste of carbon in two new restaurants.
We invited Digna Vissers, student at the Design Academy Eindhoven (NL), to create spaces matching this year’s theme of the Symposium: Food & The Elements.
She designed the CarbonCooking Restaurant, an experimental and ideological restaurant with burnt artichoke, asparagus, beets, carrots and grains on the Menu. She encourages you to try this at home by following the recipes she developed for this occasion.
We followed Digna’s ideas by transforming our own restaurant into a hotspot serving burnt food as well.
And as a very special bonus we added an exhibition of symposiast Ken Albala’s world famous handmade wooden spoons (and a fork).
For the best museum experience we recommend to use a larger screen than the one on your mobile phone.
And don’t forget to choose the English Version if you’re not able to read Dutch.
Click on the i-buttons for getting more information about what you see and click on the green signs to enter the next room.
Enjoy your visit!
