In her home in Amsterdam Oud-Zuid, Marian Cramer developed a gallery practice that deviates from the classical model. Here, working and living are not separate domains, but together form the framework within which art is displayed, discussed, and followed. The proximity of the home changes the way we look at art: less formally, more personally, and with room for time. For Marian, it's all about taking time, looking, and guiding artists over the long term. Read more here
Aernoud Bourdrez operates in a world where art and law constantly intersect. As a lawyer, he represents artists, but as a collector, he allows himself to be shaped by them. His office is a studio full of stories, his practice a search for unexpected solutions. In this portrait, he explains how art sharpens his gaze and gives conflicts new directions. And why an X-ray from Jackass is more than just a curiosity to him.
Ten years of Shortlist Amsterdam: an anniversary with simple recipes for success. Amsterdam has matured as a food city, and Shortlist Amsterdam has grown with it over the past ten years. Sisters Famke and Floor van Praag are celebrating the anniversary of their cookbook series about great restaurants with a brand-new edition full of simple recipes for success. Classics with character, recipes that any home cook can make, and restaurants that guard the soul of the city. Read more here.
Light is never just light. For Dimitri Saddi, founder of PSLab, it is a language with which you tell stories. From their studios in Amsterdam, Antwerp, Paris, London, Bologna, Berlin, and their home base in Beirut, the team works on lighting plans that do not start with a lamp, but with people. "Everyone has their own relationship with light," says Dimitri. "It touches on habits, memories, and emotions." In this edition of The Edit, Dimitri, Taco (Amsterdam), and An (Antwerp) delve deeper into their way of working: how dialogue, technique, and reflection come together in a lighting plan that is never generic, but always a Immediately translation of someone's life. Be inspired
Meet the entrepreneur, in this series interior designer Anita Fraser. Anita has a passion for architecture, design and creating spaces that envelop its inhabitants with positive energy. In her work, she is constantly looking for the right balance between form, function and materiality. After a career as a process lawyer, she studied interior design at the University of Arts London. She now collaborates with other designers, architects and Project developers to refine both living and working spaces. Read and view more here
Meet the entrepreneur, in this series Maud Moody. Toscanini has been a household name in Amsterdam for forty years. Not only because of the tasteful, homely Italian cuisine, but also because of the people behind the business. Maud Moody, one of the founders, tells how it all started – and how a holiday in Rome led to one of the city's most beloved restaurants. Read the whole story
Looking inside, a stately mansion gets a new soul. Vivian Hartog, brand strategist and designer of Griffe Studio, was involved from the start in the transformation of Birkenstock's Benelux headquarters on Sarphatistraat. What was once a classic mansion is now a place where history and contemporary design meet - with great attention to detail, materials and atmosphere. Read and see more here
Meet the entrepreneur, in this series designers Xander Vervoort and Leon van Boxtel of x + l design. In their online store, they present handmade products that they have made themselves. Most are one of a kind. Loose objects and limited series that go together with handmade finds from their travels. Xander and Leo love the irregularity in the products: the human touch gives it an extra dimension.
Read and view more here
The Indonesian restaurant Blauw is located on Amstelveenseweg in Amsterdam-Zuid. Upon entering, the first thing you see is a family photo that covers the entire wall. Contrary to what the name suggests, the entire interior is red. A fully laid out rice table awaits me. The rice tables at restaurant Blauw are identical at both locations (the other location is in Utrecht), but the rest of the menu is unique to each location. The chefs themselves compose their ultimate authentic Indonesian experiences based on their own inspiration and influences.
History
Initially, relations between the Netherlands and Indonesia were businesslike and formal. The Dutch came to Indonesia for spices and other goods and settled on the island as colonizers. Due to a shortage of European women, the male colonists intermarried with Indonesian women, resulting in a "mixed culture." Step by step, the influence of the Netherlands on Indonesia grew. In 1814, the term Dutch East Indies was introduced. During World War II, the Netherlands was driven out of Indonesia by Japan. In one fell swoop, all Dutch customs were banned. Statues were demolished, the use of the Dutch language was banned, and place names were changed. After Indonesia's independence, many Indo-Dutch people no longer felt comfortable there and decided to build a new life in the Netherlands. They took their food culture with them. The Dutch who had lived in the Dutch East Indies at that time had already been exposed to the food. As a result, Indonesian dishes were already known and loved by the Dutch. Nowadays, there are more and more takeaway shops and restaurants serving Indonesian cuisine.
2 locations, 2 chefs, 2 menus, one family
Titi's first job was at Ron Gastrobar Oriental. After a few kitchen adventures, she ended up at Blauw two years ago. Within six months, she was appointed chef. Blauw has been around since 2005. The first owner was an Indonesian man. In 2013, Henk van Hees took over the business. In the past, not many tourists came to Blauw; the customer base consisted mainly of local people, many of whom were Amsterdammers and people from the surrounding area. At that time, advertising was still done by word of mouth. Nowadays, a different crowd comes, more tourists. This crowd is unfamiliar with Indonesian cuisine.
At Blauw, you won't see waiters wearing sarongs or batik clothing; the restaurant has a sleek, modern interior. Everything has been carefully thought out, such as the hot plates built into the wooden table tops. A conscious choice. Blauw serves good, authentic dishes, but in a modern setting. Blauw does not serve fusion cuisine, but brings traditional Indonesian flavors to the table. "We use original ingredients as much as possible."
The guests are always surprised by the amount of food.
The chef
Titi Waber was born in Indonesia, in the city of Surabaya in East Java. Titi is the eldest of four children. "My grandparents lived with us. That's normal in Indonesia." At the age of 22, she came to the Netherlands to study. "I was supposed to go back after my studies, but as you can see, things turned out differently." Titi got her degree, found a job, and later met a man. In other words, she had a nice little family. In 2014, she changed course. She divorced her husband, quit her job as a teacher, and started chef training at the ROC in Amsterdam.
Cooking makes me happy because it reminds me of the past, of my childhood.
Indonesian food culture
Titi learned about the flavors of East Javanese cuisine from her grandmother. "She was the best cook I know. She used to cook a lot, and people loved it. I also have family in the Netherlands; I call them my Dutch family. They also taught me how to eat and cook. Cooking makes me happy because it reminds me of the past, my childhood." Food plays a major role in the lives of Indonesians. From birth to death, there is always food. Food is brought along to every meeting or visit. In Indonesian food culture, being together, conviviality, gratitude, and family are the most important things. This food culture is reflected in every stage of life: when a baby is born, Indonesians make bubur merah putih; for birthdays, business openings, or graduations, they make tumpeng van nasi kuning; at weddings, every region in Indonesia has its own traditional dishes as a symbol of love. Every Location Indonesia has its own specialties. Indonesia consists of thousands of islands. On Java alone, there are three different flavors. Roughly speaking, West Java likes fresh and salty food, Central Java likes sweet, and East Java likes sweet, creamy, and spicy flavors. In Sumatra, they like creamy and spicy food, which is due to the influence of Indian cuisine. In the Moluccas and Sunda Islands, they eat a lot of fish dishes. In Kalimantan, the influence of Chinese cuisine is significant. Indonesian cuisine is therefore very varied. In addition, Indonesian cuisine is evolving more and more, becoming more modern. Traditional dishes are being presented in a new way.
Restaurant Blauw
Amstelveenseweg 158-160, 1075 XN Amsterdam