Can the sausage make a considerable contribution to a sustainable food culture to answer these questions a chef of molecular gastronomy a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients like insects nuts and legumes to reinvent the sausage of the future. The future is sausage shaped the sausage is one of mankinds first ever designed food items a paragon of efficient butchery it was designed to make the most of animal protein in times of scarcity and dates back as far as 3300 bc. The sausage of the future 10 web favouring large simplistic diagrams whole pages are devoted to showing a section through a mincer or a cartoon grasshopper cross sections through future sausages are more revealing but dont quite live up to the beautiful anatomical models that niebling has previously exhibited. The future sausage a new concept for food and design gallery a look at the food design project by swiss designer carolien niebling in collaboration with master butcher herman ter weele and molecular chef gabriel serero. Humans have been making sausage for something in the range of 5000 years first as a means of avoiding waste by preserving animal proteins and then because we liked what could be done with them
How it works:
1. Register a Free 1 month Trial Account.
2. Download as many books as you like ( Personal use )
3. No Commitment. Cancel anytime.
4. Join Over 100.000 Happy Readers.
5. That's it. What you waiting for? Sign Up and Get Your Books.