A research project conducted at ECAL by Carolien Niebling, ECAL Master Product Design graduate. It explores the design and taste of the future sausage, while critically discussing alternatives to meat consumption worldwide.
Sausages are one of mankind’s first-ever designed food items. The exhibition presents a series of innovative sausages, which have been made in collaboration with a butcher (Herman ter Weele from Oene, Netherlands) and a chef (Gabriel Serero from Lausanne, Switzerland), using design, ingredients and techniques outlined in a book by Carolien Niebling, an ECAL Master Product Design graduate.
As part of a research project conducted at ECAL, Carolien Niebling explains that “Today, sausages remain a cornerstone of our food culture. England alone has over 470 different types of breakfast sausages, and in Germany there are even sausage laws, dictating specific rules for the making of sausages. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich-food. Meat, in particular, will be scarce. One reason for this is over-consumption: in today’s world, we simply consume too many animal products. So, I wonder, can we look to sausages to provide a solution once again?”The Sausage of the Future
Published by Lars Müller Publishers
Repro ECAL/Calypso Mahieu