A molecular chef, a master butcher and a designer from Swiss university ÉCAL will explore alternatives for future meat consumption with an exhibition of intriguing sausages at Milan design week.
Taking place at the Salone Satellite ? an area of the Salone del Mobile dedicated to emerging design talent ? The Future Sausage exhibition forms part of a research project conducted by ÉCAL Master Product Design graduate Carolien Niebling.
The Future Sausage exhibition forms part of a research project conducted by Carolien Niebling. Photograph by ECAL/Noortje Knulst
Intended to spark discussion around the overconsumption of meat and the strain that it puts on the planet's resources, ÉCAL's exhibition focuses on sausages as ?one of mankind?s first-ever designed food items, conceived to make the most of animal protein in times of scarcity?. Blood sausage is traditionally eaten with apple, and here the two ingredients are combined in one sausage
The exhibition will showcase a series of inventive sausages made in collaboration with master butcher Herman Ter Weele from Dutch butchers Slagerij Ter Weele and molecular chef Gabriel Serero from Lausanne-based restaurant Conte-Goûts, using designs, ingredients and techniques outlined in a book by Carolien Niebling. Sausage tasting will be available at the stand.
"Today, sausages remain a cornerstone of our food culture," said Niebling. "England alone has over 470 different types of breakfast sausages, and in Germany the...