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The Sausage of the Future is explored at Milan Design Week

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A molecular chef, a master butcher and a designer from the Swiss university ÉCAL will explore alternatives for future meat consumption with an exhibition of intriguing sausages taking place at Milan Design Week, which takes place from next Tuesday (April 4) to Sunday (April 9). The “Future Sausage” exhibition takes place at the Salone Satellite (an area of the Salone del Mobile dedicated to emerging design talent) and forms part of a research project conducted by ÉCAL Master Product Design graduate Carolien Niebling.

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Intended to catalyse discussion around the overconsumption of meat and the strain it puts on the planet's resources, the 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.”It 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 Niebling. Sausage tasting will naturally be available at the stand.

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Niebling explains: “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 Organisation, we are facing a serious shortage of protein-rich food. Meat, in particular, will be scarce. One reason for this is overconsumption: 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?”

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Exhibited sausages include various insect-based recipes and some made from some less conventional cuts of meat. One example is an insect flour and tonka-bean infusion, which has been dipped in beeswax to prevent it from discolouring and to increase its shelf life. Inspired by the tradition of consuming liver-based foods with fruit-based accompaniments, Niebling has also designed a sausage that combines mild liver with a tangy and sweet raspberry gel. Meanwhile, a sausage made from heart meat is designed to be eaten with cheese and fruit. An accompanying book written is available for pre-order from 4 April until 14 May at the Future Sausage website.

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In addition to The Future Sausage exhibition, ÉCAL will be hosting a number of other exhibitions during Milan Design Week, including collaborations with IKEA and Punkt. The biggest event in the international design calendar, the week takes over the Italian city in April each year. Be sure to check back soon for more news on the event as and when it drops.

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