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TheFuture Sausage Project

Design and food are two elements intrinsically interwoven, whether in the aesthetics of a dish, fine chocolate, haute cuisine events or exhibitions.

The Swiss designer Carolien Niebling (http://carolienniebling.com/THE-FUTURE-SAUSAGE ), however, takes the concept to another level – in collaboration with master butcher Herman Ter Weele from Oene, Netherlands and the molecular chef Gabriel Serero from Lausanne, Switzerland – she has given life to a new project that redefines the concept of food and design, in this case the sausage.

In the last three years Carolien has worked to develop alternative sausages, realizing them as an edible design object. The whole research project will be captured in a book, The Future Sausage.

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The Future Sausage | Mild Liver and Raspberry Gel

The Future Sausage | Mild Liver and Raspberry Gel

Traditionally, many types of meats and especially liver-based foods are eaten with a fruitbased accompaniment. Here, the mild liver is combined with a tangy and sweet raspberry gel.
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