About this project
A work supported by ECAL, based on research by Carolien Niebling.
In the future, the consumption of meat should be reduced, while the diversity of ingredients in our diets should be increased. For this project, a molecular chef, a master butcher and a designer have teamed up to look into sausage production techniques and future potential ingredients to design The Future Sausage.
The sausage is one of mankind’s 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 BCE. Today, the sausage remains 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 wondered, can we look to the sausage to provide a solution once again?
The Future Sausage is a book that explores the sausage as an edible designed object. The book – or manual, if you will – takes you through all the building blocks of a sausage: From the skin to the innards, with stops along the way to explore issues like moistness, flavouring, glue and preservation. The first and second part of the book looks at the design of the sausage. It catalogues different types of sausages, their various means of construction, and which types of skins can be used, when, and why. The third part contains a descriptive list of lesser-known ingredients, carefully selected for their “future potential”. I hope to introduce you to, or remind you of the many different kinds of edible proteins that exist on this planet. The goal is to move away from our relatively impoverished “supermarket selection” and transform ourselves from Eximius forni-vore (supermarket- eater) back to Omni-vore (all-eater). The last section of the book contains a "sausage matrix", which sums up all the categories and sausage elements previously addressed in the book. These are simplified as icons, textures and colours. With this matrix, you can understand how to construct different types of sausages, while using the similar components and techniques that are normally used in sausage making.
For the last 2,5 years I have been exploring the field of the sausage and gathered as much information I found important and fascinating to construct the base of knowledge for the book. After which, graphic designer Helge Hjorth Bentsen (who is a master in illustration making) and I have developed the graphics and illustrations of the book. There are two important series of photographs: The ingredient collages by Emile Barret are explorations of the ingredients used in the sausages. The other series by Jonas Marguet, represent the character of the sausage, whether it is humble and sweet or robust and manly or even confident and classic.
With The Future Sausage in hand, you will encounter a whole new set of ingredients and ideas. Hopefully, you will be inspired and impressed by this versatile food item, but you will surely never look at a sausage in the same way, again.
The Anatomical Sausage Models
The insect pâté mainly consists insect flour, pecan nuts and carrot juice with various spices. This sausage contains no meat unless insects are considered as such, thus reducing the meat content by 100%. Photo by Younès Klouche.
The chocolate blood sausage contains an apple core made with agar, the sausage is grilled in a pan. The apple core, chocolate and the large amount of grains reduce the meat (blood and fat) content by 50%. Photo by Younès Klouche.
This fresh sausage has a part of pea puree and mashed potato puree. The delicate flavour of these purees match well the comforting sausage flavour and reduce the meat quantity by 30%. Photo by Younès Klouche.
The fruit salami is entirely made out of fresh and dried fruits with a structural base of hazelnut and almond flour. The texture comes from almonds and flowers. This sausage contains no meat, thus reducing the meat content by 100%. Photo by Younès Klouche.
The Mortadella consists of a part traditional meat and fat cubes and a part of vegetables, carrots, broccoli, cauliflower and asparagus. The flavour profile of the Mortadella stays delicate, while reducing the meat quantity by 20%. Photo by Younès Klouche.
A few examples of images from the book:
The book will be printed on an (amazing) off-set printer at ECAL with a long lasting stitch binding and (might I say luxurious) fabric hard cover.
Find here a few articles about the project:
Risks and challenges
There are no considerable risks to take in account, the book is in its final stage of editing, the paper is trial and tested, the printer can't wait to attack the colour profiles and the binder is ready to go, the only thing missing is your help to make it reality.
I have tried to be as prepared as possible before starting this campaign because I wanted to be able to deliver the book to you as soon as possible and I consider it my personal mission to do so!Learn about accountability on Kickstarter
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