15/11/2025
From the backlist: “The Sausage of the Future” by Caroline Nieblig, ECAL and winner of the Hublot Design Prize 2017.
“[...] this book, which we naturally awarded the prize, drew me deeply and lastingly into the world of sausage. [...] I eagerly devoured this book, if you'll pardon the metaphor.”
– Hans Ulrich Obrist, Das Magazin, Oktober 2017
🔗📕 Find the book via this link: https://shorturl.at/ugU2x
📷1: "Collage deconstructing a heart fuet on a background of a macro image of beef heart, alongside some of the fuet’s pre-minced ingredients: fennel seeds and salt crystals." ©Emile Barret
2: "Collage deconstructing an insect pâté on a background of a macro image of a grasshopper wing, alongside variations on traditional ingredients: ewe’s milk foam, mealworms, Madeira wine and butter." ©Emile Barret
3: "Collage deconstructing a mortadella on a background of a macro image of broccoli, alongside the traditional pork, also broccoli, carrots, romanesco, cauliflower and pistachio nuts." ©Emile Barret
4:"Blood sausage is traditionally eaten with apple, and here the two ingredients are combined in one sausage. The core of apple gel is set with agar, a substance with a high melting point, which keeps the gel from running during cooking." ©Jonas Marguet
5:"The fruit salami is made with forest fruits (raspberry, blackberry, and blueberry) and dried fruits (dates, figs, plums, and apricots). The moistness in the centre of the sausage can be controlled by the drying time." ©Jonas Marguet
6: "Clockwise, from top left: carrot, apricot and coconut dried sausage; berry, date and almond dried sausage; insect salami; berry liver sausage; apple blood sausage; potato and pea fresh sausage; mortadella with asparagus." ©Noortje Knulst
