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RECENT POSTS

DATE 6/25/2024

LIVE from NYPL presents Michael Stipe launching 'Even the birds gave pause'

DATE 6/22/2024

Artbook at Hauser & Wirth Los Angeles Bookstore presents Penny Slinger launching and signing 'An Exorcism'

DATE 6/20/2024

picturehouse + thesmalldarkroom present Yelena Yemchuk on 'Malanka'

DATE 6/13/2024

ICP presents Eugene Richards on 'Remembrance Garden'

DATE 6/13/2024

LaToya Ruby Frazier, removing the contradiction between ideals and practice

DATE 6/8/2024

"Next-level otherness" in Pride Month staff pick 'Nick Cave: Forothermore'

DATE 6/6/2024

Celebratory and transgressive, 'John Waters: Pope of Trash' is a Pride Month Staff Pick

DATE 6/3/2024

In Nan Goldin's 'The Other Side,' you are who you pretend to be

DATE 6/2/2024

Green-Wood Cemetery presents Eugene Richards launching 'Remembrance Garden: A Portrait of Green-Wood Cemetery'

DATE 6/1/2024

There's no such thing as being extra in June! Pride Month Staff Picks 2024

DATE 5/28/2024

'Mickalene Thomas: All About Love,' on view at The Broad

DATE 5/24/2024

Celebrate Memorial Day weekend with Garry Winogrand's intimate, flashing mirror of America

DATE 5/24/2024

Beautifully illustrated essays on Arab Modernists


IMAGE GALLERY

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. Photograph reproduced from
CORY REYNOLDS | DATE 3/16/2018

What is 'The Sausage of the Future'?

For pure originality, Carolien Niebling's The Sausage of the Future—new from Lars Müller—is pretty much in a class of its own. Beautifully designed and exquisitely printed on creamy matte paper, this playful yet thoroughly researched volume looks at the history of one of the world's first "designed" foods and imagines the innovative updates necessary to achieve utopian new standards of health and sustainability. Offal, insects, plants, seeds, grains, nuts and legumes are charted, skins of all sorts are investigated, production techniques elucidated, and "the psychology of disgust" debunked. Insect pâté, anyone? 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.

The Sausage of the Future

The Sausage of the Future

Lars Müller Publishers
Pbk, 8.25 x 11 in. / 156 pgs / 174 color.

$30.00  free shipping





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