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.