The sausage of the future
Caroline Niebling, ECAL
Note from the editor:
Can we count on the sausage to provide a solution, in order to reduce the consumption of meat? And can the use of new ingredients increase the diversity of our diets? Can the sausage make a considerable contribution to a sustainable food culture? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients – like insects, nuts and legumes – to reinvent the sausage of the future.
/informations
Poids | 0.600 kg |
---|---|
Type de produit |
CHF 30.00
/commande
L’article que vous recherchez n’est pas dans notre assortiment? Notre équipe le commandera volontiers pour vous.