The sausage of the future ePUB ☆ The sausage PDF or

The sausage is one of mankind s rst ever designed food items A paragon of ef cient 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 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 can we look to the sausage to provide a solution once again in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? 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 create the future sausage This book takes the reader on a journey through all the building blocks of a sausage and presents lesser known ingredients carefully selected for their future potentialThe sausage is one of mankind s rst ever designed food items A paragon of ef cient 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 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 can we look to the sausage to provide a solution once again in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? 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 create the future sausage This book takes the reader on a journey through all the building blocks of a sausage and presents lesser known ingredients carefully selected for their future potentialThe sausage is one of mankind s rst ever designed food items A paragon of ef cient 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 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 can we look to the sausage to provide a solution once again in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? 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 create the future sausage This book takes the reader on a journey through all the building blocks of a sausage and presents lesser known ingredients carefully selected for their future potential