Taiwan News
Date: 2016-07-17
By: Maggie Huang, Taiwan News, Staff Reporter
Sausage ice cream made from sausage meat with lard and peanuts, topped with crispy pig skin plate
The London-based culinary architects Bompas & Parr (Sam Bompas and Harry Parr) are holding a creative cuisine exhibition, reviving the image of sausage, the Taiwanese traditional food that can be found at night markets across Taiwan, at the Taiwan Design Center in Taipei from July 16 to August 13.
The exhibition “Sausage Social” features the world’s first sausage-focus menu, inviting participants to experience different perspectives in Taiwanese and England’s street food as well as their shared passion and inspiration.
Sausage ice cream made from sausage meat with lard and peanuts, topped with crispy pig skin plate
According to Sam and Harry, sausage has existed in all global cultures, presenting a perfect tool for innovation, design, and culinary experience. To exemplify their point, the duo crafted 10 dishes, turning the sausage into different types of food, which include desserts, soup, and even drink.
Meat shot, combining the Western ‘Shots’ culture and Shaohsing rice wine
The notable creative cuisine includes Meat Shots, which makes roasted bacon into a small wineglass to hold Shaosing rice wine and can be consumed with the wine, and the sausage ice cream made from sausage meat with lard, to bring out a whole new experience of a sausage meal. [FULL STORY]
