From the Series
Marije Vogelzang’s Faked Meat started as a reaction to meat substitutes. With tofu available in the form of cutlets and protein-vegetable mixes marketed as sausages, “you might just as well invent new animals,” exclaims Vogelzang.
The four resulting creatures make a lighthearted nod to the rationalised world of efficient food production. Each new species is accompanied by a story about the animal’s way of life and natural habitat, as well as recipe recommendations.
The European Ponti, for instance, lives in volcanoes, which gives it a slightly smoked taste, while its long stiff tail makes it highly suitable for finger food. In turn, the convenient square-shaped Herbast is naturally seasoned due to its diet of aromatic plants. The Biccio is the ideal sushi fish with its high proportion of anti-oxidants indicated by its decorative green stripes. Finally, the Canadian maple sap- and leaf-eating Sapicu makes it a sumptuous dessert delicacy.
