102 × 146 mm
This issue gathers the ideas and opinions of a number of scientists and other experts around the topic of in vitro meat. The authors in this publication range from being in vitro meat’s developers and most vocal supporters, to some adamant opposers. Collectively, these essays present a diversity of perspectives, and illustrate the challenge of pinning down an emerging technology. So, what is in vitro meat? The basic idea is to encourage muscle cells to grow into a foodstuff and produce meat in a way totally unlike how it is done on farms. Although not currently possible, some scientists are researching how to create a cultured meat that can be produced in factories, expanding small quantities of muscle tissue into much bigger amounts. But the question ‘what is in vitro meat’ is so much broader than that. What could in vitro meat be? How could it be made? How could it fit into our daily lives? In this publication, a range of experts offer their answer to the question: What is in vitro meat?
About the Series
Food Phreaking is the journal of experiments, exploits and explorations of the human food system. Each issue contains stories about the space where food, technology & open culture meet. Food Phreaking Issue 00 is the prequel and contains 38 short stories outlining what Food Phreaking is, and what it is not. Food Phreaking Issue 01 is “A Culinary Compendium of Curious Botanical Fruits”. Issue 02 is called “What is In Vitro Meat?” And our newest issue, Issue 03, focusses on the human microbiome.
About the Publisher
The Center For Genomic Gastronomy is an artist-led think tank that examines the biotechnologies and biodiversity of human food systems.