30 OCTOBER 2018
Some scientists believe in vitro meat could become a sustainable and animal friendly way to produce meat. But before deciding if we are willing to eat meat from the lab, we need to explore the food culture it brings us. Hendrik-Jan Grievink, speaker at Food Friction, will talk about this topic during the Art Research Conference.
As the planet’s population speeds towards 9 billion, it becomes impossible to continue consuming meat like we do today. Will we all be eating rice and beans? Grasshoppers perhaps? Some scientists hope to keep us eating vertebrate protein with in vitro meat. Grown in bioreactors from animal cells, in vitro meat could be a sustainable and humane alternative to raising a whole animal from birth to slaughter. The first lab-grown hamburger is already here, but the in vitro meat technology could also bring us entirely new culinary experiences.
“We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium” Winston Churchill
Using the format of the cookbook as a storytelling medium, the In Vitro Meat Cookbook is a visually stunning exploration of the new “food cultures” lab-grown meat might create.
This award winning publication features dozens of recipes that are delicious, uncanny, funny and inspiring. Think of meat paint, revived dodo wings, meat ice cream, cannibal snacks, steaks knitted like scarves and see-through sushi grown under perfectly controlled conditions. Though you can’t cook these recipes just yet, they’ve all been developed with strict culinary rigor. The delightful and weird recipes are complimented by fascinating interviews and thought-provoking essays from scientists, activists, philosophers and chefs.
The In Vitro Meat Cookbook is just at home with your art, philosophy and science books as it is on your cookbook shelf. As the ultimate conversation starter about the future of food, it will redefine not just how you think about lab-grown meat, but how you think about the ways we produce meat right now. Rather than pushing an agenda, this book aims to inspire educated debate.