The In Vitro Meat Cook Book

by Koert van Mensvoort, Hendrik-Jan Grievink

With the world's population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today.
 
In vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to eat in vitro, we must explore the new food culture it will bring us.
 
The In Vitro Meat Cookbook presents 45 recipes that explore and visualize what in vitro meat products might be on our plate one day.

Genres: Food

160 pages, Hardcover

First published August 1, 2014

Reviews

[Michiel · Rating 5 out of 5]

This book is a nice 'what if' about how our culinary life could be changed by artificial meat. I used to think that In Vitro meat is a quite useless invention, vegan is more fruitful path, but this book has given me some 'food for thought'. This technology could allow to completely decouple meat from animal farming and thus we could completely reinvent some cultural phenomena associated with meat.

Though 45 hypothetical products (graded by degree of (un)realisticness) the reader is invited to think wether in in vitro meat could be part of our eating culture or would just be uncanny and disgusting.

[Jennifer · Rating 4 out of 5]

This book makes interesting and convincing arguments for in vitro meat, but falls a bit short in sounding almost like propaganda. I'd give some recipes a try when possible though. What's bizarre today may just be the norm tomorrow.

[Benji · Rating 3 out of 5]

The pièce the résistance of this terrific cookbook consists of Christina Agapaki's essay, in which she looks at the in vitro meat phemonenon through the lens of Ursula Franklin's 'The Real World of Technology'.