Julia Child in the Lab
February 14, 2015
Two scientists in Arizona who study the intersection of technology and social change recently examined in Issues the status and prospects of factory-grown meat. Now, a team of chefs, designers, and artists in Amsterdam has published The In Vitro Meat Cookbook, which describes such dishes as “maple-smoked labchops” and “meat fruit tartlets.” The authors explain on the Future Tense blog that they want to help people “visualize a wide range of possible new dishes and food cultures to help us decide what future we actually want.”