The In Vitro Meat Cookbook gives us a provocative taste of the future of food
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. Along with insect farming and vegetarian substitutes, in vitro meat is a promising solution to the protein crisis. Though still expensive and difficult to produce, lab-grown muscle tissue might one day be a cheap, low-impact way of producing enough meat to feed the world (the first hamburger was created this year). Yet, before we can decide if we are willing to eat in vitro, we must explore the new food culture it will bring us.
Created by Koert van Mensvoort and Hendrik-Jan Grievink of Next Nature, the In Vitro Meat Cookbook presents 45 recipes that explore and visualize what in vitro meat products might be on our plate one day. As Next Nature states, "With our attempts to cultivate nature, humankind causes the rising of a next nature, which is wild and unpredictable as ever. Wild systems, genetic surprises, and autonomous machinery... nature changes along with us." We have the power to shape those changes and create a food system to nurture our fragile planet. The book plays a what-if game to get us all thinking about what kind of food culture we want to create for our children's future.
Find related books on the Creative States Food Bookshelf