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Bistro In Vitro

6/11/2019 (Wed 三)

Chan Sui Kau & Chan Lam Moon Chun Square (Logo Square),
Hong Kong Polytechnic University
陳瑞球林滿珍伉儷廣場 (校徽廣場)


By Koert van Mensvoort

Hello meat lovers, hello vegetarians. We need to talk about the future of meat. With the world’s population expected to reach nine billion people by 2050, it’s becoming impossible to produce and consume meat like we do today. Climate change, energy use, animal diseases and global food shortages are just some of the problems facing us, not to mention the issue of animal welfare on factory farms.

Will we soon be limited to eating rice, beans and seaweed burgers? Insects perhaps? Some researchers expect that in vitro meat, grown from stem cells in a bioreactor, could provide a sustainable and animal-friendly alternative to conventional meat. In 2013 the world’s first lab grown burger was cooked. Nevertheless, many people still find it an unattractive idea to eat meat from a lab. And rightly so. Because before we can decide whether we will ever be willing to consume in vitro meat, we must explore the new food cultures it may bring us.

Although it is tempting to think we will simply mimic the hamburgers, sausages and steaks we already have, in vitro technology also has the unique potential to bring us new food products, tools and traditions. The In Vitro Meat Cookbook aims to move beyond in-vitro meat as an inferior fake-meat replacement or horseless carriage, to explore its creative prospects and visualize what in-vitro meat products might be on our plate one day.

The recipes are organized in four chapters. Each of them focuses on a meat-related issue that may be addressed with in-vitro meat: 1) Growing meat sustainably 2) Preventing food shortages 3) Avoiding harm to animals and 4) New food cultures and dining experiences. Furthermore, the book contains essays, interviews, graphs and features that provide background information on this technology, its history, promises, potential pitfalls and moral implications.

Because in vitro meat is still in an early phase of development, this is a cookbook from which you cannot cook, just yet. The number of stars with each recipe indicates its technological feasibility. One star means that the dish is far from being realized, while five stars means it might soon go into production.

Our dishes have been created by a team of chefs, designers and artists to explore the potential of in-vitro meat. Recipes range from knitted meat to meat fruit and meat ice cream. While some dishes are innovative and delicious, others are uncanny and macabre. Our aim is not to promote lab-grown meat, nor to predict the future, but rather to visualize a wide range of possible new dishes and food cultures to help us decide what future we actually want.

試管製肉食譜 - 簡介

柯特·馮·曼斯伍特 著




食譜分為四章,每一章的重點均放在一個致力以試管製肉去解決與肉類相關的命題:1) 肉類持續生產的持久性 2) 防止食物短人缺 3) 避免對動物造成傷害 4) 新種飲食文化與餐桌經驗。除此以外,此食譜還包含文章、訪談、圖表以及專題硏究,內容涉指有關技術的背景資料、歷史、承諾、潛在陷阱和道德含義等資訊。



Bistro In Vitro (1:03)

  • Richard McGeown (5:45)
  • Erik van Loo (4:05)
  • Jonathan Karpathios (5:11)
  • Simone Zanoni (6:03)
  • Cor van der Weele (4:29)
  • Raj Patel (9:39)
  • Mac van Dinther (7:47)
  • Mark Post (2:55)

* By Next Nature Network & Submarine Channel
* 由Next Nature Network與Submarine頻道製作

Duration: 46:57

About Next Nature Network
關於 Next Nature Network

We are a network of makers, thinkers, educators and supporters. With members in 44 countries, we are the international network for anyone interested in the debate on our future – in which biology and technology are fusing. Our headquarters is based in Amsterdam, the Netherlands, planet Earth, the Universe.