The Tissue Engineered Meat of Tomorrow
The meat in the supermarket is abstract, square and habitually made from wickedly manifactured animals. A friend once told me he only eats meat if he “can not recognize the animal in it”. I felt this was a disturbing remark, but this ‘consumers preference’ may also bring opportunities: disengage the animal from the meat.
According to researchers, Edible Meat Can be Grown in a Lab on Industrial Scale. Winston Churchil, a carnivore to the core, already in 1936 predicted that “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.” Today, growing meat in the lab still seems the stuff of science fiction, but reality is not far behind.
The picture above shows the Dressing the Meat of Tomorrow project by James King, who proposes scan the countryside looking for the most beautiful examples of cows, pigs, chickens and other livestock. Once located the animals are scanned from head to toe, creating precise cross-sectional images of its inner organs. These scans are used to mold a designers steak. The project was inspired by the Disembodied Cuisine project (pictured right).