With Christmas just around the corner, holiday gift guides are appearing all around the Internet. There is one in particular we are smitten with (and not just because we are honored to be part of it ourselves). Gourmet, food and travel magazine Saveur put together a list of artistic cookbooks, as suggested presents for artists, design minded and creative cooks: from The Futurist Cookbook by F. T. Marinetti, to Les Diners de Gala by Salvador Dali, and our In Vitro Meat Cookbook. Although the list mainly represents an overview of abstract cooking, “food is an incredible medium to explore culture and society” as Saveur put it.
There is more: until December 25, The In Vitro Meat Cookbook is 50% off in our webshop, bon appetit!
Photo by Matt Taylor-Gross
Join us next Monday for the closing event of The Art of Impact in Amsterdam. Our ice cream car will be serving savory sweet frozen delights, and NNN director Koert van Mensvoort will share some of his favorite dishes from our In Vitro Meat cookbook. Besides that, NNN fellows Arne Hendriks and Mike Thompson will screen their collaborative research project Fatberg, focused on the construction of a floating island of fat. Make sure not to miss this one and reserve your tickets in time! More info: The Art of Impact.
Hello food lovers! What are you serving for Christmas? How about starting off with some see-through sashimi, followed by a beautiful Shepherd’s Knitted Pie, and complement with delicious Meat Fruit Tartlets? These are just a few examples taken from our In Vitro Meat Cookbook, which contains 45 speculative recipes with cultured meat that could end up on your plate one day. Although you can’t prepare the dishes just yet, the cookbook provides enough food for discussion around the dinner table. Join the debate and get our In Vitro Meat Cookbook (available in English and Dutch) 50% off in our web shop until December 25. Merry Christmas from the future!
In the upcoming episode of Dutch youth education series Denktank (translated think tank) philosopher Stine Jensen and eight teenagers will explore the future of food. They will ask themselves where it comes from and what you can do with it. Speculating on gastronomic improvements in their school canteen, they will challenge their eating habits through a visionary four-course meal. From a shake that includes the recommended daily intake of nutrients, to a crunchy toast with grasshopper and some delightful crickets. The kids will conclude their meal with some meat-flavored ice cream, freshly scooped from our Bistro In Vitro ice cream cart. What will they think about these alternative dishes?
The episode will be broadcasted on Sunday, December 11th, at 11:20 on NPO 3, you can also watch it online.
If you take a quick look at Bistro In Vitro some of the dishes offered in this speculative restaurant menu may seem impossible or only doable in a far future. But new companies are seeing the potential of this technology to solve food scarcity, reduce pollution and offer cruelty free meat. One of these firms is Tyson Foods, the meat giant.
We’ve all experienced that awkward moment when the body remembers about the beans we ate earlier. Humans are not the only ones who get a bit flatulent after eating certain foods. Cattle emanate 14.5 percent of all greenhouse gas emissions each year. To be exact, yearly 90 million metric tonnes of methane are burped and farted into the atmosphere with drastic effects on climate change. Researchers world wide are looking for ways to change the cow’s diet. Oregano, seaweed and super grass, here how scientists are reprogramming cows guts.
Hello meat eaters, hello vegetarians. Welcome to Meat the Future, our exhibition to presents a possible and controversial alternative to meat production: in vitro meat. Installed at Cube Design Museum in Kerkrade (The Netherlands) as a restaurant for trailblazers, world changers and nature lovers. We invite you to visit it to experience 30 cultured meat dishes that could end up on our plates.
Did you ever considered eating the small green leaves of duckweed floating around in the ditches in between meadows? Probably not, duckweed has a negative connotation since it is flourishing in polluted waters. Yet, scientists and farmers are studying the possibilities of edible duckweed, shoveling it out of the ditches and bringing it to our plates.