In vitro meat has been billed as a way to end animal suffering, put a stop to global warming, and solve the world’s insatiable demand for animal protein. There’s no doubt that our hunger for meat is driving cataclysmic climate change, habitat loss, and overfishing. Things need to change, and change fast. But is meat cultured from animal cells, grown in a lab, and exercised with electric pulses the change we need?
Earlier this year, Mark Post of Maastrict University announced his plan to produce a €250,000 burger. While the cost is astronomical, Post promised that economies of scale would eventually make the lab meat cost-competitive with conventional flesh. However, like jetpacks, underwater cities and orbiting colonies, many scientific breakthroughs that once seemed inevitable have proven to be possible, but economically unfeasible.
We can do it. We just can’t afford it. Below are the top four reasons to believe that in vitro meat isn’t all it’s cracked up to be.
Lessons you learn from comics: The flip-side to the physical relief (brought to us by technological advancements) is an increased cognitive load.
The weapon industry is one of the most innovative industries in the world for years. However recently, the industry has taken a quite remarkable shift towards genetic manipulation of animals. Researchers at the Hunter College of the City University of New York have successfully “developed” genetic manipulated mice, with extra smell receptors as announced on the annual meeting of the society for neuro science by Charlotte D’Hulst.
The manipulated mice have 500 times more nose cells than regular mice and these extra receptors will make them highly sensitive to the smell of explosives. Scientists hope to use these mice in the future to discover land mines and other explosives, they expect them to be operational in about five years.
The Kitchen Meat Incubator does for home cooking what the electronic synthesizer did for the home musician. It provides its users with a set of pre-programmed samples that can be remixed and combined to their liking. Besides the preparation of traditional styles like steak, sausage or meatballs, consumers can bring their own imagination to the meat preparation process. The handy sliders on the device control size, shape and texture. More expensive models of the Kitchen Meat Incubator also come with a wireless link that allows you to download meat recipes from the internet or share them with friends.
Designed by Daniel Ong for the Eating in Vitro series.
Do you want to know more about the future of meat? We are writing a speculative cookbook of in-vitro meat dishes, join us on www.bistro-invitro.com.
At first sight it seems plain wrong to roast your burgers on this utterly technological machine: barbecuing is supposed to be a nostalgic low-tech activity that brings us back to nature and sooths our inner caveman.
Yet although we, 21th century people, consider barbecuing a more natural way of cooking food than our everyday microwave, at some point in our human history – most anthropologists estimate around 250,000 years ago – cooking food on fires was a radically new technological achievement: a handy technique to extend our stomach and predigest our food before it would enter our body.
Cooking is perhaps the greatest example of how that what was once a technological achievement may be naturalized over time – up to the level that we don’t recognize it as technology anymore and think of it as part of our nature. Think about it next time you place a burger on the grill, or in the molecular food printer for that matter.
Bioethicist Paul Root Wolpe presents a parade of recent bio-engineering experiments, from glowing monkeys, to genetically boosted salmon, to cyborg insects. He asks: isn’t it time to set some ground rules? Sure. Bring it on Paul!
Now regular readers of this website already know most of the lustrous & monstrous examples, yet throughout the talk you feel a certain suspense: you-are-now-listing-to-a-real-bioethicist-who-any-minute-now-is-going-to-lay-out-some-crystal-clear-ground-rules-for-bio-engineering. Unfortunately Paul constrains himself to a call for rules, but doesn’t deliver them himself. Who will?
Thanks anyway Ewelina Szymanska.
It’s difficult to separate the wheat from the chaff when it comes to the latest technoscience-trends and forecasts. Okay, we know when Apple’s launches your next new pet. But when will that fridge that does your shopping finally arrive? This nice interactive map makes it clear what’s awaiting us in the near future. Presumably.
So you thought your live was already pretty much media-saturated? Indulge in the design fiction film Sight and you’ll realize you ain’t seen nothing yet.
The short portrays a speculative future wherein we all walk around with contact lens-like devices that augment our reality and connect us to the cloud — everything from games to entertainment to instruction to dating coaches. Created by by Eran May-raz and Daniel Lazo.