Foie gras 2.0

Recently I purchased Het Kweekvlees Kookboek (English: The In Vitro Meat Cookbook) by Koert van Mensvoort and Hendrik-Jan Grievink. The book, as the title suggests, contains several recipes based on cultured meat (in vitro meat), and several interesting essays as well. Some of the recipes could be available soon, while many others might be available only in the far future, if ever.

Because cultured meat is not limited by animal anatomy, it would be possible to create entirely new meat products. Especially if combined with 3D-printers, rather than cartridges with ink we will have ones filled with several types of tissue (possible of different species). The book explores the exciting future of [in vitro] meat.

One of the principal motivations for in vitro meat is the elimination of the suffering of animals in our meat production. For cultured meat no animals need to be slaughter and since one harvested cell could produce 10,000 kg of meat. Consequently much fewer animals are needed and since small farms would be suffice, intensive animal husbandry, a.k.a bio-industry, is not required.

The In Vitro Meat Cookbook gives one speaking example. As everyone should know, the production of foie gras [French for: fat liver] is one of the most animal unfriendly. Goose are forced-fed by putting metal pipes into their throats. But instead we could just as easily culture liver tissue in the lab and make foie gras without animal suffering.

In vitro meat is an inspiring development, but if we really want to stop animal suffering we should maybe as suggested by one essayist in this book, Christina Agapakis, just eat less or no meat.

See also:

Bistro-In vitro [official book site, in English]

The New Girl In Town [a story written by me, set in a future without commercial meat production]

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2 responses

  1. Brilliant! It has begun

    1. Yes, it has begun. Welcome in the future.

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