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    The In Vitro Meat Cookbook

    The latest from the Eindhoven University of Technology: meat paint and edible scarves.

    The last time you read about in vitro meat in Utne Reader, scientists at the Eindhoven University of Technology Next Nature lab, had yet to taste the meat grown from stem cells. Last August, after five years of growing in a lab, the first in vitro hamburger was grilled and served. Costing more than $300,000, the burger was described as tasting “close to meat.” 

    While in vitro meat may not be available to the public this year, or even in this decade,the In Vitro Meat Cookbook prepares us for the future. Chefs, scientists and researchers provide interviews and essays on the possibilities for in vitro meat, as well as some out of the box recipes: