The launch of the lab-bred “meat” in London was a masterly act of timing, theatre, and media management. But now that rabbit is out of the hat, there are questions that need to be asked, and answers that…
Articles on Cultured meat
Displaying 21 - 23 of 23 articles
When “the world’s first laboratory-grown burger” was unveiled, cooked and eaten last week, the story received saturation news coverage. But was it really the first? Or was this story served up to a ravenous…
In his essay “Fifty Years Hence”, Winston Churchill speculated, “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…
Top contributors
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Postdoctoral Research Associate in Psychology, Yale University
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Lecturer in Philosophy, Fenner School of Environment and Society, Australian National University
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Researcher, Department of Animal Science, University of California, Davis
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Professor of Food Policy, City St George's, University of London
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Research Fellow in Sociology and Science and Technology Studies, Brunel University of London
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Professor of Advanced Technology Transitions, Arizona State University
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PhD student, University of Buckingham
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Associate Research Scientist, Michigan State University
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Postdoctoral research fellow, Stanford University
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Adjunct Professor in Animal Welfare, Curtin University
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ARC Future Fellow and Associate Professor of Cultural Studies, The University of Queensland
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Adjunct Senior Fellow in Renewable Energy Systems Engineering, University of Canterbury
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British Academy Postdoctoral Fellow, Politics and International Relations, University of Sheffield
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Medical Anthropologist; Host of AnthroDish Podcast, McMaster University