THE IN VIT R O M E AT COOKBOOK
We shall e scape the ab surdit y of growing a whole chicken in order to eat the breast or wing, by growing the se parts separately under a suitable medium Wins t on Chur chill
THE IN VIT R O M E AT COOKBOOK
P R O DU C E D B Y T H E N E X T N A T U R E N E T W O R K
M E A T T H E FU T U R E
Hello Meat lovers, Hello vegetarians. We need to talk about the future of meat. As the planet’s population speeds towards 9 billion people in 2050, its becoming impossible to consume meat like we do today. Scientists believe producing meat in the lab could be a sustainable and animal friendly alternative. Recently, the world’s first lab grown hamburger was cooked. Nonetheless, many people still find it is an unattractive idea to eat meat from the lab. And rightly so. Because before we can decide if we will ever be willing to eat lab grown meat, we need to explore the food culture it will bring us. Rather than faking existing meat products, like sausages, steaks and
burgers, growing meat in the lab may bring us entirely new food products and dining experiences that we can hardly begin to imagine. The In -Vitro Meat Cookbook presents speculative meat products that might be on your plate one day. Think knitted steaks, meat fruit salads, crispycolorful magic meatballs for the kids, meat ice cream, or even revived dodo wings. But as in -vitro meat is currently still being developed, this is a cookbook from which you cannot cook — just yet. Our recipes are delicious and innovative, but also uncanny and disturbing. It is not so much our goal to promote in -vitro meat, nor to predict its future, but rather to visualize a wide range of potential
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S T O P H U R T I N G A N I M A LS
Pigs, chickens and cows have been relieved of their millennia - old duty to be our dinner. Fish can swim without the fear of nets and hooks. And humans can finally enjoy a carnivorous lifestyle without any of the guilt. With in vitro meat, no one gets hurt. While some vegetarians are overjoyed to be able to eat ‘victimless’ steak, others aren’t so sure that in vitro meat means we’ve solved our dysfunctional relationship with animals. Are we done with livestock for good? And what will happen to all of the human traditions and industries that depend on rearing — and killing — animals?
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PANDA ICE CR E AM
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DINOSAUR LEG
E X PL O R I N G N E W F O O D C ULT U R E S
Now that we’ve mastered the practicalities of producing in vitro meat, it’s time to play with our food. Not only is in vitro meat perfectly pathogen -free, it can be grow in nearly any shape, size or species. From cannibal clubs to steak knitting circles, fantastic new food cultures have sprung up in response to emerging technologies. At the same time, it’s important not to lose contact with the past. Chefs and scientists are reimagining artisanal meat production for an in vitro age. The care our great-grandparents devoted to raising their livestock should be a model for our own behavior as we move towards a brave new world of meat.
KNIT TE D ME AT
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Advances in IVM technology have
INSTRUCTIONS
made it possible to create threads
1. Turn the oven to 160 C. Put the
composed of long, thin strands of
potatoes in a pot, cover with water
muscle fiber. Spools of meat yarn can
and bring to a boil. Boil for 10
be woven into lovely patterns that
minutes, or until the potatoes can be
utilize the natural light pink of
easily pierced with a knife.
chicken or pork or the vibrant red of beef. Many major grocery stores
2. While the potatoes are boiling,
have commercial knitting machines
heat the canola oil in a skillet
with a variety of attractive pre-set
and sauté the onion, garlic, celery
images. Knit a package of burgers
and carrots until softened. Add the
with your company’s logo, or an
remainder of the filling ingredients
elaborate holiday scarf. A portable
and simmer for 10 minutes.
home model comes packaged with easyto-use design software for aspiring
3. Drain the potatoes and mash with
knitters. This festive centerpiece
the butter and milk. Add salt and
replaces the traditional Christmas
pepper to taste.
ham or turkey with a colorful display of knitted meat.
4. Spread the potato mixture in a ceramic or glass baking dish. Top
INGREDIENTS
with the filling mixture, followed by
• 1 kilo knitted meat, in any
the knitted meat. Trim the meat to fit the dish, and season generously
Christmas or winter pattern. • 1 kilo potatoes
with salt and pepper. Cover the dish
• 100 ml milk
with tinfoil and bake for 25 minutes.
• 60 grams butter
Remove the tinfoil and bake another
• Canola oil
10 minutes, or until the meat has
• 1 large onion, diced
browned.
• 2 carrots, peeled and diced • 2 sticks of celery, diced • 2 cloves garlic, minced • 400 gram can of diced tomatoes • 250 ml beef or chicken stock
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S E LF - C A N N I B A L I S M
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In Vitro Me is a personal bioreactor
INSTRUCTIONS
worn as a pendent nestled between
1. Preheat the oven to 180 C. Combine
the collarbones. Over the course
the ingredients for the glaze in a
of several months, In Vitro Me uses
small saucepan and bring to a boil.
your blood supply and bodily warmth
Lower heat and simmer until the
to grow a medallion of meat cultured
glaze has been reduced by half, about
from your own muscle cells. Diet
10 minutes.
and emotion play a strong role in the final flavor of this medallion. A
2. Melt the butter in a heavy
passionate updating of centuries-old
skillet. Add the medallions and cook
cannibal rituals, In Vitro Me is best
until browned, one to two minutes
shared with a lover as the ultimate
per side. Transfer the medallions to
expression of unity. Chipotle “In
a small baking dish. Pour the glaze
Vitro Me”dallions with Maple-Beet
over the meat, turning to coat. Bake
Glaze. The classic, porky flavor of
for eight to ten minutes, until an
human flesh is here complimented with
instant-read thermometer inserted in
a blood-red glaze that lends sensuous
the center reads 57 C.
notes of earth, sugar and smoke. Begonia blossoms add an acidic
3. Remove the medallions from the
crunch. As In Vitro Me is a lean
baking dish, put on two serving
meat, it is essential that it not be
plates and cover with aluminum foil.
overcooked. This recipe serves two.
Return the glaze to the saucepan, and simmer until it is think and syrupy. Using an immersion blender, blend the
INGREDIENTS
glaze until no beet chunks remain.
• 2 In Vitro Me medallions • 60 grams butter
4. Drizzle the glaze over the
• A pinch each of salt, pepper, and
medallions. Garnish with the begonia blossoms. Serve immediately.
chipotle powder • 90 ml Grade-A maple syrup* • 90 ml chicken broth • 1 small beet, peeled and diced • 30 ml Worcestershire sauce • One package of begonia blossoms.
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CELEBRITY CUBES
FOOD PRINTER
M A G I C M E A T B A LLS
ME AT PAINT
3 D P R I N T E D B A C O N S T R I PS
COLOPHON
CREATIVE DIRECTOR Koert van Mensvoort ART DIRECTOR Hendrik-Jan Grievink ILLUSTRATIONS Silvia Celiberti RECIPES Allison Guy CREATIVE TEAM Insoo Hwang Jiwon Kim Jonathon Markowski
PRODUCED BY THE NEXT NATURE NETWORK © 2013