A year after the presentation of the world’s first lab-grown hamburger a strange conceptual cookbook for stem cell food has arrived on the scene.
Koert van Mensvoort, an artist and philosopher from Amsterdam is behind the In Vitro Meat Cookbook. With help from the Next Nature Foundation he decided to explore the prospects of lab-grown meat and thought about the kinds of dishes we could expect in the future.
His book contains 45 conceptually uncookable recipes, according to Vice. The book includes recipes for in vitro oysters, dodo nuggets, knitted meat and see-through sashimi. Van Mensvoort also said that you should be able to eat a sausage from a pig that is still alive. He said in an interview that way you could “hug and meet it.”
One of the more outlandish dishes involves a device that extracts a person’s DNA so that someone could effectively eat him or herself.
TheIn Vitro Meat Cookbook, which describes itself as half fiction and half science inquiry, will be launched on 5 August.
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