Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves.
But what if we could have our meat and eat it, too? The next great scientific revolution is underway—discovering new ways to create enough food for the world’s ever-growing, ever-hungry population.
Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Also called lab-grown meat, cultured meat, or cell-based meat, this race promises promise to bring about another domestication. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And the story of this coming “second domestication” is anything but tame.
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About the Author
Table of Contents
Foreword Yuval Noah Harari ix
Chapter 1 The Second Domestication 1
Chapter 2 Science to the Rescue 25
Chapter 3 (Google) Searching for a Solution 53
Chapter 4 Leading with Leather 89
Chapter 5 Clean Meat Coming to America 111
Chapter 6 Project Jake 149
Chapter 7 Brewing Food (and Controversy) 183
Chapter 8 Tasting the Future 219