The Agricultural Revolution was the biggest development in human history. True, crops were the main achievement, but the domestication of livestock was no small feat either. And now that's about to change.
Originally shared by Betsy McCall
http://gizmodo.com/the-future-will-be-full-of-lab-grown-meat-1720874704
Well, it will certainly be better then a future of eating bugs as an environmentally sustainable protein source.
ReplyDeleteI'm holding out for Soylent Green & Resyk.
ReplyDeleteJust curious Peter H., why would it be better than insects?
ReplyDeleteInsects are not tasty. I've tried them.
ReplyDeleteApparently, neither is this lab grown meat Rhys Taylor, nor most food we consume: sauces and different preparation methods (and the addition of a lot of salt and fats) make it taste the way we like it...
ReplyDeleteLet me rephrase that : insects do not taste nice. And they're crunchy and have far too many legs. In short :
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I like prawns, mostly because they're crunchy (I eat them without peeling them, if they're not too big) and I've been wanting to taste honey-fried locusts for ages.
ReplyDeleteWhat particular insect did you taste (and not liked) Rhys Taylor ?
True, prawns are darn tasty. Scorpions, however, are not, and neither are giant ants.
ReplyDeleteDaniel Carollo Insect as food do avoid the vascularization problem inherent in in vitro meat.
ReplyDeleteIf you want a layer of meat cells taller than one cell high, you have to figure out how to give it a blood vessel system, or you have to laminate hundreds of layers to make a burger.
Insects already have natural vascularization.
It is just that they are not in tune with current western flavor preferences. And they have too many legs.
Insects will probably be more acceptable to western tastes if they were extremely processed, e.g., ground into flour.
I have an interest in such things because of the problem of creating a closed ecological life support system for long-term space exploration.
http://www.projectrho.com/public_html/rocket/lifesupport.php#insect
The only insects I've ever (knowingly) eaten are small worms that grow under the crust of a particular italian cheese (I think it was Asiago). Traditionaly, it (the cheese) gets eaten with polenta, and you use the piece of polenta held between your fingers to pick the worms trying to get away on the plate. Can't say they tasted of anything other than cheese...
ReplyDeleteBut again, per weight or volume, it was a very tiny part of the dish...
Winchell Chung You reminded me of this I saw a few years ago:
ReplyDeleteFlour made with insects wins $1M for McGill team
http://www.cbc.ca/news/technology/flour-made-with-insects-wins-1m-for-mcgill-team-1.1866685
Peter H. You can get energy bars made from cricket flour now (e.g. http://www.amazon.com/Chapul-Cricket-Energy-Bars-Sampler/dp/B00K5E9Q7E), a friend of mine says they taste pretty good, but I'm not willing to drop $5/ea unless they're likely to be the best thing I've ever eaten. I guess it's better than $330,000 for one lab grown burger, but still a ways to go before I'm willing to pick one up because I woke up too late to make breakfast.
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