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Se viram a ultima insanidade da EA perceberão

24.01.10

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"Berg Design Consultancy" - Repensar os Bifes

24.01.10


 


Lab-Grown Meat


"One of the only known truths about laboratory-grown meat—the only real thing we know about it at the moment—is that the meat has to be very thin for the oxygen to get to it. If it weren’t thin, you’d need to grow blood vessels and that would make it a much more complicated exercise.

It’s wet and very flat."

(...)

"

In this case I’ve started to look at photo processing labs as systems that deal with wet, flat material. They include wet paper, and highly engineered processes.

My contention is that AGFA or some photo processing company would start producing lab-grown meat machines.

This work talks about how the lab-grown meat transition will affect the public-facing processes of food and its consumption, and also how it will affect craft and expertise in the world of food."

(...)




"Much of the practices and language around cooking seems to have come from the materiality of food, and a sensitivity towards its condition and how it will behave as it is cooked. Minor mistakes in cooking or insensitivity to the material can ruin meals.

Lab-grown meat, in the context of cooking, will need to find and cut out new paths for itself, new areas of expertise, and new tools and practices associated with its own physical nature and how it behaves. Restaurant culture and the performative nature of chef expertise (to flambé for example) will need to be re-established in different forms.

I propose that initially, skills in parallel areas will be borrowed to lend weight to these practices so that the industrial and artificial nature of the meat can be celebrated."

 

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