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"OH WATERS, TEEM WITH MEDICINE TO KEEP MY BODY SAFE FROM HARM, SO THAT I MAY LONG SEE THE SUN." - Rig Veda
"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.
"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.