Dressing the Meat of Tomorrow, 2007
Recent advances in tissue engineering have enabled us to grow meat without the expense, cruelty and traditions of rearing the whole animal. It is now possible to grow edible meat from a small sample of animal tissue. This project examines how we might choose to give shape, texture and flavour to this new sort of food in order to better remind us where it came from.
The mobile animal MRI (Magnetic Resonance Imaging) unit scours the countryside looking for the most beautiful examples of cows, pigs, chickens and other livestock. Once located, the creature is scanned from head to toe, creating accurate cross-sectional images of its inner organs. --- The most interesting and aesthetically pleasing examples of anatomy are used as templates to create moulds for the in-vitro meat (we wouldn't choose to eat the same old boring parts that we eat today). The result is a satisfyingly complicated and authentic form of food.
Twitter hashtag: #meatSG
SCIENCE CIRCLE 