41–50 of 104 posts
http://www.digitaltrends.com/international/japanese-scientis...
Somehow this feels like a Vonnegut plotline: population boom equals food shortage. Solution? Synthesize food from human waste matter. Absurd yes, but Japanese scientists have actually discovered a way to create edible steaks from human feces.
There's not much of a wait left until the day a man will be able to come home from work, eat a lab-grown Bratwurst, have sex with his sex robot, and then relax with an electric cigarette.
All that, yet he's still commuting home from work.
Human contact is nice too.
It's likely that the lab grown "meat" won't be a proper substitute for the meat that we evolved to eat. Food is more complicated than it outwardly appears (i.e. a collection of muscle cells != meat) http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t....
The other alternative meat: Japan scientist synthesizes meat from human feces http://www.digitaltrends.com/international/japanese-scientis... Somehow this feels like a Vonnegut plotline: population boom equals food shortage. Solution? Synthesize food from human waste matter. Absurd yes, but Japanese scientists have actually discovered a way to create edible steaks from human feces.
It's likely that the lab grown "meat" won't be a proper substitute for the meat that we evolved to eat. Food is more complicated than it outwardly appears (i.e. a collection of muscle cells != meat) http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t....
This is awesome. Presumably, at some point we'll have the process optimised to the point that it could be done in your own home, or at a local (supermarket?) level. Imagine having a kitchen appliance that produces meat from liquid feedstock. Even more speculatively, I wonder if the nutrient medium could be produced from other kitchen scraps? That's basically what animals were kept for in the past. Aside, it sounds li…
Earlier quoted context omitted.
Not only do markets appreciate beef, but they will pay top dollar for fancy high-quality beef. Once someone gets growing beef down, it probably won't be much of a stretch to develop top-quality sirloin, and more repeatably. Additionally, beef is a good target ecologically speaking. Fish and birds are much more efficient at energy conversion, so there's a much larger margin of energy and material savings to be had wit…
> Not only do markets appreciate beef, but they will pay top dollar for fancy high-quality beef. Maybe. It depends on the extent to which high-end beef consumers are paying for the direct experience (taste, texture, mouth feel, etc) versus other things. For example, consider the scam that is high-end speaker cable. People pay a lot of extra money not for real quality, but for imagined quality, exclusivity, and brand…
People take this and make burgers out of it, not because it makes a good burger (it doesn't), but because it is expensive. (See Vegas)
http://en.wikipedia.org/wiki/Kobe_beef http://en.wikipedia.org/wiki/Wagy%C5%AB
You can think of it as the Scotch or Champagne of the beef world, a geographic locality owning a market in the high end, and the external imitators.
Earlier quoted context omitted.
Not only do markets appreciate beef, but they will pay top dollar for fancy high-quality beef. Once someone gets growing beef down, it probably won't be much of a stretch to develop top-quality sirloin, and more repeatably. Additionally, beef is a good target ecologically speaking. Fish and birds are much more efficient at energy conversion, so there's a much larger margin of energy and material savings to be had wit…
> Not only do markets appreciate beef, but they will pay top dollar for fancy high-quality beef. Maybe. It depends on the extent to which high-end beef consumers are paying for the direct experience (taste, texture, mouth feel, etc) versus other things. For example, consider the scam that is high-end speaker cable. People pay a lot of extra money not for real quality, but for imagined quality, exclusivity, and brand…
Of course, there'll always be Wagyu and Kobe, but that's a much smaller market than just the high end of normal meat.
This is awesome. Presumably, at some point we'll have the process optimised to the point that it could be done in your own home, or at a local (supermarket?) level. Imagine having a kitchen appliance that produces meat from liquid feedstock. Even more speculatively, I wonder if the nutrient medium could be produced from other kitchen scraps? That's basically what animals were kept for in the past. Aside, it sounds li…
Duplicating the taste of fish would be more important, especially if it could get to sushi-grade. Fishing many larger fish is becoming unsustainable. It's also more difficult because not only does texture matter, but the meat filters through sea water to get its taste.
IT IS unsustainable. Many fisheries have already collapsed with many more collapses looming on the horizon.
This is awesome. Presumably, at some point we'll have the process optimised to the point that it could be done in your own home, or at a local (supermarket?) level. Imagine having a kitchen appliance that produces meat from liquid feedstock. Even more speculatively, I wonder if the nutrient medium could be produced from other kitchen scraps? That's basically what animals were kept for in the past. Aside, it sounds li…
Duplicating the taste of fish would be more important, especially if it could get to sushi-grade. Fishing many larger fish is becoming unsustainable. It's also more difficult because not only does texture matter, but the meat filters through sea water to get its taste.