Michele Gauler
2004/6

Meat+

The fast, bold axe stroke performed by the butcher when he chops animals into pieces is probably the exact opposite to the movements required to grow meat in bio labs.

Today's tools and procedures for turning dead animals into meat for consumption follow the properties of the animal (size, shape, weight and texture). These tools and procedures define the relationship we have with the animal and its meat.

If the material changes (cell cultures instead of animals), does this relationship change? Will it become more delicate? More distant? More artificial? More hygenic? How will craft, care and pride in ones profession express themselves for the in-vitro meat grower of the future?




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Parma ham production in Italy
Parma ham production in Italy
A meat grower carefully injects healthy Omega 3 fats from fish into the meat tissue culture
A meat grower carefully injects healthy Omega 3 fats from fish into the meat tissue culture