This little red book is an example of how people in 2014 imagined that our diets might look today. As society searched for ways to reduce meat consumption, some people looked to technology for the answer. In the early days of lab-grown meat, this cookbook—containing fifty recipes for lab-grown meat—was written by a team of Dutch designers. Some of the dishes eventually caught on: the “painless foie gras”, for example, is now favoured by gourmands. Of course, there are also the famous “magic meatballs” often grown in the basement of large warehouses.
Other dishes were less successful…such as the la(m)b kebab. Many restaurants experimented with it, this spinning spear of never-ending meat—it was one weird business model! Nevertheless, customers were apparently repulsed by this “living” meat being harvested right in front of their eyes. Still, we have heard rumours that there is a shop in Luleå where you can still buy homegrown kebabs…if you know who to ask.
Foie gras: Livers of geese or ducks having been force-fed to make their livers especially fat. Traditional French delicacy.
This text is part of the future scenario and study material Beyond the Fossil Era.
