Interview #38

Book Corner: “The In Vitro Meat Cookbook” by Next Nature Network

Sarah Mui | One Bite Design Studio

Written and Images by Sarah Mui | One Bite Design Studio
Translation by Wendy Yiu

A book is like a friend. We understand the world and life, or even observe ourselves through texts, and have a deep realization of oneself that we are not alone. PMQ invites different people from design and culture sectors to recommend a book, so that you can enrich yourselves as book therapy.

Why would you recommend this book?

Sarah Mui: In these days of pandemics, though public panic peaks, Mother Earth is benefiting from the decreased urban activities. There are pieces of encouraging news about how the ozone layer is recovering and how animals are finally having a break from human activities. It is a valuable time for us to rethink about a better way of food consumption. This is a book that I purchased at the World Expo 2015 in Milan. Published by the Next Nature Network in the Netherlands, this is a future cookbook - recipes for lab-grown meat.

Livestock has been a significant cause of global warming and the subsequent problem of animal welfare. "The In Vitro Meat Cookbook" summarizes the environmental impacts of meat-eating and the positive changes by in vitro meat. The four chapters - Save the Planet, Stop Hurting Animals, Feed the World, and Explore New Food Cultures, widen up one's perception in an alternative type of meat consumption.

“The In Vitro Meat Cookbook”

Author: Next Nature Network

The collection of familiar and refreshing alternative recipes can clear one's stigma to in vitro meat right away. Together with the amazing illustration, this is a cookbook that fits both beginner and advanced chef at home. When we stay home for #socialdistancing now, to all meat-lovers, it may be a good idea to start practising this future cook style. Take this opportunity to start a more sustainable future for our Mother Earth.

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