Clean meat : how growing meat without animals will revolutionize dinner and the world / Paul Shapiro ; with a foreword by Yuval Noah Harari.
Record details
- ISBN: 9781501189081
- Physical Description: xii, 241 pages ; 24 cm
- Edition: First Gallery Books hardcover edition.
- Publisher: New York, New York : Gallery Books, 2018.
- Copyright: ©2018.
Search for related items by subject
Subject: | Meat substitutes. Meat industry and trade > Technological innovations. Meat industry and trade > Moral and ethical aspects. Animal culture > Moral and ethical aspects. Animal welfare. |
Available copies
- 11 of 11 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Terrace Public Library.
Holds
- 0 current holds with 11 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
---|---|---|---|---|---|---|
Terrace Public Library | 664.9 SHA (Text) | 35151001058155 | Adult Non-fiction | Volume hold | Available | - |
- Kirkus Reviews : Kirkus Reviews 2017 December #1
An intriguing argument from an animal rights perspective for developing an economy of cultured, lab-born meat.Shapiro, a vice president at the Humane Society, observes at the outset that the seemingly science-fiction-y thing he calls "clean meat" is a reality. The first "cultured hamburger" was produced in 2013, and though it cost about $330,000 back then, like every other technological innovation, its price has fallenâcosts now are in the vicinity of $11 per burger. The same is true of animal foods and products of other kinds, from dairy to poultry to leather. The author invites readers to consider that within a decade or two, it may be possible to eat meat that has not involved the suffering of a living animal and to wear shoes made of leather that has not come from a slaughterhouse. Touring several experimental facilities and speaking with industry experts, Shapiro serves up portraits of a rapidly developing technology. One now-controversial product, foie gras, makes a good inaugural candidate for the industrial approach, since, as one spokesperson says, "the cell lines and media conditions would be relevant to similar products we want to make such as other duck meats, chicken liver, and other poultry products." Naturally, there will be consumers who balk at the thought of laboratory-produced food, to which Shapiro responds that much of our food is already genetically modified. Meat may very well one day be seen as a kind of garnish rather than the centerpiece of a meal that is otherwise plant-governed. The least successful portion of the narrative, because it's not entirely argued through, concerns the ethics of a hypothetical situation that is now verging into actuality: "would these animals never existing in the first place be better than us bringing them into the world, giving them a life, and killing them rapidly?" If the thought of a future of a brewed burger isn't appalling then this will be just your cup of meat. Copyright Kirkus 2017 Kirkus/BPI Communications. All rights reserved.