{"product_id":"meat-planet-artificial-flesh-and-the-future-of-food-volume-69-9780520295537","title":"Meat Planet: Artificial Flesh and the Future of Food Volume 69","description":"\u003cp\u003eIn 2013, a Dutch scientist unveiled the world's first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. \u003ci\u003eMeat Planet\u003c\/i\u003e explores the quest to generate meat in the lab--a substance sometimes called \"cultured meat\"--and asks what it means to imagine that this is the future of food.\u003c\/p\u003e\u003cp\u003eNeither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In \u003ci\u003eMeat Planet, \u003c\/i\u003ehe reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem's capacity to sustain life. He argues that even if cultured meat does not \"succeed,\" it functions--much like science fiction--as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Benjamin Aldes Wurgaft\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/03\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 264\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 6.30w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780520295537\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/30\/2019\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBenjamin Aldes Wurgaft\u003c\/b\u003e is a writer and historian. He has taught at the University of California, Berkeley; the New School for Social Research; and most recently at Wesleyan University. He was also a Visiting Scholar in Anthropology at MIT. His essays on food and other topics appear regularly in publications from \u003ci\u003eGastronomica\u003c\/i\u003e to the\u003ci\u003e Los Angeles Review of Books\u003c\/i\u003e to the \u003ci\u003eHedgehog Review\u003c\/i\u003e. He is @benwurgaft on Twitter. \u003cbr\u003e \u003c\/p\u003e\u003cbr\u003e","brand":"University of California Press","offers":[{"title":"Hardcover","offer_id":40521519825011,"sku":"9.78052E+12","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_11f5e14d-52fb-467e-a9b5-b5b961be9073.jpg?v=1666099884","url":"https:\/\/bookstorenmore.com\/en-de\/products\/meat-planet-artificial-flesh-and-the-future-of-food-volume-69-9780520295537","provider":"Bookstore N More","version":"1.0","type":"link"}