DocLab Shorts 24 Nov at 19:45
A program of short stories that would never have existed without the internet.
Bistro in Vitro
Blurring the boundaries between “born” and “made,” the futuristic menu of this fictional restaurant includes knitted steak and 3D-printed marrow eggs.
Knitted steak, 3D marrow eggs, exquisite lab pearls and exotic meat oysters are all on the futuristic menu at Bistro In Vitro, a fictional restaurant serving lab-grown meat dishes that might just end up on your plate one day. This online project explores and expands the boundaries of our food culture to show that cultured meat is no inferior substitute. Last year, exactly a year after the presentation in London of the world’s first in vitro beef burger, philosopher and scientist Koert van Mensvoort and his organization Next Nature Network published The In Vitro Meat Cookbook. His Bistro In Vitro website is also intended to spark discussion about the ethics, aesthetics and future of in vitro meat. In addition to future haute cuisine dishes, it features video interviews with visionary scientists, experts, renowned chefs and critics of lab-grown meat, which is produced using myosatellite cells that can be found all around the body, always ready to change into adult muscle cells. Many people remain deeply averse to the idea of this manufactured meat. But the blurring of boundaries between nature and technology is continuing unabated, as Van Mensvoort pointed out in his earlier publication Next Nature, The Nature Changes Along With Us. In vitro meat eats away at the distinction between what is “born” and what is “made.”
Selected for IDFA 2015 and eligible for the IDFA DocLab Award for Immersive Non-Fiction.
Presented as part of the DocLab: Seamless Reality program by IDFA and De Brakke Grond as an interactive installation from 19-29 November.