Meat no longer requires animal slaughter
You can grow it in a laboratory
A GENERAL PRINCIPLE of restaurant dining is this: if you look into the kitchen and see at least one chef wielding tweezers, prepare for a markedly lighter wallet. This is not because the tweezers will place anything particularly expensive on your plate (the occasional flakes of gold leaf notwithstanding) but because they signify that you are eating at a restaurant so devoted to every detail of your dining experience that it pays people to hover over your plate carefully distributing tasteless little flower petals or sprigs of greenery. They signify luxury, and luxury costs.
This article appeared in the Technology Quarterly section of the print edition under the headline “Cell-side markets”
From the October 2nd 2021 edition
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