From the Series
At the end of August this year, New Scientist predicted meat without slaughter within six months time.
Designers like James King have long been asking what we might choose to give shape, texture and flavour to this new sort of food in order to better remind us where it came from. In his project “Dressing the Meat of Tomorrow”, King proposes that the most aesthetically pleasing cross-sectional images of animal organs be used to create moulds for the in vitro meat.
