Is lab grown food the dinner of the future?
Автор: Mallika Basu
Загружено: 2025-11-13
Просмотров: 61
Описание:
In this episode of In Good Taste, I sit down with consumer affairs specialist Harry Kind (formerly of consumer champions Which?) to unpack cultivated meat: what it is, why it exists, and whether it’ll actually taste like the “chicken-est chicken” and the “beef-iest beef” but without the animal.
WHAT WE COVER
➡️ Cultivated meat 101: cells to steak (and why nuggets are the first stop)
➡️ The price–taste–convenience triangle and who the early adopters might be
➡️ Regulations and reality
➡️ Can chefs help solve “the chew”? Why scaffolding and heterogeneity matter
➡️ Marketing and the “ick factor”
ABOUT ME
I’m Mallika Basu — food writer, advisor and spice obsessive — on a mission to make food matters accessible, joyful and useful for food lovers. My new book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters (paperback), is out 22 Jan 2026 and available to pre-order in the UK now.
FOLLOW ME
Instagram: / mallikabasu_
LinkedIn: / mallikabasu
YouTube: / @mallikabasu
Substack: https://mallikabasu.substack.com/
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