{"id":4138,"date":"2016-02-14T18:33:41","date_gmt":"2016-02-14T18:33:41","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?page_id=4138"},"modified":"2024-08-01T17:35:39","modified_gmt":"2024-08-01T17:35:39","slug":"food-phreaking-issue-02","status":"publish","type":"page","link":"https:\/\/genomicgastronomy.com\/work\/2016-2\/food-phreaking-issue-02\/","title":{"rendered":"Food Phreaking Issue 02"},"content":{"rendered":"

“FoodPhreaking is where food, technology & open culture meet.”<\/em><\/p>\n

Get a copy of Issue 02:<\/strong><\/p>\n

\"purchase_button\"<\/a><\/p>\n

$11 <\/strong>(+shipping)<\/p>\n

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Food Phreaking Issue 02
\n<\/strong>What is In Vitro Meat?<\/i><\/p>\n

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We are very excited about this issue, as it gathers the ideas and opinions of a number of scientists and other experts around the topic of in vitro meat. The authors in this publication range from being in vitro meat\u2019s developers and most vocal supporters, to some adamant opposers. Collectively, these essays present a diversity of perspectives, and illustrate the challenge of pinning down an emerging technology.<\/p>\n

 …<\/p>\n

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Food Phreaking is the journal of experiments, exploits and explorations of the human food system. We hope you use this survey of botanical fruits as a starting point to understand past and present fruit cultivars, and to imagine a range of potential food futures.<\/p>\n

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About:<\/strong><\/em><\/p>\n

Two color risograph print
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\n* Eleven essays by contributors such as Dr Mark Post<\/a>, Dr Neil Stephens<\/a>, and Isha Datar<\/a> *
\n* First edition of 500 *<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Printed by DittoPress in London<\/em><\/p>\n

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If you want to take a look at the content, or if you can’t afford a book, feel free to download the PDF of Food Phreaking Issue 01 here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

“FoodPhreaking is where food, technology & open culture meet.” Get a copy of Issue 02: $11 (+shipping) Food Phreaking Issue 02 […]<\/p>\n","protected":false},"author":1,"featured_media":4139,"parent":4135,"menu_order":8,"comment_status":"closed","ping_status":"closed","template":"tpl-project.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-4138","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/4138"}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=4138"}],"version-history":[{"count":4,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/4138\/revisions"}],"predecessor-version":[{"id":8474,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/4138\/revisions\/8474"}],"up":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/4135"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/4139"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=4138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}