La Boucherie’s most popular dish: The MRI steak.
The Chef at La Boucherie select the most beautiful anatomy from the original animal with which to work.
An image showing the process of production. A mould is made and different meat cultures sampled from various location on the master animal are grown inside, to form MRI steak.
An example of the contemporary state of main-stream in-vitro meat production. Unsatisfactory, bland food.
An illustration expressing how we are loosing our connection with the original animal.
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Filed under: design interactions, workshop 4 |
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