Advanced

On Resurrected Nuggets and Sphincter Windows : Cultured Meat, Art, and the Discursive Subsumption of Nature

Jönsson, Erik LU (2017) In Society and Natural Resources 30(7). p.844-859
Abstract

In this article, I scrutinize three art, design, and architecture projects engaging with “cultured,” or “in vitro,” meat (primarily muscle cells cultured outside of bodies) to illuminate the entanglements of academic and extra-academic environments that have characterized cultured meat’s history to date, and the conversations that this technology has spurred. In envisioning new ways of eating, and living, these projects (a book of hypothetical recipes, The In Vitro Meat Cookbook, Catts and Zurr’s bioartistic engagements with tissue engineering, and Terreform1’s tissue-house prototype “The In Vitro Meat Habitat”) illustrate cultural practices thought to be enabled by cell culturing’s new applications. Emphasizing such visions and... (More)

In this article, I scrutinize three art, design, and architecture projects engaging with “cultured,” or “in vitro,” meat (primarily muscle cells cultured outside of bodies) to illuminate the entanglements of academic and extra-academic environments that have characterized cultured meat’s history to date, and the conversations that this technology has spurred. In envisioning new ways of eating, and living, these projects (a book of hypothetical recipes, The In Vitro Meat Cookbook, Catts and Zurr’s bioartistic engagements with tissue engineering, and Terreform1’s tissue-house prototype “The In Vitro Meat Habitat”) illustrate cultural practices thought to be enabled by cell culturing’s new applications. Emphasizing such visions and conversations allows me to highlight an inattention to discursive dynamics within research on natures subsumed to industrial production processes (Boyd, Prudham, and Schurman 2001). But engaging with the “subsumption of nature” framework simultaneously allows me to problematize artistic visions presenting nature as fully malleable.

(Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Art, biotechnology, discourse, meat, representations, subsumption of nature
in
Society and Natural Resources
volume
30
issue
7
pages
16 pages
publisher
Taylor & Francis
external identifiers
  • scopus:85017186653
  • wos:000402012200005
ISSN
0894-1920
DOI
10.1080/08941920.2017.1304599
language
English
LU publication?
yes
id
12ab950e-0258-4cbe-83e2-38720b340c44
date added to LUP
2017-04-26 15:59:54
date last changed
2017-09-18 13:33:26
@article{12ab950e-0258-4cbe-83e2-38720b340c44,
  abstract     = {<p>In this article, I scrutinize three art, design, and architecture projects engaging with “cultured,” or “in vitro,” meat (primarily muscle cells cultured outside of bodies) to illuminate the entanglements of academic and extra-academic environments that have characterized cultured meat’s history to date, and the conversations that this technology has spurred. In envisioning new ways of eating, and living, these projects (a book of hypothetical recipes, The In Vitro Meat Cookbook, Catts and Zurr’s bioartistic engagements with tissue engineering, and Terreform1’s tissue-house prototype “The In Vitro Meat Habitat”) illustrate cultural practices thought to be enabled by cell culturing’s new applications. Emphasizing such visions and conversations allows me to highlight an inattention to discursive dynamics within research on natures subsumed to industrial production processes (Boyd, Prudham, and Schurman 2001). But engaging with the “subsumption of nature” framework simultaneously allows me to problematize artistic visions presenting nature as fully malleable.</p>},
  author       = {Jönsson, Erik},
  issn         = {0894-1920},
  keyword      = {Art,biotechnology,discourse,meat,representations,subsumption of nature},
  language     = {eng},
  month        = {04},
  number       = {7},
  pages        = {844--859},
  publisher    = {Taylor & Francis},
  series       = {Society and Natural Resources},
  title        = {On Resurrected Nuggets and Sphincter Windows : Cultured Meat, Art, and the Discursive Subsumption of Nature},
  url          = {http://dx.doi.org/10.1080/08941920.2017.1304599},
  volume       = {30},
  year         = {2017},
}