In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger, and since then the idea of producing meat, not from live animals but from carefully cultured tissues, has spread through the media like wildfire. Racing against population growth and climate change, researchers have dedicated their efforts to making sustainable protein. Meat Planet, by historian and University of California, Berkeley PhD Benjamin Wurgaft, explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means if this new creation might be the future of food. The free lecture will take place October 10 at 6 pm at 871 Commonwealth Avenue, Boston University College of General Studies, Room 505. To be sure you’ll have a seat, visit www.bu.edu/foodandwine
