Rather than growing whole steaks in bio-reactors, Knitted Meat assumes that it is more feasible to create thin threads of protein. Supermarkets sell balls of meat fiber seasoned with various spices and vegetable flavors. New kitchen appliances enable consumers to weave meat according to preset preferences. Texture, taste and tenderness can be controlled to create a personal, multisensory eating experience. Groups of diners can even knit their own sections of a protein scarf, enabling multiple people to share a unique moment.
Designed by Alberto Gruarin for the Eating in Vitro series.