In 2013, a Dutch scientist unveiled the world’s first laboratory created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. In this talk, Benjamin Aldes Wurgaft explores the quest to generate meat in the lab — a substance sometimes  called “cultured meat” — and asks what it means to imagine that this is the future of food. While cultured meat is a new development in food technology, the idea of meat without animals has a long history, and it presents us with challenging philosophical questions about the nature of animals, humans, and the limits of technology.

Speaker:  Dr. Benjamin Aldes Wurgaft, Writer and Historian

Presented by Department of Geology, Environment, and Sustainability and the Food Studies Program in conjunction with National Public Health Week

Date: Tuesday, April 5, 2022
Time: 2:40-4:05 p.m.
Location: Virtual event

Event is FREE and open to the public.

Advance registration is required. Registrants will be sent an email with zoom link prior to join event.

For more information and to RSVP, visit events.hofstra.edu or email the Hofstra Cultural Center at hofculctr@hofstra.edu.