Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

This paper draws upon three separately conducted research portfolios on CM. Stephens has been tracking the CM community since 2008, and has attended most major events in that time, as well as conducting 42 interviews with professionals working in the field between 2010 and 2013, and is currently conducting a second comparative set of interviews in 2018/9. He has also conducted media analysis of public reporting during this period. Sexton has researched the CM community since 2013, focussing particularly on activities based in and around the San Francisco Bay Area in California, US (otherwise known as “Silicon Valley”). She is engaged in ongoing fieldwork within this region and has conducted 30 interviews with professionals directly working in and affiliated with the field between 2014 and 2018. She has also conducted qualitative analysis on the online narratives of the CM field.

Source: Frontiers | Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food | Sustainable Food Systems