Chapter 7: The Fish of the Sea and the Birds of the Heavens
PART III: RED MEAT
New!
From: Dinner on Mars
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Chapter 7 examines where birds and seafood fit into the diet of the future Martian city. Discussing seafood, meat as part of human history , fisheries, salmon, climate change, Wildtype’s meat creation techniques, stem cells, Eat Just and Future Fields, Impossible Foods, foods as “authentic,” or “traditional,” and foods’ role in major celebrations.
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Contributors
Lenore Newman
Lenore Newman is the Canada Research Chair in Food Security and the Environment at the University of the Fraser Valley. She is the author of the acclaimed Speaking in Cod Tongues: A Canadian Culinary Journey and the award-winning Lost Feast: Culinary Extinction and the Future of Food. She divides her time between Vancouver and Roberts Creek, BC.
Evan D. G. Fraser
Evan D.G. Fraser is the Director of the Arrell Food Institute at the University of Guelph. He is the author of Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World and Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations. He lives in Guelph, ON, with his wife and three children.
