Benjamin Aldes Wurgaft is a public scholar whose latest book, Meat Planet: Artificial Flesh and the Future of Food, looks deeply at this question. These days, technologies for cultured meat are kept more and more under wraps; Ben’s research then, offers an incredible glimpse at the industry. We...

Something about food engraves itself in our memories. It appeals to our physical senses in taste and smell, and cooking can quickly become part of muscle memory. But food touches on our experiences too: it’s part of conversations around the table (and sometimes the center!), capable of shaping...