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"Looking back through history, I see no evidence for humanity making the best of things, and I think it's a pretty safe bet that's an on-going trend."
- Richard Morgan
 |
| Juiciveal | ||
| Artificially grown veal. |
Margaret St. Clair had a gift for brand names.
| “What kind of meat are you growing now?” Mrs. Timens asked. She was a broad-beamed, comfortable woman whose questions were pleasantly easy to answer.
“Juiciveal," Mr. Fremden answered. “We’ll be growing Juicipork later. And the crop we just harvested was Juicibeef.” “Have you had any opposition from religious groups?” Miss Paura put in from where she was walking beside Mr. Angst of Gourmand. Miss Paura was the worst of the three. A small, dark, lively woman, she seemed to have a flair for asking inconvenient questions. But she was culinary editor for all the Pfand-Loose publications, and it was particularly important to get her endorsement for Juicimeet products. She had already mentioned visiting the Veristeak plant yesterday. |
| Technovelgy from Lazarus,
by Margaret St. Clair. Published by Startling Stories in 1955 Additional resources -
|
Compare to artificial food from The World Set Free (1914) by H.G. Wells, synthetic food from Unto us a Child is Born (1933) by David H. Keller, vat meat from The End of the Line (1951) by James Schmitz, Chicken Little from The Space Merchants (1952) by Frederik Pohl and CM Kornbluth, carniculture plants (factories) from Four-Day Planet (1961) by H. Beam Piper, butcher plant from Time is the Simplest Thing (1961) by Clifford Simak, pseudoflesh from Whipping Star (1969) by Frank Herbert, vat-grown meat from Neuromancer (1984) by William Gibson.
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