

The Uncanny Valley of Meat
Oct 17, 2025
In this engaging discussion, food expert Francis Lam, host of The Splendid Table, explores the intriguing world of cultivated meat. He shares his firsthand experience tasting cultivated chicken, comparing its flavor and texture to traditional meat. Lam discusses the uncanny valley of meat alternatives and offers cooking tips for climate-friendly proteins like small oily fish, beans, and tofu. With insights on the production process and environmental impacts, this conversation is a delicious blend of culinary innovation and sustainability.
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3D Printing Could Solve Meat’s Uncanny Valley
- 3D printing and bioprinting can recreate meat textures by layering protein, fat, and starch precisely.
- That precision may help products cross the “uncanny valley” between fake and real meat.
From Easy Cheese To Bioprinting Lab Toy
- Jonathan Blutinger described how a food-printing tool uses tubes of ingredients and lasers to print and cook layered food.
- The device started as students printing frosting and then evolved into bioprinting experiments.
A Personal Quest To Fix Fake Meat
- Jonathan, who tried to eat less meat, found plant-based alternatives lacking in flavor and texture.
- He pursued food-printing and analysis tools to better mimic meat sensory qualities.