This book considers the arguments for and against the implementation of in vitro meat technology. Rachel Robison-Greene argues that in light of emerging technology, we should rethink the ethical dimensions of what makes something "edible."
This book considers the arguments for and against the implementation of in vitro meat technology. Rachel Robison-Greene argues that in light of emerging technology, we should rethink the ethical dimensions of what makes something "edible."
Rachel Robison-Greene is assistant professor of philosophy at Utah State University.
Inhaltsangabe
Chapter 1: In Vitro Meat: A Moral Revolution? Chapter 2: Can They Suffer? Utilitarian Considerations Chapter 3: Why Not In Vitro Meat? Chapter 4: Subjects of Lives and Inherent Value Chapter 5: Non-Ideal Theory and Paradigm Shifts Chapter 6: The "Yuck" Factor, Aesthetics, and Cognitive Bias Chapter 7: Edibility and Eating Others Chapter 8: Beings and Bodies Chapter 9: Pandemics and Animal Exploitation
Chapter 1: In Vitro Meat: A Moral Revolution? Chapter 2: Can They Suffer? Utilitarian Considerations Chapter 3: Why Not In Vitro Meat? Chapter 4: Subjects of Lives and Inherent Value Chapter 5: Non-Ideal Theory and Paradigm Shifts Chapter 6: The "Yuck" Factor, Aesthetics, and Cognitive Bias Chapter 7: Edibility and Eating Others Chapter 8: Beings and Bodies Chapter 9: Pandemics and Animal Exploitation
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