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Exploring the ethical implications of in vitro meat technology, Rachel Robison-Greene presents arguments for and against its implementation. She challenges traditional notions of edibility, urging readers to reconsider what constitutes food in the context of advancing technology. The book prompts a thoughtful discussion on the moral considerations surrounding meat production and consumption in a changing world.
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Edibility and In Vitro Meat, Rachel Robison-Greene
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- Pubblicato
- 2022
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