Resilient Acceleration wrote:Nobel Hobos 2 wrote:I used to eat farmed salmon, but now I hardly ever do. Not because of the ecological implications (though they are bad) but because it always tastes the same.
I expect the first few years of lab-grown meat to be "same-ish". Each manufacturer will have standardized ingredients and process and their offering will become wearisome quite quickly. And then, unless it's significantly cheaper, it will become a fringe product for ethical vegos and others concerned about animal treatment.
I think it's an under-appreciated feature of whole foods that their taste varies slightly with the season, or what soil it was grown in or what the animal was fed, or any number of other factors like ripening, meat-hanging, storage temperature and so on. Perhaps the vat-meat manufacturers will buck the trend of trying to give the customer a "consistent" product, always the same taste and texture, and change the taste slightly from batch to batch.
I don't know if like 50, 70% of the population really care enough about that sort of thing. Especially if the price is lower—which is likely if governments starts implementing some sort of carbon tax in the future. Then again, I live in a place where we just dump spices on everything, which kinda defeats the concept of "taste slightly different."
Or to rephrase: "it is called seasoning".