No sentido de embasar o debate sobre novos insumos e formas alimentares, esse artigo analisa a constituição de dois tipos de carne desenvolvida em laboratório: as carnes à base de planta (pland-based) e aquelas cultivadas in vitro. Partindo do princípio de que todo alimento tem um caráter de invenção cultural, pretendemos colocar em xeque a “artificialidade” desses insumos e propor uma compreensão mais nuançada de suas controvérsias enquanto formas de carne. Para tanto, nos baseamos numa leitura relacional, que busca traçar as conexões da carne com os processos tecnológicos que a produzem bem como com as disputas jurídicas e lexicais que negociam a sua identidade.
In order to establish foundations for the debate around new food inputs and practices, this paper analyses the constitution of two forms of meat made in laboratory: plant-based and in vitro meat. Taking into account that every food has aspects of a cultural invention, we aim to put into question the “artificiality” of these inputs and put forth a more nuanced understanding of their controversies as forms of meat. In order to do so, we propose a relational framework, tracing the connections between meat and the technological processes that produce it as well as the legal and lexical disputes that negotiate its identity.
