Description
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."
Author: Rachel Robison-Greene
Publisher: Lexington Books
Published: 11/14/2022
Pages: 160
Binding Type: Hardcover
Weight: 0.90lbs
Size: 9.00h x 6.00w x 0.50d
ISBN13: 9781793614667
ISBN10: 1793614660
BISAC Categories:
- Nature | Animal Rights
- Philosophy | Aesthetics
- Philosophy | Ethics & Moral Philosophy
About the Author
Rachel Robison-Greene is assistant professor of philosophy at Utah State University.