Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian religions like Taoism. While monks, nuns and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Seitan is a food made from gluten, the main protein of wheat. It is also known as miànjīn, fu, milgogi, wheat meat, gluten meat, or simply gluten. It is made from vital wheat gluten, a flour-like substance primarily consisting of gluten extracted from wheat flour.
Cultured meat, also known as cultivated meat among other names, is a form of cellular agriculture where meat is produced by culturing animal cells in vitro. Cultured meat is produced using tissue engineering techniques pioneered in regenerative medicine. Jason Matheny popularized the concept in the early 2000s after he co-authored a paper on cultured meat production and created New Harvest, the world's first non-profit organization dedicated to in-vitro meat research. Cultured meat has the potential to mitigate the environmental impact of meat production and address issues regarding animal welfare, food security and human health.
Yakiniku, meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.
Yuzuru Hanyu is a Japanese figure skater and ice show producer. Regarded as one of the greatest figure skaters in history for his well-rounded skills, achievements, innovations, longevity, popularity, and impact on the sport, he started skating at four years old and competed in the men's singles discipline from 2004 to 2022. Hanyu is the first male single skater in 66 years since Dick Button to win back-to-back Olympic titles, and also the youngest and first Asian Olympic champion in that discipline. He is a two-time World champion, six-time Japanese national champion, and the first single skater to win four consecutive Grand Prix Finals (2014–2017). With his win at the 2020 Four Continents Championships, he became the first skater in men's singles to complete the Super Slam, having won all major international junior and senior titles in the course of his career. He is also the first and only single skater to be ranked first in the ISU World Standings for five consecutive seasons (2014–2018). Hanyu broke world records 19 times, the most in singles since the introduction of the ISU Judging System in 2003, and was the first skater to land a quadruple loop jump in international competition among other achievements.
Do-it-yourself biology is a biotechnological social movement in which individuals, communities, and small organizations study biology and life science using the same methods as traditional research institutions. DIY biology is primarily undertaken by individuals with limited research training from academia or corporations, who then mentor and oversee other DIY biologists with little or no formal training. This may be done as a hobby, as a not-for-profit endeavor for community learning and open-science innovation, or for profit, to start a business.
New Harvest is a donor-funded research institute dedicated to the field of cellular agriculture, focusing on advances in scientific research efforts surrounding cultured animal products. Its research aims to resolve growing environmental and ethical concerns associated with industrial livestock production.
Kaiseki (懐石) or kaiseki-ryōri is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.
Upside Foods is a food technology company headquartered in Berkeley, California, aiming to grow sustainable cultured meat. The company was founded in 2015 by Uma Valeti (CEO), Nicholas Genovese (CSO), and Will Clem. Valeti was a cardiologist and a professor at the University of Minnesota.
This page is a timeline of major events in the history of cellular agriculture. Cellular agriculture refers to the development of agricultural products - especially animal products - from cell cultures rather than the bodies of living organisms. This includes in vitro or cultured meat, as well as cultured dairy, eggs, leather, gelatin, and silk. In recent years a number of cellular animal agriculture companies and non-profits have emerged due to technological advances and increasing concern over the animal welfare and rights, environmental, and public health problems associated with conventional animal agriculture.
Cellular agriculture focuses on the production of agricultural products from cell cultures using a combination of biotechnology, tissue engineering, molecular biology, and synthetic biology to create and design new methods of producing proteins, fats, and tissues that would otherwise come from traditional agriculture. Most of the industry is focused on animal products such as meat, milk, and eggs, produced in cell culture rather than raising and slaughtering farmed livestock which is associated with substantial global problems of detrimental environmental impacts, animal welfare, food security and human health. Cellular agriculture is a field of the biobased economy. The most well known cellular agriculture concept is cultured meat.
Mosa Meat is a Dutch food technology company, headquartered in Maastricht, Netherlands, creating production methods for cultured meat. It was founded in May 2016.
From Fauna, formerly known as the Cellular Agriculture Society, is an international, 501(c)(3), lobby organization for research, funding, and advancement of cellular agriculture. It is based in Miami, and was founded by Kris Spiros in the early 2010s.
Finless Foods, or Finless for short, is an American biotechnology company aimed at cultured fish, particularly bluefin tuna.
Aleph Farms is a cellular agriculture company active in the food technology space. It was co-founded in 2017 by the Israeli food-tech incubator "The Kitchen Hub" of Strauss Group Ltd., and Prof. Shulamit Levenberg of the Faculty of Biomedical Engineering at Technion – Israel Institute of Technology and is headquartered in Rehovot, Israel.
BioTech Foods is a Spanish biotechnology company dedicated to the development of cultured meat from the cultivation of muscle cells previously extracted from animals. It is a subsidiary of Brazilian company JBS S.A.
Vow is an Australian company that grows cultured meat for commercial distribution.
Believer Meats, from 2018 to 2022 known as Future Meat Technologies, or Future Meat for short, is a biotechnology firm which produces cultured meat from chicken cells and is working on cultured lamb kebabs and beef burgers. Based in Israel, its main office is located in Jerusalem, while its primary production facility is operating in Rehovot. Future Meat Technologies mainly seeks to supply hardware and cell lines to manufacturers of cultured meat rather than directly selling food products to consumers. In November 2022, Future Meat Technologies rebranded to Believer Meats.
Meatable is a Dutch biotechnology company aimed at cultured meat, particularly pork.
