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"Cultured meat" as a book category covers works that explore the science, industry, culture and implications of meat grown from animal cells rather than from whole animals. In nonfiction it includes popular science explainers, industry histories and profiles of startups, policy and regulatory analysis, ethical and environmental assessments, and culinary guides that examine taste, nutrition and cooking techniques for cell-based proteins. In fiction it encompasses near‑future and speculative stories — biotech thrillers, corporate dramas, and literary explorations of identity, food justice and changing rituals around eating — that use cultured meat as a lens on technology, power and human values. Books in this category tend to be interdisciplinary and debate-driven, aimed at readers curious about food innovation, sustainability, animal welfare, law and the future of agriculture, while also attracting chefs, entrepreneurs and general audiences interested in how food and society might evolve.

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