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Hanan Alkouh, who recently graduated with a master’s degree in material futures from Central Saint Martins, asks: ‘How do we replicate the culture of meat keeping and meat eating in a post-meat world?’ She speculates on a future where meat is supplanted, yet the vocations of the farmer, slaughterer and butcher remain. Her Sea-Meat Seaweed project argues that a carnivorous diet is no longer sustainable or healthy; yet the culture behind rearing, processing and cooking meat merit preservation. Sea-Meat Seaweed uses the language, aesthetic and semiotics of the ways we consume meat, but there is no meat involved: Alkouh’s alternative is made from nutritious, tasty dulse seaweed, potentially a viable substitute. Read more on post-meat eating in our Undercurrents Lifestyle feature New Vegan Values.
