It seemed like regal treatment for five ounces of uncooked hamburger. In 2013, on a brightly lit London stage with cameras trained on him, Mark Post, a researcher at Maastricht University in the Netherlands, ceremoniously lifted a silver cloche, unveiling a pinkish patty. British chef Richard McGeown did the honors of searing the burger, and thereby made history. The cooking demonstration was the public debut of meat created in Mr. Post’s laboratory from a few microscopic cells collected harmlessly from a cow still very much...

Source: Wall Street Journal June 08, 2020 22:52 UTC