Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food
Next Agricultural Revolution Will Transform: Meat by Bruce Friedrich explores how plant-based and cultivated meat could change food production, combining science, history, policy and industry perspectives. It is a forward-looking account of potential environmental, health and economic implications, rather than a practical cooking guide.
At a glance
- Covers the science and scientists working on plant-based and cultivated meat.
- Connects alternative meat production with climate, biodiversity, ocean pollution, food security and economic change.
- Frames the shift as a possible agricultural revolution, with an optimistic but policy-aware outlook.
Reference price: £26.99
Price checked: 12 Nov 2026
View offerAhead of Black FridayExplore the selectionPros and cons
Pros
- Brings scientific, historical and public-policy themes together for readers seeking a broad account of changing food production.
- Addresses both plant-based and cultivated meat rather than treating them as one approach.
- The 320-page print edition offers a substantial exploration of the subject.
Cons
- Its focus is the future of meat production and its wider implications, not recipes or hands-on guidance for making alternative meat.
Technical specifications
8 specifications| Publisher | BenBella Books |
|---|---|
| Publication date | 9 July 2026 |
| Language | English |
| Print length | 320 pages |
| ISBN-10 | 1637747934 |
| ISBN-13 | 978-1637747933 |
| Weight listed | 629 g |
|---|---|
| Dimensions | 15.24 x 3.3 x 22.86 cm |
Who is it for?
A good fit for
- Readers interested in food science, agriculture and alternative proteins.
- People exploring how meat production connects with climate, biodiversity, public policy and food security.
- Readers looking for an optimistic, broad overview of plant-based and cultivated meat.
Less suited to
- Readers primarily seeking recipes, cooking instructions or a technical production manual.
- Those looking for a neutral catalogue of competing food-production approaches, as the publisher description presents a hopeful case for change.
Customer reviews on Amazon
- 5 stars
89% 89% - 4 stars
3% 3% - 3 stars
5% 5% - 2 stars
3% 3% - 1 star
0% 0%
Customer feedback describes the book as informative and clear, highlighting its combination of science, history and public policy and its hopeful yet realistic tone. That reported approach suits readers seeking a broad introduction to the book’s themes, though the positive comments do not establish how much technical depth it offers for specialist readers.
Positive themes
- Customers praise its informative coverage and clarity.
- Feedback appreciates the combination of science, history and public policy.
- Customers respond positively to an optimistic tone that is also described as realistic.
Frequently asked questions
What is Meat about?
The book explores how plant-based and cultivated meat might change food production, with coverage of science, policy, industry and possible environmental and economic effects.
Does the book focus on plant-based meat or cultivated meat?
The description covers both approaches and the scientists working to develop them.
Is this a recipe book?
No. The supplied description presents it as an exploration of food science, agriculture and policy, not a cookbook.
How long is the listed print edition?
The listed print length is 320 pages.
Alternative options
The Cancer of Civilization Jihad
£7.49
THE BUSINESSES THAT CHANGED THE WORLD: From Spices and Sugar to Oil and Technology, The Economic Stories That Transformed Humanity
£22.43
The Swallower: How Elites and the Hidden Power Manipulate Society
£13.99
An Intelligent Society: Between reason and passion
£14.99
Devoured: How What We Eat Defines Who We Are
£15.99
Essays on Frantz Fanon, Kwame Nkrumah, and the African Revolution (The Frantz Fanon Collection)
£8.23
Canning and Preserving: What You Need to Know to Can Vegetables, Fruit, Meat, Poultry, Fish, Jellies, and Jam. Along with a Guide on Fermenting, Dehydrating, Pickling, and Freezing for Beginners
£17.99
EL RECETARIO ALTO EN PROTEÍNA DE $7 AL DÍA PARA BAJAR DE PESO: Más de 124 Recetas Bajas en Carbohidratos para Quemar Grasa, Ahorrar Dinero y Sentirte Satisfecho (High Protein Cookbooks)
£14.72
Staying Alive in Toxic Times By Dr Jenny Goodman & Food Fix By Mark Hyman 2 Books Collection Set
£16.49
Handcrafted Lunch Meats: A DIY Guide to Delicious, Healthy, and Affordable Creations In Your Kitchen (The Homemade Deli)
£13.41
Data for a Greener World: A Guide for Practitioners and Policymakers
£25.00
