Mmm… all-natural, laboratory-raised, petri-grown pork. Delicious.

In the storied culinary history of Europe, from French haute cuisine, to rustic Italian cooking, to the cutting-edge molecular gastronomy of the Spanish, 2009 may go down in textbooks to mark the rise of Dutch meat. Or more specifically, “meat.” Scientists in the Netherlands recently claimed to have produced artificial meat in a laboratory setting, using cells extracted from a live pig and grown in a petri dish.