Mendel in the Kitchen:: A Scientist's View of Genetically Modified Food

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Joseph Henry Press, Sep 30, 2004 - Science - 384 pages
17 Reviews

While European restaurants race to footnote menus, reassuring concerned gourmands that no genetically modified ingredients were used in the preparation of their food, starving populations around the world eagerly await the next harvest of scientifically improved crops. Mendel in the Kitchen provides a clear and balanced picture of this tangled, tricky (and very timely) topic.

Any farmer you talk to could tell you that we've been playing with the genetic makeup of our food for millennia, carefully coaxing nature to do our bidding. The practice officially dates back to Gregor Mendel -- who was not a renowned scientist, but a 19th century Augustinian monk. Mendel spent many hours toiling in his garden, testing and cultivating more than 28,000 pea plants, selectively determining very specific characteristics of the peas that were produced, ultimately giving birth to the idea of heredity -- and the now very common practice of artificially modifying our food.

But as science takes the helm, steering common field practices into the laboratory, the world is now keenly aware of how adept we have become at tinkering with nature --which in turn has produced a variety of questions. Are genetically modified foods really safe? Will the foods ultimately make us sick, perhaps in ways we can't even imagine? Isn't it genuinely dangerous to change the nature of nature itself?

Nina Fedoroff, a leading geneticist and recognized expert in biotechnology, answers these questions, and more. Addressing the fear and mistrust that is rapidly spreading, Federoff and her co-author, science writer Nancy Brown, weave a narrative rich in history, technology, and science to dispel myths and misunderstandings.

In the end, Fedoroff arues, plant biotechnology can help us to become better stewards of the earth while permitting us to feed ourselves and generations of children to come. Indeed, this new approach to agriculture holds the promise of being the most environmentally conservative way to increase our food supply.

 

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LibraryThing Review

User Review  - 2wonderY - LibraryThing

The book is heavy on the history of science, particularly genetics, and gives some biochemistry details that are informative, but being written from a GMO developer's point of view, it adheres to the ... Read full review

Review: Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods

User Review  - Veronica - Goodreads

a little too much history for me, but very interesting Read full review

Contents

Illustrations
Preface
Against the Ways of Nature
The Wild and the Sown
ThePower in the Earth
4Genes andSpecies
5Tinkering with Evolution
Making a Chimera
Poisoned Rats or Poisoned Wells 10 The Butterfly and the Corn Borer
Pollen Has Always Flown
The Organic Rule
Sustaining Agriculture
Sharing the Fruits
Acknowledgments
Bibliography
Index

The Product or the Process
Is It Safe to Eat?

Common terms and phrases

Bibliographic information