Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods (Rating: 3.29 - 5262 votes)PDF online books Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods by Rochelle Wolfe with other formats. Download and Read Online books Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods Online Rochelle Wolfe, its easy way to download Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods books for multiple devices. Nina V. Fedoroff, Nancy Marie Brown full text books
|Title||:||Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods|
|Author||:||Nina V. Fedoroff, Nancy Marie Brown|
|Publisher||:||Joseph Henry Press|
|Number of Pages||:||370|
|Category||:||Science, Non fiction, Food, Agriculture, Cooking, Genetics|
PDF, EPUB, MOBI, TXT, DOC Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods 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 i Mendel in the Kitchen i 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 th century Augustinian monk Mendel spent many hours toiling in his garden testing and cultivating more than 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