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

From the book’s preface:

Our civilization rests on food: on our ability to make the earth say beans, to store those beans and fruits and seeds, and to share them. Our creatures might feed their young, but as adults each one fends for itself, spending much of the day doing it. By contrast we humans have learned to farm. Over the last few centuries, advances in science have allowed fewer and fewer farmers to feed more and more people, freeing the rest of us to make and sell each other houses, hats, and video games, to be scientists and writers and politicians, painters, teachers, doctors, spiritual leaders, and talk-show hosts. In some parts of the world, only one person in 200 grows plants or raises animals for food. The other 199 of us buy what we eat . . . .

What genetic engineering actually is and how it differs from earlier techniques of plant breeding is not understood by many outside the laboratory and breeding plot. Nor do most people understand the effects on the science of plant breeding of new interpretations of patent protection. People have heard that scientists themselves oppose genetically modified foods–and few do, although they are rarely those who know this new science well. Most people lack the time–and often the knowledge–to critically examine the scientific research cited in support of the opposing views of the technology. By writing this book we seek to answer the questions that most people–whether for or against the idea of genetically modified foods–often forget to ask.

For holding information, click here.

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