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Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda

Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in the United States, Carolyn de la Pena blends popular culture with business and women's history, examining the invention, production, marketing, regulation, and consumption of sugar substitutes such as saccharin, Sucaryl, NutraSweet, and Splenda. She describes how saccharin, an accidental laboratory by-product, was transformed from a perceived adulterant into a healthy ingredient. As food producers and pharmaceutical companies worked together to create diet products, savvy women's magazine writers and editors promoted artificially sweetened foods as ideal, modern weight-loss aids, and early diet-plan entrepreneurs built menus and fortunes around pleasurable dieting made possible by artificial sweeteners.

NutraSweet, Splenda, and their predecessors have enjoyed enormous success by promising that Americans, especially women, can "have their cake and eat it too," but Empty Pleasures argues that these "sweet cheats" have fostered troubling and unsustainable eating habits and that the promises of artificial sweeteners are ultimately too good to be true.


080787274

Price: $28.00
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2016 -- Stuffed and Starved

It’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight.

To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network. It took him from the colossal supermarkets of California to India’s wrecked paddy-fields and Africa’s bankrupt coffee farms, while along the way he ate genetically engineered soy beans and dodged flying objects in the protestor-packed streets of South Korea.

What he found was shocking, from the false choices given us by supermarkets to a global epidemic of farmer suicides, and real reasons for famine in Asia and Africa.

Yet he also found great cause for hope—in international resistance movements working to create a more democratic, sustainable and joyful food system. Going beyond ethical consumerism, Patel explains, from seed to store to plate, the steps to regain control of the global food economy, stop the exploitation of both farmers and consumers, and rebalance global sustenance.


161219127
Price: $19.95
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Applied Mathematics and Omics to Assess Crop Genetic
Bari, Abdallah
Damania, Ardeshir B
MacKay, Michael
Dayanandan, Selvadurai

Genetic diversity of crop plants is being further explored and exploited to generate higher crop yield, better disease resistance, and more nutritional value. This book focuses on using genetic resources to mitigate the effects of climate change and increase crop production. It emphasises recent advances in mathematics and omics technologies addressing issues related to adaptation of crops to changing climatic conditions.--


149873013

Price: $139.95
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Beekeeping - From Science to Practice
Vreeland, Russell H (Editor), Sammataro, Diana (Editor)

This book will help beekeepers understand the fundamentals of beekeeping science. Written in plain and accessible language by actual researchers, it should be part of every beekeeper's library. The respective chapters not only present raw data; they also explain how to read and understand the most common figures. With topics ranging from honeybee nutrition to strains of Varroa resistant bees, from the effects of pesticide chemicals to understanding diseases, and including a discussion of venom allergies, the book provides essential "knowhow" that beekeepers will benefit from every time they inspect their hives. Further, each chapter ends with the author explaining how beekeepers can (or cannot) directly utilize the information to enhance their beekeeping operation.

The text is structured to facilitate ease of use, with each author addressing the same four issues: 1) What are the specific purposes or goals of these experiments? Or more simply: what have these studies taught us? 2) How should a non-scientist read the data generated? 3) What are the key points in relation to practicing beekeepers' goals? 4) How can the data or techniques discussed be applied by beekeepers in their own apiaries? This approach allows readers to look up specific information quickly, understand it and even put it to use without having to read entire chapters. Further, the chapters are highly readable and concise. As such, the book offers a valuable guide and faithful companion for all beekeepers, one they can use day in and day out.


331960635

Price: $39.99
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Bees, Wasps, and Ants

Few insects are more important than bees, wasps, and ants. They maintain the garden’s biological balance, fertilize vegetables, fruits, and flowers, and recycle nutrients within the soil. It’s no exaggeration to say that a garden can’t be understood without an understanding of its insects.

Bees, Wasps, and Ants explores the importance of the Hymenoptera and explains how gardeners can encourage (or discourage) them in the garden. Part One includes a summary of their biology and a tour of what role they play in each part of the garden. Part Two takes a closer look at the individual groups within the family, including sawflies, horntails, woodwasps, parasitic wasps, predatory wasps, bees, and ants.


088192988
Price: $27.95
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Botany Illustrated
Glimn-Lacy, Janice (Author), Kaufman, Peter B (Author)

This easy-to-use book helps you acquire a wealth of fascinating information about plants. There are 130 pages with text, each facing 130 pages of beautiful illustrations. Each page is a separate subject. Included is a coloring guide for the realistic illustrations. The illustration pages are composed of scientifically accurate line drawings with the true sizes of the plants indicated. Using colored pencils and the authors' instructions, you can color the various plant structures to stand out in vivid clarity. Your knowledge of plants increases rapidly as you color the illustrations. There is a balanced selection of subjects that deal with all kinds of plants. However, the emphasis is on flowering plants, which dominate the earth. Drawings show common houseplants, vegetables, fruits, and landscape plants. They also show common weeds, wild flowers, desert plants, water plants, and crop plants. Botany Illustrated, Second Edition, has three sections. An Introduction to Plants gives you facts on everything from cells to seeds. The Major Groups section is from fungi to algae, ferns, conifers, and flowering plants. In Flowering Plant Families are magnolias to asters, and water-plantains to orchids, with the families of major interest included. You will find plants used for food, ornamentals, lumber, medicines, herbs, dyes, and fertilizers, whether wild or poisonous, or of special importance to our Earth's ecosystem. Topics that will be of interest to you include: Why leaves 'turn' color in autumn How certain plants devour insects How a flower develops into a fruit with seeds Why some plants only flower at certain times of the year How water, nutrients, and sugars move within a plant, including tall trees How flowers are pollinated The 'inside' story of how plants manufacture their own food How plants are named and classified How vines 'climb' Why 'pinching' makes plants 'bushy' How plants reproduce sexually Why shoots grow towards light How specific leaf colors can indicate specific mineral deficiencies Botany Illustrated, Second Edition, is especially easy to use because of its great flexibility. You can read the text and look at the drawings, read the text and color the drawings, or just enjoy coloring the drawings. No matter where your interests lead you, you will quickly find your knowledge of plants growing! Thus, this beautiful book will be of great value to students, scientists, artists, crafters, naturalists, home gardeners, teachers, and all plant lovers.
038728870

Price: $54.95
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California Wildlife Habitat Garden: How to Attract Bees
Bauer, Nancy (Author)

This attractive, practical guide explains how to transform backyard gardens into living ecosystems that are not only enjoyable retreats for humans, but also thriving sanctuaries for wildlife. Beautifully illustrated with full-color photographs, this book provides easy-to-follow recommendations for providing food, cover, and water for birds, bees, butterflies, and other small animals. Emphasizing individual creativity over conventional design, Bauer asks us to consider the intricate relationships between plants and wildlife and our changing role as steward, rather than manipulator, of these relationships.

In an engaging narrative that endorses simple and inexpensive methods of wildlife habitat gardening, Nancy Bauer discusses practices such as recycling plant waste on site, using permeable pathways, growing regionally appropriate plants, and avoiding chemical fertilizers and insecticides. She suggests ways of attracting pollinators through planting choices and offers ideas for building water sources and shelters for wildlife. A plant resource guide, tips for propagating plants, seasonal plants for hummingbirds, and host plants for butterflies round out The California Wildlife Habitat Garden, making it an indispensable primer for those about to embark on creating their own biologically diverse, environmentally friendly garden.


052026781
Price: $29.95
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Changing Plant Life of La Frontera
Webster, Grady L (Editor), Bahre, Conrad J (Editor)

Originating in a symposium on 'Vegetation and Flora of La Frontera' held at the American Institute of Biological Sciences to honour the late Forrest Shreve, pioneer desert ecologist, this collaboration of outstanding biologists, environmentalists, and climatologists from both sides of La Frontera presents a new agenda for study of the strikingly diverse shrub and grassland ecosystems of the US/Mexico border. The twenty-two contributors focus their expertise on historic cross-border changes in vegetation stemming from disparate land-use practices in the United States/Mexico border region -- La Frontera -- a 100-km-wide strip on either side of the international boundary. The diversity of scientific approaches includes fire histories, pollen studies, repeat aerial and ground photographic analyses, botanical surveys, biogeography, and paleoecology, to name a few. This book is richly illustrated with Landstat images, repeat ground photography, vegetation and reference maps, landscape photographs, and numerous graphs and diagrams.


082632239
Price: $40.00
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Darwinian Agriculture
Denison, R Ford (Author)

"Darwinian Agriculture is a very important contribution to our understanding of the links between nature and agriculture, and to the future of our human race. Denison underpins his arguments with an incredible wealth of insight and knowledge about plants, animals, physics, chemistry, biology, and ecology. The depth and breadth of scholarship embodied in this book is stunning. I know of nothing else like it."--Kenneth G. Cassman, University of Nebraska "I found this book to be tremendously interesting and thought-provoking. Darwinian Agriculture should be read by everyone interested in increasing agricultural production in a sustainable way--from biotechnologists to agronomists, and everyone in between."--Jay A. Rosenheim, University of California, Davis


069117376

Price: $29.95
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Eating Right in America

Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.

Product Details:
  • ISBN-13: 9780822355595
  • Publisher: Duke University Press
  • Publication date: 10/2/2013
  • Pages: 224

082235559
Price: $9.98
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Genetic Resources of Phaseolus Beans
Gepts, Paul (Editor)

The period following the second world war has witnessed an expanding commitment to incr ased food production in tropical countries. Public and private initiatives at the national and international levels have led to the creation of programs geared specifically towards the improvement of food crops in tropical conditions. Examples of this increased commitment are the network of international agricultural research centers and numerous bilateral aid projects. As a consequence, crop improvement has become a truly worldwide endeavor, relying on an international network of institutions and collaborators. This holds also for Phaseolus beans. Following the discovery of the Americas, Phaseolus beans became distributed on all six continents. Yet, until not so long ago, most of the research on Phaseolus improvement took place in developed countries. In recognition of the nutritional importance of Phaseolus beans in developing countries, this has changed considerably in the last years, principally perhaps through the activities of the Centro Internacional de Agricultura Tropical (CIAT) and the International Board for Plant Genetic Resources (IBPGR). Consequently, the scope of the research on Phaseolus has broadened considerably and the number of Phaseolus researchers is larger than ever before.


940107753

Price: $449.00
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Improving the Flavour of Cheese
Weimer, B C (Editor)

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.

Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese.


184569007

Price: $305.00
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Infested: How the Bed Bug Infiltrated Our Bedrooms

Bed bugs. Few words strike such fear in the minds of travelers. In cities around the world, lurking beneath the plush blankets of otherwise pristine-looking hotel beds are tiny bloodthirsty beasts just waiting for weary wanderers to surrender to a vulnerable slumber. Though bed bugs today have infested the globe, the common bed bug is not a new pest at all. Indeed, as Brooke Borel reveals in this unusual history, this most-reviled species may date back over 250,000 years, wreaking havoc on our collective psyche while even inspiring art, literature, and music—in addition to vexatious red welts.

In Infested, Borel introduces readers to the biological and cultural histories of these amazingly adaptive insects, and the myriad ways in which humans have responded to them. She travels to meet with scientists who are rearing bed bug colonies—even by feeding them with their own blood (ouch!)—and to the stages of musicals performed in honor of the pests. She explores the history of bed bugs and their apparent disappearance in the 1950s after the introduction of DDT, charting how current infestations have flourished in direct response to human chemical use as well as the ease of global travel. She also introduces us to the economics of bed bug infestations, from hotels to homes to office buildings, and the expansive industry that has arisen to combat them.

Hiding during the day in the nooks and seams of mattresses, box springs, bed frames, headboards, dresser tables, wallpaper, or any clutter around a bed, bed bugs are thriving and eager for their next victim. By providing fascinating details on bed bug science and behavior as well as a captivating look into the lives of those devoted to researching or eradicating them, Infested is sure to inspire at least a nibble of respect for these tenacious creatures—while also ensuring that you will peek beneath the sheets with prickly apprehension.


022604193
Price: $26.00
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Infested: How the Bed Bug Infiltrated Our Bedrooms and Took
Borel, Brooke (Author)

Bed bugs. Few words strike such fear in the minds of travelers. In cities around the world, lurking beneath the plush blankets of otherwise pristine-looking hotel beds are tiny bloodthirsty beasts just waiting for weary wanderers to surrender to a vulnerable slumber. Though bed bugs today have infested the globe, the common bed bug is not a new pest at all. Indeed, as Brooke Borel reveals in this unusual history, this most-reviled species may date back over 250,000 years, wreaking havoc on our collective psyche while even inspiring art, literature, and music--in addition to vexatious red welts. In Infested, Borel introduces readers to the biological and cultural histories of these amazingly adaptive insects, and the myriad ways in which humans have responded to them. She travels to meet with scientists who are rearing bed bug colonies--even by feeding them with their own blood (ouch!)--and to the stages of musicals performed in honor of the pests. She explores the history of bed bugs and their apparent disappearance in the 1950s after the introduction of DDT, charting how current infestations have flourished in direct response to human chemical use as well as the ease of global travel. She also introduces us to the economics of bed bug infestations, from hotels to homes to office buildings, and the expansive industry that has arisen to combat them.

Hiding during the day in the nooks and seams of mattresses, box springs, bed frames, headboards, dresser tables, wallpaper, or any clutter around a bed, bed bugs are thriving and eager for their next victim. By providing fascinating details on bed bug science and behavior as well as a captivating look into the lives of those devoted to researching or eradicating them, Infested is sure to inspire at least a nibble of respect for these tenacious creatures--while also ensuring that you will peek beneath the sheets with prickly apprehension.

022636108
Price: $16.00
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Ingredient: Unveiling the Essential Elements of Food

In this entertaining, informative guide, one of the leading experts in culinary science—a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm—paints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to what’s really happening in the pan.

There are ingredients, and then there are Ingredients. An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital "I") is a fundamental building block or recurring theme that works behind the scenes in everything we cook. There are millions of ingredients, but only eight Ingredients: Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat.

Each Ingredient has its own personality, a set of things it does or doesn’t do. Ever been blown away by a wonderfully fragrant dish? From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food. Is a batter too thin or sauce not clinging correctly? The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches you the personalities of the Ingredients, where to find them, and how to put them to work.

Ingredient isn’t a book of recipes, nor is it a definitive treatise on the science of the kitchen. It’s an illustrated guide to visualizing and controlling food’s invisible moving parts, regardless of your skill level or how you like to cook.

Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients.


006238535
Price: $30.00
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Introduction to Food Engineering (Revised)
Singh, R Paul (Author), Heldman, Dennis R (Author)

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Communicates key concepts using audio, video, and animations
Integrates interactive tools to aid in understanding complex charts and graphs
Features multimedia guide to setting up Excel spreadsheets and working with formulae
Demonstrates key processes and engineering in practice through videos
Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
Presents a practical, unique and challenging blend of principles and applications for comprehensive learning
Ideal for classroom use, valuable as a lifetime professional reference


012398530

Price: $99.95
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Metabolomics in Food and Nutrition
Weimer, Bart C (Editor), Slupsky, Carolyn (Editor)

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry.

Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes.

With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area.


184569512

Price: $200.00
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Seeds: Physiology of Development, Germination and Dormancy

This updated and much revised third edition of Seeds: Physiology of Development, Germination and Dormancy provides a thorough overview of seed biology and incorporates much of the progress that has been made during the past fifteen years. With an emphasis on placing information in the context of the seed, this new edition includes recent advances in the areas of molecular biology of development and germination, as well as fresh insights into dormancy, ecophysiology, desiccation tolerance, and longevity. Authored by preeminent authorities in the field, this book is an invaluable resource for researchers, teachers, and students interested in the diverse aspects of seed biology.

Authors:
  • J. Derek Bewley, PhD, DSc Department of Molecular and Cellular Biology, University of Guelph, Guelph, Ontario, CAN
  • Kent J. Bradford, PhD Department of Plant Sciences, Seed Biotechnology Center, University of California, Davis, CA, USA
  • Henk W.M. Hilhorst, PhD Wageningen Seed Laboratory, Laboratory of Plant Physiology, Wageningen University, Wageningen, Netherlands
  • Hiroyuki Nonogaki, PhD Department of Horticulture, Oregon State University, Corvallis, OR, USA

146144692
Price: $99.00
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Sensory and Instrumental Evaluation of Alcoholic Beverages
Heymann, Hildegarde (Author), Ebeler, Susan E (Author)

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications.

Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data.

Uniquely focused on alcoholic beverages and their assessment
Includes real-world information for practical application
Presents a full range of methodologies, providing key comparative insights


012802727

Price: $125.00
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Sensory Evaluation of Food: Principles and Practices
Lawless, Harry T (Author), Heymann, Hildegarde (Author)

The field of sensory science has grown exponentially since the publication of the previous version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.


144196487

Price: $79.95
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The Language of Plants: Science, Philosophy, Literature
Gagliano, Monica (Editor), Ryan, John C (Editor), Vieira, Patricia (Editor)

The eighteenth-century naturalist Erasmus Darwin (grandfather of Charles) argued that plants are animate, living beings and attributed them sensation, movement, and a certain degree of mental activity, emphasizing the continuity between humankind and plant existence. Two centuries later, the understanding of plants as active and communicative organisms has reemerged in such diverse fields as plant neurobiology, philosophical posthumanism, and ecocriticism. The Language of Plants brings together groundbreaking essays from across the disciplines to foster a dialogue between the biological sciences and the humanities and to reconsider our relation to the vegetal world in new ethical and political terms.

Viewing plants as sophisticated information-processing organisms with complex communication strategies (they can sense and respond to environmental cues and play an active role in their own survival and reproduction through chemical languages) radically transforms our notion of plants as unresponsive beings, ready to be instrumentally appropriated. By providing multifaceted understandings of plants, informed by the latest developments in evolutionary ecology, the philosophy of biology, and ecocritical theory, The Language of Plants promotes the freedom of imagination necessary for a new ecological awareness and more sustainable interactions with diverse life forms.

Contributors: Joni Adamson, Arizona State U; Nancy E. Baker, Sarah Lawrence College; Karen L. F. Houle, U of Guelph; Luce Irigaray, Centre National de la Recherche Scientifique, Paris; Erin James, U of Idaho; Richard Karban, U of California at Davis; Andre Kessler, Cornell U; Isabel Kranz, U of Vienna; Michael Marder, U of the Basque Country (UPV-EHU); Timothy Morton, Rice U; Christian Nansen, U of California at Davis; Robert A. Raguso, Cornell U; Catriona Sandilands, York U.


151790185
Price: $30.00
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Tomorrow's Table: Organic Farming, Genetics, and the Future
Ronald, Pamela C (Author), Adamchak, Raoul W (Author)

"Tomorrow's Table" argues that a judicious blend of two important strands of agriculture--genetic engineering and organic farming--is key to helping feed the world's growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and her husband, Raoul Adamchak, an organic farmer, take the reader inside their lives for roughly a year, allowing us to look over their shoulders so that we can see what geneticists and organic farmers actually do. Readers see the problems that farmers face, trying to provide larger yields without resorting to expensive or environmentally hazardous chemicals--a problem that will loom larger and larger as the century progresses--and they learn how organic farmers and geneticists address these problems. The book is for consumers, farmers, and policy decision makers who want to make food choices and policy that will support ecologically responsible farming practices, and for anyone who wants accurate information about organic farming, genetic engineering, and their potential impacts on human health and the environment. The first edition was published in hardcover in 2008 and in paperback in 2009. This second edition reflects the many and varied changes the fields of farming and genetic engineering have seen since 2009. It includes a new preface and three new chapters-one on politics and food-related protests such as the Marin county anti-vaccine movement and the subsequent outbreak of whooping cough, one on farming and food security, and one containing various recipes. Existing chapters on the tools of genetic engineering, organic vs. conventional foods, the tools of organic agriculture, and food labeling and legislature have all been updated.

019934208
Price: $16.95
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