Tomorrow's Table - Pamela C. Ronald; Raoul W. Adamchak - Oxford University Press
In the early s, researchers in the San Francisco Bay Area demonstrated that it was possible to genetically engineer bacteria with a new trait. They showed that genes from different species could be cut and spliced together and that the new genes could be reproduced and expressed in the bacteria. Oxford University Press is a department of the University of Oxford.
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Choose your country or region Close. Ebook This title is available as an ebook. To purchase, visit your preferred ebook provider. Ronald and Raoul W. Adamchak 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 New to this Edition: Completely updated with new chapters added.
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Through dialogue with friends and family, the authors thoughtfully explore the use of GE agriculture and the concerns expressed by consumers. They discuss the contents of their own largely organic pantry, what they choose to feed their children, and how over the last ten years of their marriage, they have developed a specific criteria for the use of GE in agriculture. From their personal vantage points, Ronald and Adamchak explain what geneticists and organic farmers actually do, and help readers distinguish between fact and fiction in the debate about crop genetic engineering.
Loosely organized by season, each section of the book addresses a different issue related to the role of GE and organic farming in food production.
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The second is the potential marriage of two technologies-organic agriculture and genetic engineering. The developers of crops improved through biotechnology and the practitioners of organic agriculture want the same thing-a way to grow food that helps farmers tread more gently on the land. Ronald and Adamchak explain how simpatico these two approaches are at heart.
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For a future that will bring unprecedented challenges we will need all the tools we can muster. Bravo, and bring on Volume II. Raven, President, Missouri Botanical Garden. Ronald and Adamchak, a wife-husband team from the University of California at Davis, combine the training and insights of a geneticist and the know-how of a committed organic farmer.
They examine the often-passionate debate about genetically engineered food and how it may affect the food supply of the future, meticulously dissecting arguments for and against such application of science. This wildly eccentric book juxtaposes deep scientific analysis of genetically engineered agriculture with recipes for such homey kitchen staples as cornbread and chocolate chip cookies.
In a marvelously useful table, they outline a history of biological technology from BC through the dawn of the twenty-first century. A glossary of agricultural genetics and an extensive bibliography supplement the text. In a literal marriage of two entrenched camps, Ronald, a plant genomics researcher at UC Davis, and Adamchak, an organic gardener, shed light on the unfounded fears of gene modification and the merits a more-holistic approach to agriculture.
About the Authors Pamela C. Her laboratory has genetically engineered rice for resistance to diseases and flooding. Raoul Adamchak has grown organic crops for twenty years, part of the time as a partner in Full Belly Farm, a private acre organic vegetable farm. He now works at the U.
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