Tomorrow's Table
Organic Farming, Genetics, and the Future of Food
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11 700 Ft (11 142 Ft + 5% VAT)
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11 700 Ft
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Out of print
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Oxford University Press
- Date of Publication 24 April 2008
- ISBN 9780195301755
- Binding Hardback
- No. of pages232 pages
- Size 241x165x20 mm
- Weight 472 g
- Language English
- Illustrations 15 halftones, 30 line illustrations 0
Categories
Long description:
In modern agricultural politics, organic farming and genetic engineering occupy opposite ends of the spectrum. In the Ronald-Adamchak household, the world is not so black and white. Ronald is a professor of plant pathology at the University of California, Davis. Adamchak manages the student-run organic farm on campus. Together, they're exploring the juncture where their methods can (and they argue, should) meet to ensure environmentally sustainable food
production.
Revealing common principles and "leveling the playing field," this book roughly chronicles one year in the lives of the Ronald-Adamchack family. 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 Adamchack 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. Raoul provides a farmer's view of the philosophy and practice of organic farming and how it differs from conventional agriculture; Pam describes the tools and processes of genetic engineering, the potential ecological benefit of using GE technology to generate plants, and the associated risks. At the end of the book, they describe one of their
typical family dinners, explain their choice to bring both genetically engineered and organic food to their table, and share some of their family's best recipes.
Interspersed with nuggets of science, home made recipes (really) and anecdotes.
