Winner of the 2011 James Beard Foundation Award for Writing & Literature Our relationship with the ocean is undergoing a profound transformation. Just three decades ago nearly everything we ate from the sea was wild. Today rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex and confusi...(展开全部)

Our relationship with the ocean is undergoing a profound transformation. Whereas just three decades ago nearly everything we ate from the sea was wild, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace. We stand at the edge of a cataclysm; there i...(展开全部)

保羅．葛林伯格 （Paul Greenberg） 1967年生，美國作家和散文家。2005年開始，定期為《紐約時報雜誌》（New York Times Magazine）、《紐約時報書評》（New York Times Book Review）和《紐約時報》社論版撰文，主要關注魚類、水產養殖和海洋未來的議題；亦曾為《國家地理雜誌》（National Geographic Magazine）、《GQ》、《Vogue》及其他許多出版品撰文。 美國國家藝術基金會文學獎助金（National Endowment for the Arts Literature Fellow），以及凱洛格基金會食物暨社會政策獎助金（W.K. Kellogg Foundation Food and Society Policy Fellow）得主。以本書獲得2011年詹姆斯比爾德...(展开全部)

Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste goo...(展开全部)

Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste goo...(展开全部)

A riveting tale of the battle over genetically engineered foods, and an inside look at a biotech food empire. Ultimately a story of idealism, and conflicting dreams about the shape of a better world. Softcover.

A riveting tale of the battle over genetically engineered foods, and an inside look at a biotech food empire. Ultimately a story of idealism, and conflicting dreams about the shape of a better world. Softcover.

THE NEW SCIENCE THAT'S SOLVING THE WORLD'S WICKEDEST PROBLEMS The real world is messy, circular and aggressive. It's full of 'wicked problems' that are not easy to solve in the neat, theoretical ways that game theory or chess challenges suggest - take overfishing, for example. This groundbreaking book sets out a powerful new approach, beyond economics alone and enriched with...(展开全部)

本书为公版书，为不受著作权法限制的作家、艺术家及其它人士发布的作品，供广大读者阅读交流。汇聚授权电子版权。

In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the...(展开全部)