When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whethe...(展开全部)

A photograph of an animal long-gone evokes a feeling of loss more than a painting ever can. Often tinted sepia or black-and-white, these images were mainly taken in zoos or wildlife parks, and in a handful of cases featured the last known individual of the species. There are some familiar examples, such as Martha, the last Passenger Pigeon, or the Ivory-billed Woodpecker, recen...(展开全部)

A photograph of an extinct animal evokes a greater feeling of loss than any painting ever could. Often black and white or tinted sepia, these remarkable images have been taken mainly in zoos or wildlife parks, and in some cases depict the last known individual of the species. Lost Animals is a unique photographic record of extinction, presented by a world authority on vanished ...(展开全部)

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)

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)

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)

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)

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.

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 met...(展开全部)