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)

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 ...(展开全部)

Written as part memoir, part instruction, and part contemplation, 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, welcome us int...(展开全部)

Brain repair, smart pills, mind-reading machines--modern neuroscience promises to soon deliver a remarkable array of wonders as well as profound insight into the nature of the brain. But these exciting new breakthroughs, warns Steven Rose, will also raise troubling questions about what it means to be human. In The Future of the Brain, Rose explores just how far neuroscience ma...(展开全部)

Brain repair, smart pills, mind-reading machines--modern neuroscience promises to soon deliver a remarkable array of wonders as well as profound insight into the nature of the brain. But these exciting new breakthroughs, warns Steven Rose, will also raise troubling questions about what it means to be human. In The Future of the Brain, Rose explores just how far neuroscience ma...(展开全部)

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transform...(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)