Books  Sustainable Development  Agriculture & Food 

Tomorrow's Table: Organic Farming, Genetics, and the Future of Food

By: Pamela C Ronald and RW Adamchak

232 pages, Figs

Oxford University Press

Paperback | Feb 2010 | #182668 | ISBN-13: 9780195393576
Availability: Usually dispatched within 6 days Details
NHBS Price: £11.99 $15/€13 approx
Hardback | May 2008 | #175636 | ISBN-13: 9780195301755
Availability: Usually dispatched within 6 days Details
NHBS Price: £19.99 $24/€22 approx

About this book

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. Biologist


FOREWORD BY SIR GORDON CONWAY; PREFACE. PAM & RAOUL; 1. . Cultivating Sacred Rice in Nihe, China and Davis, California (Pam); SECTION: THE FARM; 2. . Why Organic Agriculture? (Raoul); 3. The Tools of Organic Agriculture (Raoul); SECTION: THE LAB; 4. The Tools of Genetic Engineering (Pam); SECTION: CONSUMERS; 5. . Legislating Lunch (Pam); 6. . Who Can We Trust? (Pam); 7. Is GE Food Risky to Eat? (Pam); SECTION: THE ENVIRONMENT; 8. Conserving Wildlands (Pam); 9. Pollen Flow and the Environment (Pam); SECTION: OWNERSHIP; 10. Who Owns the Seed? (Raoul); 11. Who Owns the Genes? (Pam); SECTION: DINNER; 12. . Deconstructing Dinner: Genetically Engineered, Organically Grown (Pam & Raoul); GLOSSARY

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