 | Mendel In the Kitchen |
A Scientists View of Genetically Modified Foods
Amazon Book Description
GENETICALLY MODIFIED FOODS. It's a phrase ripped from the headlines, guaranteed to spark heated debate and generate contentious discussions. Concerned Europeans march in opposition to GM foods. African ports have been barricaded to prevent the unloading of genetically modified corn, despite the urgent needs of starving people. Canadians have mailed slices of bread to their prime minister to protest the use of genetically modified wheat. And in Australia, Greenpeace activists attached themselves to a cargo ship with magnets and painted "Stop GE imports" on its hull in their campaign against genetically modified food.
The truth is we've been changing the genetic makeup of our food for millennia, coaxing nature to do our bidding. Long before scientists understood what genes were and how they worked, early civilizations created wheat and corn. These crops, so very different from their wild grassy ancestors, represent man's early ventures in altering evolution. In time, plant breeders learned to stir up plant genes faster, using novel breeding methods, chemicals, and even radiation to produce such marvels as white blackberries and red grapefruit.
But it was the curiosity of a 19th-century Augustinian monk, Gregor Mendel, that ushered in the modern era of genetics. Mendel spent countless hours in his garden crossing pea plants to find out just how traits were inherited, finally arriving at the idea of the gene, the unit of inheritance that is at the heart of today's plant breeding strategies.
Mendel's genetics turned molecular when Watson and Crick unveiled the structure of DNA in 1953. Within a few short decades, genes were understood to be DNA sequences that code for proteins using a universal genetic code. Genes could be moved easily between different organisms without losing their identity or changing their function. But the new terms that entered agriculture – genetic engineering, biotechnology, genetic modification – were disquieting. People began to ask questions about foods that they'd never asked plant breeders before: Is it safe to eat? Are these foods natural? Isn't it dangerous to fool with genes?
Nina Fedoroff, a leading expert in plant molecular biology and genetics, looks at the many issues raised by contemporary techniques for modifying food plants. She answers the most commonly asked questions – and some we didn't think to ask. Fedoroff and her co-author, science writer Nancy Marie Brown, weave a narrative rich in history, technology, and science to dispel myths and misunderstandings. In the end, Fedoroff argues, the new molecular approaches hold the promise of being the most environmentally conservative way to increase our food supply, helping us to become better stewards of the earth while enabling us to feed ourselves and generations to come.
From the Inside Flap
"Mendel in the Kitchen is a highly readable and well documented account of the science, issues and people involved in the development of genetically engineered foods. This is a must-read for anyone interested in learning how the DNA in our food has been altered over the years." – Alan McHughen, author of Pandora's Picnic Basket
"...well prepared and well written, a pleasure to read. It will inform a wide range of readers about issues posed by genetically modified (GM) foods, hopefully contributing to elevation of the argument by inclusion of more scientific information." – Eric M. Hallerman, professor, Virginia Polytechnic Institute and State University
About the Authors
Nina Fedoroff is a leading geneticist and molecular biologist who has contributed to the development of the techniques used to study and modify plants today. She received her Ph.D. from the Rockefeller University. As a post-doctoral fellow at the Carnegie Institution of Washington, she was one of the first to sequence an animal gene. Switching to plants, she set out to study the "jumping genes" discovered in corn plants by geneticist Barbara McClintock in the 1940s. She isolated the DNA of these mobile genes, now called transposons, then went on to study their structure, movement, and how they are controlled. In 1995 she joined the faculty of the Pennsylvania State University, where she studies genes that protect plants from biological and non-biological stresses. Fedoroff is a member of the National Academy of Sciences and is currently serving on the National Science Board.
Author of Mendel In The Kitchen...
Also see About Nancy Mary Brown...
Nancy Marie Brown has worked as a science writer since 1981. Until recently she was editor of Research/Penn State magazine. Her first book, A Good Horse Has No Color: Searching Iceland for the Perfect Horse, was published in 2001. She is currently editing the memoirs of an herbalist, working on a book about modern archaeology in Iceland, and writing about science and nature for children. She lives in a restored farmhouse on 100 acres in Vermont.
Author of Mendel In The Kitchen...
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