03252cam a22004214a 4500001000700000003000800007005001700015007000300032008004100035010001700076020003100093020001500124035001300139035001700152040002800169041000800197042000800205050002700213082001200240100003100252245011700283260004700400300004000447504006400487505040700551520150700958650002502465650003202490650002102522650002502543650001502568650002902583650003202612650004202644650002902686700003202715856008302747117728BJBSDDR20230410142410.0ta070220s2008    nyuab    b    001 0 eng    a  2007007071  a9780195301755 (alk. paper)  a0195301757  a14743837  a(DNAL)978005  aDNAL/DLCcDLCdDLCbspa  aeng  apcc14aTP 248.65 bR768t 200800a6642221 aRonald, Pamela C., d1961-10aTomorrow's table :borganic farming, genetics, and the future of food /cPamela C. Ronald and Raoul W. Adamchak.  aOxford : bOxford University Press,c2008.  axvii, 208 p. :bill., map ;c25 cm.  aIncludes bibliographical references (p. 179-197) and index.0 aCultivating rice in Nihe, China and Davis, California -- Why organic agriculture? -- The tools of organic agriculture -- The tools of genetic engineering -- Legislating lunch -- Who can we trust? -- Is GE food risky to eat? -- Conserving wildlands -- Weeds, gene flow, and the environment -- Who owns the seed? -- Who owns the genes? -- Deconstructing dinner: genetically engineered, organically grown.  aThis book explores today's use of organic farming and genetically engineered plants, and examines the concerns expressed by critics and consumers. By the year 2050, Earth's population will double. If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to meet the need for increased food production. This book 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. The authors, one a geneticist, and the other an organic farmer, take the reader inside their lives for roughly a year, allowing us to look over their shoulders so that we can see what geneticists and organic farmers actually do. The reader sees the problems that farmers face, trying to provide larger yields without resorting to expensive or environmentally hazardous chemicals, a problem that will loom larger and larger as the century progresses. They learn how organic farmers and geneticists address these problems. . This book provides accurate information about organic farming, genetic engineering, and their potential impacts on human health and the environment to help readers make food choices and policy that will support ecologically responsible farming practices. 0aFoodxBiotechnology. 0aGenetically modified foods. 0aOrganic farming. 0aGenetic engineering. 4aAlimentos  4aIngeniería genética  4aBiotecnología agrícola  4aAlimentos modificados genéticamente 4aAgricultura biológica 1 aAdamchak, Raoul W., d1953-413Table of contents onlyuhttp://www.loc.gov/catdir/toc/ecip0711/2007007071.html