| Marie-Monique Robin - Social Science - 2004 - 481 pages
“An enlightening and deeply disturbing account” of the dangerous chemicals that have infiltrated our food, by the Rachel Carson Prize–winning journalist (Booklist). Our Daily ... | |
| Jeffrey M. Smith - Cooking - 2003 - 308 pages
The founder of the Institute for Responsible Technology makes a political as well as scientific case against GM foods, and discusses US and European attitudes and actions that ... | |
| Peter Pringle - Science - 2010 - 260 pages
For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics. A handful of ... | |
| Beth H. Harrison - Health & Fitness - 2007 - 168 pages
When genetically engineered food was introduced in America more than a decade ago, it was promoted as a solution to some of the world's food problems; however, the promised ... | |
| Kathleen Hart - Science - 2007 - 354 pages
Most Americans eat genetically modified food on a daily basis, but few of us are aware we’re eating something that has been altered. Meanwhile, consumers abroad refuse to buy ... | |
| Ken Roseboro - Health & Fitness - 2004 - 132 pages
This book examines how genetic engineering is radically changing our food at great risk to human health and the environment. Why are scientists genetically altering foods? Are ... | |
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