Eating in the Dark

America's Experiment with Genetically Engineered Food

Nonfiction, Science & Nature, Science, Biological Sciences, Biotechnology, Social & Cultural Studies, Political Science, Government, Health & Well Being, Health, Nutrition & Diet
Cover of the book Eating in the Dark by Kathleen Hart, Knopf Doubleday Publishing Group
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Author: Kathleen Hart ISBN: 9780307425690
Publisher: Knopf Doubleday Publishing Group Publication: December 18, 2007
Imprint: Vintage Language: English
Author: Kathleen Hart
ISBN: 9780307425690
Publisher: Knopf Doubleday Publishing Group
Publication: December 18, 2007
Imprint: Vintage
Language: English

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 our engineered crops; their groceries are labeled so that everyone knows if the contents have been modified. What’s going on here? Why does the U.S. government treat engineered foods so differently from the rest of the world?

Eating in the Dark tells the story of how these new foods quietly entered America’s food supply. Kathleen Hart explores biotechnology’s real potential to enhance nutrition and cut farmers’ expenses. She also reveals the process by which American government agencies decided not to label genetically modified food, and not to require biotech companies to perform even basic safety tests on their products. Combining a balanced perspective with a sense of urgency, Eating in the Dark is a captivating and important story account of the science and politics propelling the genetic alteration of our food.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 our engineered crops; their groceries are labeled so that everyone knows if the contents have been modified. What’s going on here? Why does the U.S. government treat engineered foods so differently from the rest of the world?

Eating in the Dark tells the story of how these new foods quietly entered America’s food supply. Kathleen Hart explores biotechnology’s real potential to enhance nutrition and cut farmers’ expenses. She also reveals the process by which American government agencies decided not to label genetically modified food, and not to require biotech companies to perform even basic safety tests on their products. Combining a balanced perspective with a sense of urgency, Eating in the Dark is a captivating and important story account of the science and politics propelling the genetic alteration of our food.

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