Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods

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.

Book Description
While European restaurants race to footnote menus, reassuring concerned gourmands that no genetically modified ingredients were used in the preparation of their food, starving populations around the world eagerly await the next harvest of scientifically improved crops. Mendel in the Kitchen provides a clear and balanced picture of this tangled, tricky (and very timely) topic.

Any farmer you talk to could tell you that we’ve been playing with the genetic makeup of our food for millennia, carefully coaxing nature to do our bidding. The practice officially dates back to Gregor Mendel – who was not a renowned scientist, but a 19th century Augustinian monk. Mendel spent many hours toiling in his garden, testing and cultivating more than 28,000 pea plants, selectively determining very specific characteristics of the peas that were produced, ultimately giving birth to the idea of heredity – and the now very common practice of artificially modifying our food.

But as science takes the helm, steering common field practices into the laboratory, the world is now keenly aware of how adept we have become at tinkering with nature – which in turn has produced a variety of questions. Are genetically modified foods really safe? Will the foods ultimately make us sick, perhaps in ways we can’t even imagine? Isn’t it genuinely dangerous to change the nature of nature itself?

Nina Fedoroff, a leading geneticist and recognized expert in biotechnology, answers these questions, and more. Addressing the fear and mistrust that is rapidly spreading, Federoff and her co-author, science writer Nancy Brown, weave a narrative rich in history, technology, and science to dispel myths and misunderstandings.

In the end, Fedoroff arues, plant biotechnology can help us to become better stewards of the earth while permitting us to feed ourselves and generations of children to come. Indeed, this new approach to agriculture holds the promise of being the most environmentally conservative way to increase our food supply.