Overview
Gregory Pence brings together a collection of voices who share the view that the ethics of genetically modified food is among the most pressing societal questions of our time. The volume addresses a broad range of subjects including the meaning of food, moral analyses of vegitarianism and starvation, the safety and environmental risks of genetically modified food, issues of global food politics and the food industry, and the relationships among food, evolution and human history. Will genetically modified food feed the poor or destroy the environment? Is it a threat to our health? Is the assumed healthfulness of organic food a myth or a reality? The answers to these and other questions are pursued in these essays.
Full Product Details
Author: Gregory E. Pence ,
Ronald Bailey ,
Wendell Berry ,
Norman Borlaug
Publisher: Rowman & Littlefield
Imprint: Rowman & Littlefield Publishers
Dimensions:
Width: 15.50cm
, Height: 1.80cm
, Length: 23.30cm
Weight: 0.456kg
ISBN: 9780742513341
ISBN 10: 0742513343
Pages: 350
Publication Date: 22 December 2001
Audience:
College/higher education
,
Professional and scholarly
,
Undergraduate
,
Postgraduate, Research & Scholarly
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
Finally, we have a book that speaks to one of the most pressing, though under-examined, issues in our biotech age. Greg Pence has produced, again, a stimulating and timely text. Crisp and comprehensive in its approach, The Ethics of Food takes stock of the morally imperative questions surrounding food production, modification, and consumption, particularly their global impact upon ecosystems. The text offers a judicious menu of readings that articulate differing perspectives from various fields. Combining scholarship and access, this pioneering work insightfully underscores the ongoing tension between food biotechnologies and biodiversity, compelling us to move toward reasonable resolutions.--Michael Brannigan, executive director
An excellent introduction for undergraduates. A broad range of problems is treated in an engaging and lucid manner. Nice bibliographies. -- Dr. S. N. Fratantaro Nicely produced. Food Science and Technology Both the publishers and the editor are to be commended for bringing together such diverse viewpoints in one, easy-to-read volume. Experimental Agriculture The reader is led to compellingly consider the pressing issues of starvation, the consumption of meat and the benefits and dangers of genetically modified food. Science and Theology News Finally, we have a book that speaks to one of the most pressing, though under-examined, issues in our biotech age. Greg Pence has produced, again, a stimulating and timely text. Crisp and comprehensive in its approach, The Ethics of Food takes stock of the morally imperative questions surrounding food production, modification, and consumption, particularly their global impact upon ecosystems. The text offers a judicious menu of readings that articulate differing perspectives from various fields. Combining scholarship and access, this pioneering work insightfully underscores the ongoing tension between food biotechnologies and biodiversity, compelling us to move toward reasonable resolutions. -- Michael Brannigan, executive director
Author Information
Gregory E. Pence is a medical ethicist with twenty years of experience reviewing significant cases in bioethics, and is professor in the School of Medicine and the Department of Philosophy at the University of Alabama. Pence has contributed to the New York Times, Wall Street Journal, Newsweek, and the Journal of the American Medical Association. He is the author of Classical Cases in Medical Ethics: Accounts of the Cases that Shaped Medical Ethics, 3rd edition (2000) and Who's Afraid of Human Cloning? (1998).
