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9781250074300

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"Accessible, entertaining, and optimistic...In this lively look at the modern intersection of technology and food, Lusk...examines several ways that researchers are seeking to feed the world, combat malnutrition, and conserve resources. --Publisher's Weekly ""Delightful and telling stories of students, farmers, scientists and businessmen forging ahead with science- and technology-based solutions to problems with our food system. Reason for optimism . . . I loved this book. So much that is new, so informed, unpretentious unlike so much food writing."" --Rachel Laudan, food historian and author of Cuisine and Empire Lusk argues that agricultural innovation, technology and change have always been essential in improving the human condition, and we can best solve our problems just as our ancestors did, by innovating more. I recommend his book to everyone concerned about where their food is, or will be, or should be, coming from as well as what we should do about it. --John Coupland, Professor of Food Science, The Pennsylvania State University Technology and science have done the world of food far more good than harm. Check out Jayson Lusk's Unnaturally Delicious for a superior vision of where food is headed. --Tyler Cowen, Professor of Economics, George Mason University An exploration of 'the innovators and innovations shaping the future of food'...A provocative, well-documented challenge to one of the major contentions of environmentalists. --Kirkus Reviews Professor Lusk has written a wonderful book. He tells stories to illustrate important facts and principles. We (the readers) have fun and he has fun while we learn a lot in the process. --Daniel A. Sumner, distinguished professor of agricultural economics at University of California, Davis and director of the University of California Agricultural Issues Center ""In his new book, UNNATURALLY DELICIOUS, Lusk spotlights a number of innovations in the works . . . that could have a profound impact on the challenges we face as a food system. Mostly, he argues, for the better."" --The Huffington Post ""There is much in this book to please a reader curious about what the future farmers of America are up to. Lusk has a relish for the technical aspects of agronomy, and writes with lucidity and enthusiasm . . . The book's greatest strengths [are] its lucid accounting of costs and benefits [and] its descriptions of technologies in development and machines in operation."" --Popular Science Delivers a highly accessible look at the food technology that both exists today and is in our near future. Lusk takes readers on a mouthwatering tour of a smorgasbord of new foods, crops and technologies which provide a backdrop for an exciting and truly progressive way to think about the future of food. His insights offer a potential paradigm shift in how we can feed the world healthier foods- that people want to buy and eat. It's a stark contrast from the stale and highly ineffective command and control food police playbook. --Baylen Linnekin, Reason.com"

Accessible, entertaining, and optimistic...In this lively look at the modern intersection of technology and food, Lusk...examines several ways that researchers are seeking to feed the world, combat malnutrition, and conserve resources. Publisher's Weekly Delightful and telling stories of students, farmers, scientists and businessmen forging ahead with science- and technology-based solutions to problems with our food system. Reason for optimism . . . I loved this book. So much that is new, so informed, unpretentious unlike so much food writing. Rachel Laudan, food historian and author of Cuisine and Empire Lusk argues that agricultural innovation, technology and change have always been essential in improving the human condition, and we can best solve our problems just as our ancestors did, by innovating more. I recommend his book to everyone concerned about where their food is, or will be, or should be, coming from as well as what we should do about it. John Coupland, Professor of Food Science, The Pennsylvania State University Technology and science have done the world of food far more good than harm. Check out Jayson Lusk's Unnaturally Delicious for a superior vision of where food is headed. Tyler Cowen, Professor of Economics, George Mason University An exploration of 'the innovators and innovations shaping the future of food'...A provocative, well-documented challenge to one of the major contentions of environmentalists. Kirkus Reviews Professor Lusk has written a wonderful book. He tells stories to illustrate important facts and principles. We (the readers) have fun and he has fun while we learn a lot in the process. Daniel A. Sumner, distinguished professor of agricultural economics at University of California, Davis and director of the University of California Agricultural Issues Center In his new book, UNNATURALLY DELICIOUS, Lusk spotlights a number of innovations in the works . . . that could have a profound impact on the challenges we face as a food system. Mostly, he argues, for the better. The Huffington Post There is much in this book to please a reader curious about what the future farmers of America are up to. Lusk has a relish for the technical aspects of agronomy, and writes with lucidity and enthusiasm . . . The book's greatest strengths [are] its lucid accounting of costs and benefits [and] its descriptions of technologies in development and machines in operation. Popular Science

Technology and science have done the world of food far more good than harm. Check out Jayson Lusk's Unnaturally Delicious for a superior vision of where food is headed. Tyler Cowen, Professor of Economics, George Mason University An exploration of 'the innovators and innovations shaping the future of food'...A provocative, well-documented challenge to one of the major contentions of environmentalists. Kirkus Reviews

Delightful and telling stories of students, farmers, scientists and businessmen forging ahead with science- and technology-based solutions to problems with our food system. Reason for optimism. I loved this book. So much that is new, so informed, unpretentious unlike so much food writing. Rachel Laudan, food historian and author of Cuisine and Empire Lusk argues that agricultural innovation, technology and change have always been essential in improving the human condition, and we can best solve our problems just as our ancestors did, by innovating more. I recommend his book to everyone concerned about where their food is, or will be, or should be, coming from as well as what we should do about it. John Coupland, Professor of Food Science, The Pennsylvania State University Technology and science have done the world of food far more good than harm. Check out Jayson Lusk's Unnaturally Delicious for a superior vision of where food is headed. Tyler Cowen, Professor of Economics, George Mason University An exploration of 'the innovators and innovations shaping the future of food'...A provocative, well-documented challenge to one of the major contentions of environmentalists. Kirkus Reviews Professor Lusk has written a wonderful book. He tells stories to illustrate important facts and principles. We (the readers) have fun and he has fun while we learn a lot in the process. Daniel A. Sumner, distinguished professor of agricultural economics at University of California, Davis and director of the University of California Agricultural Issues Center

Delightful and telling stories of students, farmers, scientists and businessmen forging ahead with science- and technology-based solutions to problems with our food system. Reason for optimism. I loved this book. So much that is new, so informed, unpretentious unlike so much food writing. Rachel Laudan, food historian and author of Cuisine and Empire Lusk argues that agricultural innovation, technology and change have always been essential in improving the human condition, and we can best solve our problems just as our ancestors did, by innovating more. I recommend his book to everyone concerned about where their food is, or will be, or should be, coming from as well as what we should do about it. John Coupland, Professor of Food Science, The Pennsylvania State University Technology and science have done the world of food far more good than harm. Check out Jayson Lusk's Unnaturally Delicious for a superior vision of where food is headed. Tyler Cowen, Professor of Economics, George Mason University An exploration of 'the innovators and innovations shaping the future of food'...A provocative, well-documented challenge to one of the major contentions of environmentalists. Kirkus Reviews

""Accessible, entertaining, and optimistic...In this lively look at the modern intersection of technology and food, Lusk...examines several ways that researchers are seeking to feed the world, combat malnutrition, and conserve resources."" --Publisher's Weekly ""Delightful and telling stories of students, farmers, scientists and businessmen forging ahead with science- and technology-based solutions to problems with our food system. Reason for optimism . . . I loved this book. So much that is new, so informed, unpretentious unlike so much food writing."" --Rachel Laudan, food historian and author of Cuisine and Empire ""Lusk argues that agricultural innovation, technology and change have always been essential in improving the human condition, and we can best solve our problems just as our ancestors did, by innovating more. I recommend his book to everyone concerned about where their food is, or will be, or should be, coming from as well as what we should do about it."" --John Coupland, Professor of Food Science, The Pennsylvania State University ""Technology and science have done the world of food far more good than harm. Check out Jayson Lusk's Unnaturally Delicious for a superior vision of where food is headed."" --Tyler Cowen, Professor of Economics, George Mason University ""An exploration of 'the innovators and innovations shaping the future of food'...A provocative, well-documented challenge to one of the major contentions of environmentalists."" --Kirkus Reviews ""Professor Lusk has written a wonderful book. He tells stories to illustrate important facts and principles. We (the readers) have fun and he has fun while we learn a lot in the process."" --Daniel A. Sumner, distinguished professor of agricultural economics at University of California, Davis and director of the University of California Agricultural Issues Center ""In his new book, UNNATURALLY DELICIOUS, Lusk spotlights a number of innovations in the works . . . that could have a profound impact on the challenges we face as a food system. Mostly, he argues, for the better."" --The Huffington Post ""There is much in this book to please a reader curious about what the future farmers of America are up to. Lusk has a relish for the technical aspects of agronomy, and writes with lucidity and enthusiasm . . . The book's greatest strengths [are] its lucid accounting of costs and benefits [and] its descriptions of technologies in development and machines in operation."" --Popular Science ""Delivers a highly accessible look at the food technology that both exists today and is in our near future. Lusk takes readers on a mouthwatering tour of a smorgasbord of new foods, crops and technologies which provide a backdrop for an exciting and truly progressive way to think about the future of food. His insights offer a potential paradigm shift in how we can feed the world healthier foods- that people want to buy and eat. It's a stark contrast from the stale and highly ineffective command and control food police playbook."" --Baylen Linnekin, Reason.com

Author Information

JAYSON LUSK is a Distinguished Professor and Head of the Agricultural Economics Department at Purdue University, previously holding appointments at Mississippi State, Oklahoma State, and the French National Institute for Agricultural Research. One of the most prolific and cited food and agricultural economists, Lusk has published editorials in the New York Times, the Wall Street Journal, Forbes.com, Foxnews.com, TIME.com, and the Huffington Post. He is the author of Unnaturally Delicious.

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