LEADER 01549pam 2200133 a 4500
001 942772
005 20190426092822.0
008 190514s2017 nyua g 000 0 eng d
020 $a9780316260725 (hbk.) :$cNT$945
082 04$a641.3$222
100 1 $aDunn, Rob R.
245 10$aNever out of season :$bhow having the food we want when we want it threatens our food supply and our future /$cRob Dunn.
246 30$aHow having the food we want when we want it threatens our food supply and our future.
260 $aNew York :$bLittle Brown and Company,$c2017.
300 $avii, 323 pages :$billustrations, maps ;$c25 cm.
505 0 $aThe bananas we eat today aren't our parents' bananas: We eat a recognizable, consistent fruit that was standardized in the 1960s from dozens into one basic banana. But because of that, the banana we love is dangerously susceptible to a pathogen that might wipe them out. That's the story of our food today: Modern science has brought us produce in perpetual abundance--once-rare fruits are seemingly never out of season, and we breed and clone the hardiest, best-tasting varieties of the crops we rely on most. As a result, a smaller proportion of people on earth go hungry today than at any other moment in the last thousand years, and the streamlining of our food supply guarantees that the food we buy, from bananas to coffee to wheat, tastes the same every single time. Our corporate food system has nearly perfected the process of turning sunlight, water and nutrients into food. But our crops themselves remain susceptible to nature's fury. And nature always wins.-- Source other than the Library of Congress
650 0$aFood consumption.
650 0$aAgricultural ecology.
650 0$aConsumers' preferences.
650 0$aFood supply.
650 0$aFood crops.