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The 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.
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Edition | Availability |
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Never Out of Season: How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future
2017, Hachette Book Group, Little, Brown and Company
Hardcover
in English
- First edition.
031626072X 9780316260725
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Includes bibliographical references and index.
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marc_openlibraries_sanfranciscopubliclibrary MARC recordBetter World Books record
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Feedback?March 8, 2023 | Edited by MARC Bot | import existing book |
December 20, 2022 | Edited by MARC Bot | import existing book |
September 23, 2021 | Edited by wolfgang8741 | fix title capitalization |
August 7, 2021 | Edited by New York Times Bestsellers Bot | Add NYT review links |
July 19, 2019 | Created by MARC Bot | import new book |