The Ethics of Food

Reviews / Votes

An excellent introduction for undergraduates. A broad range of problems is treated in an engaging and lucid manner. Nice bibliographies. -- Dr. S. N. Fratantaro, Providence College 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, Center for the Study of Ethics, La Roche College