Hybrid: The History and Science of Plant Breeding

HybridWith Hybrid, Noel Kingsbury reveals that even those imaginary perfect foods are themselves far from anything that could properly be called natural; rather, they represent the end of a millennia-long history of selective breeding and hybridization. Starting his story at the birth of agriculture, Kingsbury traces the history of human attempts to make plants more reliable, productive, and nutritious—a story that owes as much to accident and error as to innovation and experiment. Drawing on historical and scientific accounts, as well as a rich trove of anecdotes, Kingsbury shows how scientists, amateur breeders, and countless anonymous farmers and gardeners slowly caused the evolutionary pressures of nature to be supplanted by those of human needs—and thus led us from sparse wild grasses to succulent corn cobs, and from mealy, white wild carrots to the juicy vegetables we enjoy today. At the same time, Kingsbury reminds us that contemporary controversies over the Green Revolution and genetically modified crops are not new; plant breeding has always had a political dimension.

A powerful reminder of the complicated and ever-evolving relationship between humans and the natural world, Hybrid will give readers a thoughtful new perspective on—and a renewed appreciation of—the cereal crops, vegetables, fruits, and flowers that are central to our way of life.

Noel Kingsbury is a horticulturalist and writer, and the author of many books, including Designing with Plants and Natural Gardening in Small Spaces, and coeditor of Vista: The Culture and Politics of Gardens.

Publisher: University Of Chicago Press (November 15, 2011)

Order the book
Food 2.0 LAB in association with Amazon

Books by the same author –

                       

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

Vocabulaire culinaire : Comment dit-on « pâté en croûte » en japonais ?

Bulletproof Coffee : comment mettre du beurre dans son café

Quand la Californie veut inventer la Food 2.0

Noma au Japon (2): de l’émotion culinaire à l’expérience cinéphile, une injonction à la créativité

La gastrocosmétique de Kentucky Fried Chicken (KFC) : du vernis à ongles à lécher

Le Chef : paradoxal héros des écrans ?

Réalimenter Masséna : l’invitation gourmande et créative, derniers jours !

« Food Coop » au-delà du film : défis urbains et aventures humaines

« Matsutake »: le champignon de la fin du monde

Food pairing (2/3) : la « science » des accords mets-vins