Alan McHughen is a Senior Research Scientist at the University of Saskatchewan, Canada, and Chair of the International Biosafety Advisory Committee of the Genetics Society of Canada.
Introduction: table d'hote or a la carte?
Hors-d'oeuvres and entrees
p. 7
Cooking school primer: molecular genetics for everyone
p. 17
Home cooking! DIY guide to genetic engineering
p. 46
Salad days? Conventional and GM foods
p. 61
Food: the offal truth
p. 85
The issues - where's the beef?
p. 104
Figure it out
p. 129
'More wine, sir?': the role of science in regulation
p. 136
Not on the table: the really scary stuff
p. 160
'Waiter, what do you recommend?': who's serving my best interests?
p. 170
More small fry and red herrings
p. 182
'Waiter, I can't understand the menu': labelling problems
p. 201
'Waiter, can't I have a GM-free meal?'
p. 230
'The chef does not share his recipes': intellectual property and GM technology
p. 243
Just desserts
p. 251
Post-prandial delights: some resources
p. 265
Glossary and abbreviations
p. 269
Index
p. 271
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