Never Out of Season

Never Out of Season

How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future

Book - 2017
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"A biologist explains how the scientific breeding of our food supply into only the hardiest and tastiest varieties has made these crops susceptible to Mother Nature and discusses how a single bug or virus can now cause a massive collapse,"--NoveList.
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.
Publisher: New York :, Little, Brown and Company,, 2017
Edition: First edition
ISBN: 9780316260725
031626072X
Characteristics: vii, 323 pages : illustrations ; 25 cm

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JCLChristinD May 04, 2017

This is easy to read popular science dealing with the very complex economics and logistics of how and why we eat the foods we do, and how that may change in the future. The book covers a lot of ground, focusing on a wide variety of historical moments, unfamiliar locales and very familiar foods, but manages to stay entertaining and well paced.

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