Table of contents for A scientist's view of genetically modified foods / Nina V. Fedoroff and Nancy Marie Brown.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Chapter One: Against the Ways of Nature
Chapter Two: The Wild and the Sown
Chapter Three: The Power in the Earth
Chapter Four: Genes and Species
Chapter Five: Tinkering with Evolution
Chapter Six: Making a Chimera
Chapter Seven: The Product or the Process
Chapter Eight: Is It Safe to Eat?
Chapter Nine: Poisoned Rats or Poisoned Wells
Chapter Ten: The Butterfly and the Corn Borer
Chapter Eleven: Pollen Has Always Flown
Chapter Twelve: The Organic Rule
Chapter Thirteen: Sustaining Agriculture
Chapter Fourteen: Sharing the Fruits
Chapter Fifteen: Food for Thought
by Jeffery Mathison
[NB1]How to regenerate a plant
How to tell wild wheat from domesticated wheat
Corn and its ancestor, teosinte
DNA, the double helix
The art of grafting
The many faces of Brassica oleracea
Mendel's experiment with peas, showing the assortment of round (R), wrinkly (r), yellow (Y), and green (y) traits
From DNA to protein
The interior of a plant cell
The effect of a transposon, or jumping gene, on the colors of a corn kernel
How to clone a gene in a plasmid
The polymerase chain reaction, or PCR
Two ways to give a plant a new gene: the Agrobacterium method and biolistics
How DNA is degraded during digestion 
How IgE causes an allergic reaction
How a refuge delays the onset of resistance to Bt
The reactions of nitrogen in the soil
How a plant virus spreads, and how plants resist their attack

Library of Congress Subject Headings for this publication:

Genetically modified foods.
Plant genetic engineering.