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If ripple effect is a measure of greatness in scientific discovery then GEMMOs have a lot going for them and this book dramatically illustrates the risks associated with advances being made by researchers to mobilize and control the power of the microorganism in the world's fight to perfect nature and fmd remedies for its imperfections. In the field of genetic science it is abundantly clear that so much more can be achieved through prevention rather than cure and that the indirect kill, by reason of its logic is a much more powerful weapon for winning results. Nevertheless the dilemma facing…mehr

Produktbeschreibung
If ripple effect is a measure of greatness in scientific discovery then GEMMOs have a lot going for them and this book dramatically illustrates the risks associated with advances being made by researchers to mobilize and control the power of the microorganism in the world's fight to perfect nature and fmd remedies for its imperfections. In the field of genetic science it is abundantly clear that so much more can be achieved through prevention rather than cure and that the indirect kill, by reason of its logic is a much more powerful weapon for winning results. Nevertheless the dilemma facing politicians arises over whether man should tamper with something which is God-given such as Radioactivity and Genetic endowment. The Roman Catholic church fmds difficulty in accepting the proposition that what is God given can be treated as a product under human control and maybe that is why recently half a century of genetic research on a strain of bees resistant to a devastating parasite atthe Buckfastleigh Benedictine Monastery has inexplicably ceased whilst verging on scientific success.(l) The Anglican Community on the other hand does not see the sacrosanctity of Radioactivity and Genetic material as a bar to man-manipulation with appropriate safeguards.
Autorenporträt
Max Sussman ist chef de cuisine in einem Restaurant in Brooklyn, das mit zwei Sternen von der New York Times ausgezeichnet wurde. Im Jahr 2012 hat ihn das Forbes Magazin in der Rubrik 30 under 30 für Essen und Wein gewählt und er war für den James Beard Rising Star Chef des Jahres nominiert.