In this first definitive book on the controversial subject of bioengineering and food, journalist Robin Mather explores the implications of the new cost-efficient, flavor-enhanced creations about to move out of the laboratory and into your supermarket. Her balanced view takes in the whole spectrum of ideas on this charged topic, from genetic alteration at one end to small-farm sustainable agriculture at the other. Mather examines the court cases in which powerful corporation lawyers have fought to keep information about genetic engineering off food labels and discusses the implications of the FDA's decision not to consider DNA a food additive. And at the other end of the spectrum from high-tech engineering, she introduces the strong new movement toward sustainable agriculture, farmers' markets and food co-ops, and their future effect on agribusiness and the environment.