Gregory E. Pence is a medical ethicist with twenty years of experience reviewing significant cases in bioethics,
and is professor in the School of Medicine and the Department of Philosophy at the University of Alabama. Pence
has contributed to theNew York Times, Wall Street Journal, Newsweek, and the Journal of the American Medical Association.
He is the author of Classical Cases in Medical Ethics: Accounts of the Cases that Shaped Medical Ethics, 3rd edition
(2000) and Who's Afraid of Human Cloning? (1998).
Review
"Finally, we have a book that speaks to one of the most pressing, though under-examined, issues in our
biotech age. Greg Pence has produced, again, a stimulating and timely text. Crisp and comprehensive in its approach,
The Ethics of Food takes stock of the morally imperative questions surrounding food production, modification, and
consumption, particularly their global impact upon ecosystems. The text offers a judicious menu of readings that
articulate differing perspectives from various fields. Combining scholarship and access, this pioneering work insightfully
underscores the ongoing tension between food biotechnologies and biodiversity, compelling us to move toward reasonable
resolutions."
--Michael Brannigan, executive director, Center for the Study of Ethics, La Roche College
Rowman & Littlefield Publishing Web Site, May, 2002
Summary
Food makes philosophers of us all. Death does the same . . . but death comes only once . . . and choices about
food come many times each day. In The Ethics of Food, Gregory E. Pence brings together a collection of voices who
share the view that the ethics of genetically modified food is among the most pressing societal questions of our
time. This comprehensive collection addresses a broad range of subjects, including the meaning of food, moral analyses
of vegetarianism and starvation, the safety and environmental risks of genetically modified food, issues of global
food politics and the food industry, and the relationships among food, evolution, and human history. Will genetically
modified food feed the poor or destroy the environment? Is it a threat to our health? Is the assumed healthfulness
of organic food a myth or a reality? The answers to these and other questions are engagingly pursued in this substantive
collection, the first of its kind to address the broad range of philosophical, sociological, political, scientific,
and technological issues surrounding the ethics of food.
Table of Contents
Part I: The Meaning of Food
A Thing Shared
M.F.K. Fisher
How We Grow Food Reflects Our Virtues and Vices
Wendell Berry
Part II: Eating Meat
Animal Liberation and Vegetarianism
Peter Singer
Meat Is Good for You
Stuart Patton
Part III: Starvation
Lifeboat Ethics: The Case against Helping the Poor
Garrett Hardin
Golden Rice Is Fool's Gold
Greenpeace International
Are We Going Mad?
Norman Borlaug
Part IV: Safety of Genetically Modified Foods
The Unholy Alliance
Mae-Wan Ho
The FDA's Volte-Face on Food Biotech
Henry I. Miller
Dr. Strangelunch: Why Should We Learn to Love Genetically Modified Food
Ronald Bailey
Part V: Benefits / Dangers of Organic Food
Organically or Genetically Modified Food: Which Is Better?
Gregory E. Pence
The Benefits of Organic Food
Tanya Maxted-Frost
Part VI: Genetically Modified Food and Environmental Risks
Genetic Engineering and Food Security
Vandana Shiva
GM Is the Best Option We Have
Anthony J. Trewavas
Part VII: Food Biotechnology and Nature
Biotechnology's Negative Impact on World Agriculture
Mark Lappe and Britt Bailey
The Population / Diversity Paradox: Agricultural Efficiency to Save Wilderness
Anthony J. Trewavas
Part VIII: Global Food Politics and Economics
A Removable Feast
C. Ford Runge and Benjamin Senauer
From Global to Local: Sowing the Seeds of Community
Helen Norberg-Hodge, Peter Goering, and John Page
Part IX: The Food Industry
The Hamburger Bacteria
Nichols Fox
The United States Food Safety System
U.S. Food and Drug Administration