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EbookBell Team
4.3
28 reviews“This culinary cosmic outing is as creative as it is informative.” ― Publishers Weekly
From Impossible Burgers to lab-made sushi, two witty, plugged-in food scientists explore leading-edge AgTech for the answer to feeding a settlement on Mars ― & nine billion Earthlings too
Feeding a Martian is one of the greatest challenges in the history of agriculture. Will a Red Planet menu involve cheese & ice cream made from vats of fermented yeast? Will medicine cabinets overflow with pharmaceuticals created from engineered barley grown using geothermal energy? Will the protein of choice feature a chicken breast grown in a lab?
Weird, wonderful, & sometimes disgusting, figuring out “What’s for dinner on Mars” is far from trivial. If we can figure out how to sustain ourselves on Mars, we will know how to do it on Earth too. In Dinner on Mars, authors Fraser & Newman show how setting the table off-planet will supercharge efforts to produce food sustainably here at home.
For futurists, sci-fi geeks, tech nuts, business leaders, & anyone interested in the future of food, Dinner on Mars puts sustainability & adaptability on the menu in the face of our climate crisis.
Lenore Newman is the Director of the Food & Agriculture Institute at the University
of the Fraser Valley in Canada, holds a Canada Research Chair in Food Security & Environment at UFV, & is a member of the Royal Society of Canada’s New College. She has a PhD in Environmental Studies from York University & has written two books, Lost Feast: Culinary Extinction & the Future of Food (2019) and Speaking in Cod Tongues: A Canadian Culinary Journey (2017).
