Products related to GMOs:
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EU Governance of GMOs
This book presents a constructive exploration of the dilemmas the EU faces in regulating the risks of modern biotechnology.It comprehensively examines the current European framework applicable to the marketing of GMOs (genetically modified organisms), and its iterative reforms, in order to assess the regulatory character of the governance system in this controversial policy field. The author situates the problems of the EU GMO regime in the broader context of ‘post-state’ regulation and discusses them in the light of some of the governance theories that were developed to respond in part to the dilemmas of risk regulation.The book contains analyses of the following issues: the EU laws pertinent to GM products; the approval procedures for placing GMOs on the market; the post-approval control system of commercialised products, as well as the respective judicial interpretations of the EU Court of Justice.The evaluation of the developed governance solutions is also presented. The examination of the GMO governance reveals that the regime embodies different regulatory modes introduced by the EU which are combined in various forms in a way that frequently influences the adequacy of the adopted measures. The conclusion stemming from these findings suggests that the most appropriate solution for GMO policy in the EU is a reflexive and revisable combination of various regulatory approaches by policy-makers which will allow for the enforcement of their functions and the accommodation of different, often contradictory, policy needs.
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Seeds of Science : Why We Got It So Wrong On GMOs
'Fluent, persuasive and surely right.' Evening StandardThe inside story of the fight for and against genetic modification in food. Mark Lynas was one of the original GM field wreckers.Back in the 1990s – working undercover with his colleagues in the environmental movement – he would descend on trial sites of genetically modified crops at night and hack them to pieces.Two decades later, most people around the world – from New York to China – still think that ‘GMO’ foods are bad for their health or likely to damage the environment.But Mark has changed his mind. This book explains why. In 2013, in a world-famous recantation speech, Mark apologised for having destroyed GM crops.He spent the subsequent years touring Africa and Asia, and working with plant scientists who are using this technology to help smallholder farmers in developing countries cope better with pests, diseases and droughts.This book lifts the lid on the anti-GMO craze and shows how science was left by the wayside as a wave of public hysteria swept the world.Mark takes us back to the origins of the technology and introduces the scientific pioneers who invented it.He explains what led him to question his earlier assumptions about GM food, and talks to both sides of this fractious debate to see what still motivates worldwide opposition today.In the process he asks – and answers – the killer question: how did we all get it so wrong on GMOs?'An important contribution to an issue with enormous potential for benefiting humanity.' Stephen Pinker'I warmly recommend it.' Philip Pullman
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Japanese Style Sushi Wood Menu Engraving Signboard Wooden Food Menu Cuisine Sushi Restaurant
Japanese Style Sushi Wood Menu Engraving Signboard Wooden Food Menu Cuisine Sushi Restaurant
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Transgenics in Dispute : Political conflicts in the commercial liberation of GMOs in Brazil
This book analyses the conflict over the release of transgenic soybean in Brazil based on a narrative analysis of political conflict.At the end of the 1990s, the commercial release of Roundup Ready (RR) soybean triggered a heated debate over the introduction of genetically modified organisms (GMOs) in Brazilian agriculture, which developed into an open political conflict opposing pro- and anti-GMOs groups in Brazilian society.This volume examines some of the structuring axes of this conflict by applying a narrative analysis of political conflict.In this approach, politics is perceived as a process of interpretive conflict in which participants in the political game seek to establish the lines that delimit the very definition of public issues under debate.The issue of GMOs is understood, from this perspective, as a public controversy whose dynamics are shaped by the discourses that emerge from the dispute itself.To analyze these controversies, the book focuses on threeaxes of narrative analyses: the conflict over distributives issues associated with the commercial release of RR soy; the conflict over scientific uncertainty associated with the environmental risks of GMOs; and the conflict over labeling policies.Transgenics in Dispute: Political Conflicts in the Commercial Liberation of GMOs in Brazil will be of interest to both social and environmental scientists concerned with the risks produced by the newest technologies that mediate our relationship with the environment and with the public debate that their use tends to provoke. This book is a translation of the original Portuguese edition “Transgênicos em disputa: Os conflitos políticos na liberação comercial dos OGMs no Brasil” by Cristiano Luis Lenzi, published in Brazil by Appris Editora in 2020.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com).The author has subsequently revised the text further in an endeavour to refine the work stylistically.Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.
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How do you find Japanese cuisine?
I find Japanese cuisine to be incredibly diverse, flavorful, and well-balanced. The use of fresh, high-quality ingredients, precise cooking techniques, and attention to detail make Japanese food a culinary delight. From sushi and sashimi to ramen and tempura, there is a wide range of dishes to explore and enjoy. Overall, I appreciate the emphasis on simplicity, presentation, and umami flavors in Japanese cuisine.
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What is a Sushi Bar?
A Sushi Bar is a restaurant or establishment that specializes in serving sushi, a Japanese dish consisting of vinegared rice combined with various ingredients such as seafood, vegetables, and sometimes tropical fruits. Customers typically sit at a bar or table and can watch the sushi chefs prepare the dishes right in front of them. Sushi bars often offer a wide variety of sushi options, including nigiri, sashimi, maki rolls, and specialty rolls.
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How does Natto, a Japanese cuisine, taste?
Natto has a unique taste that can be described as strong, pungent, and earthy. It has a slightly nutty and fermented flavor with a sticky and slimy texture. Some people find the taste of natto to be an acquired one due to its strong aroma and distinctive texture. It is often enjoyed with soy sauce, mustard, and green onions to balance out its flavors.
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How do you find the Japanese cuisine?
I find Japanese cuisine to be incredibly diverse and delicious. From sushi and sashimi to ramen and tempura, there is a wide variety of flavors and textures to explore. The emphasis on fresh, high-quality ingredients and meticulous preparation makes Japanese food a truly enjoyable culinary experience. Additionally, the presentation of Japanese dishes is often beautiful and adds to the overall dining experience. Overall, I thoroughly enjoy Japanese cuisine and appreciate its attention to detail and balance of flavors.
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42X17X7.5Cm Japanese Cuisine Sushi Boats Sushi Tools Wood Handmade Simple Ship Sashimi Assorted Cold
42X17X7.5Cm Japanese Cuisine Sushi Boats Sushi Tools Wood Handmade Simple Ship Sashimi Assorted Cold
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Bamboo Sushi Board Rectangular Platform Cooking Sashimi Japanese And Korean Cuisine Tableware
Bamboo Sushi Board Rectangular Platform Cooking Sashimi Japanese And Korean Cuisine Tableware
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Bamboo Sushi Board Rectangular Platform Cooking Sashimi Japanese And Korean Cuisine Tableware
Bamboo Sushi Board Rectangular Platform Cooking Sashimi Japanese And Korean Cuisine Tableware
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10 Inch Japanese Style Lantern Outdoor Waterproof Lantern Sushi Sashimi Cuisine Restaurant Izakaya
10 Inch Japanese Style Lantern Outdoor Waterproof Lantern Sushi Sashimi Cuisine Restaurant Izakaya
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Which rice is used in Japanese cuisine?
Japanese cuisine primarily uses short-grain Japonica rice, which is known for its sticky texture and slightly sweet flavor. This type of rice is commonly used to make sushi, rice balls, and other traditional Japanese dishes. The high starch content of Japonica rice makes it ideal for creating the desired texture and consistency in Japanese cuisine.
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Which sushi is Japanese or Mongolian?
Sushi is a traditional Japanese dish that consists of vinegared rice, various seafood, and vegetables. It originated in Japan and has become popular worldwide. Mongolian cuisine, on the other hand, does not traditionally include sushi. Instead, Mongolian cuisine is known for dishes such as buuz (steamed dumplings) and khuushuur (fried meat pastries).
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Do Italian and Japanese cuisine have the strictest rules?
Italian and Japanese cuisines are known for their strict adherence to traditional cooking methods and ingredients. Both cuisines have a strong emphasis on using fresh, high-quality ingredients and precise techniques to bring out the best flavors in their dishes. While both cuisines have strict rules, it is difficult to say definitively which one has the strictest rules as it ultimately depends on the specific dish or technique being considered. However, it can be said that both Italian and Japanese cuisines have a deep respect for tradition and a commitment to preserving the authenticity of their culinary heritage.
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What is the difference between Japanese and Chinese cuisine?
Japanese cuisine tends to focus on the natural flavors of the ingredients, with an emphasis on presentation and balance. It often includes raw fish, rice, and noodles, and uses ingredients like soy sauce, miso, and seaweed. Chinese cuisine, on the other hand, is more diverse and can vary greatly depending on the region. It often includes a wide range of flavors and cooking techniques, with a focus on using ingredients like soy sauce, ginger, garlic, and various spices. Additionally, Chinese cuisine often includes a wider variety of meats and vegetables, and can be more heavily seasoned and sauced compared to Japanese cuisine.
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