Darwin's Harvest : New Approaches to the Origins, Evolution, and Conservation of Crops

__Darwin's Harvest__ addresses concerns that we are losing the diversity of crop plants that provide food for most of the world. With contributions from evolutionary biologists, geneticists, agronomists, molecular biologists, and anthropologists, this collection discusses how economic development, loss of heirloom varieties and wild ancestors, and modern agricultural techniques have endangered the genetic diversity needed to keep agricultural crops vital and capable of adaptation. Drawing on the most up-to-date data, the contributors review the utilization of molecular techniques to understand crop evolution. They explore current research on various crop plants of both temperate and tropical origin, including maize, sunflower, avocado, sugarcane, and wheat. The chapters in Darwin's Harvest also provide solid background for understanding many recent discoveries concerning the origins of crops and the influence of human migration and farming practices on the genetics of our modern foods. Pt. 1. Genetics And Origin Of Crops : Evolution And Domestication. Molecular Evidence And The Evolutionary History Of The Domesticated Sunflower / Loren H. Rieseberg And Abigail V. Harter -- Molecular Evidence Of Sugarcane Evolution And Domestication / Laurent Grivet And Jean-christophe Glaszmann, And Angelique D'hont -- Maize Origins, Domestication, And Selection / Edward S. Buckler Iv And Natalie M. Stevens -- Contributions Of Tripsacum To Maize Diversity / Mary W. Eubanks -- Pt. 2. Systematics And The Origin Of Crops : Phylogenetic And Biogeographic Relationships. Evolution Of Genetic Diversity In Phaseolus Vulgaris L. / Roberto Papa [and Others] -- Cladistic Biogeography Of Juglans (juglandaceae) Based On Chloroplast Dna Intergenic Spacer Sequences / Mallikarjuna K. Aradhya And Daniel Potter And Charles J. Simon -- Origin And Diversification Of Chayote / Hugh Cross And Rafael Lira Saade And Timothy J. Motle -- Pt. 3. The Descent Of Man : Human History And Crop Evolution. Using Modern Landraces Of Wheat To Study The Origins Of European Agriculture / Terence A. Brown And Sarah Lindsay And Robin G. Allaby -- Breadfruit Origins, Diversity, And. Human-facilitated Distribution / Nyree Zerega And Diane Ragone And Timothy J. Motley -- Genetic Relationship Between Dioscorea Alata L. And D. Nummularia Lum. As Revealed By Aflp Markers / Roger Malapa [and Others] -- Pt. 4. Variation Of Plants Under Selection : Agrodiversity And Germplasm Conservation. Evolution, Domestication, And Agrobiodiversity In The Tropical Crop Cassava / Barbara A. Schaal And Kenneth M. Olsen And Luiz J.c.b. Carvalho -- Origins, Evolution, And Group Classification Of Cultivated Potatoes / David M. Spooner And Wilbert L.a. Hetterscheid -- Evolution And Conservation Of Clonally Propagated Crops : Insights From Aflp Data And Folk Taxonomy Of The Andean Tuber Oca (oxalis Tuberosa) / Eve Emshwiller -- Crop Genetics On Modern Farms : Gene Flow Between Crop Populations / Kenneth Birnbaum. Edited By Timothy J. Motley, Nyree Zerega, And Hugh Cross. Includes Bibliographical References And Index. "In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbaek encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families" -- OhioLink Library Catalog "Evolutionary biologists, geneticists, molecular biologists, and anthropologists address concerns that we are losing the diversity of crop plants that provide food for most of the world. The contributor to this new volume discuss how economic development, loss of heirloom varieties and wild ancestors, and modern agricultural techniques have endangered the genetic diversity needed to keep agricultural crops vital and capable of adaptation. The contributors review the utilization of molecular techniques to understand crop evolution and explore current research on various crop plants, including maize, sunflower, avocado, sugarcane, and wheat. The chapters provide a background for understanding many recent discoveries concerning human migration and farming practices that have influenced the genetics of our modern foods." -- Publisher Addresses concerns that we are losing the diversity of crop plants that provide food for most of the world. This book discusses how economic development, loss of heirloom varieties and wild ancestors, and modern agricultural techniques have endangered the genetic diversity needed to keep agricultural crops vital and capable of adaptation. The West identifies four basic tastes—sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste—umami—has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.

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