Protein Science

Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political.

Rich in amino acids, proteins, lipids, carbohydrates, anti-oxidants, phycobiliproteins, and other valuable products, algae is being tapped as the new feedstock across industries.

This book describes how to build your own photobioreactor to grow pure algae species (taxa). Algae are Earth's "engine" to fuel the food web. As a "primary producer", responsible for nearly half the oxygen production on Earth, the power of algae is being commercialized to produce valuable organic products.

Dorothy Hodgkin (1910-1994) was renowned for her medically-important work on penicillin, vitamin B12 and insulin. Fully engaged with the political and social currents of her time, she participated in some of the greatest upheavals of the 20th century: women's education; the globalisation of science; the rise and fall of communism; and international peace movements. A wife, mother and grandmother, she cared deeply about the well-being of individuals in all cultures. 

Stefansson’s classic Not By Bread Alone chronicles a 1928 scientific experiment, conducted by the Russell Sage Institute of Pathology at Bellevue Hospital in New York, in which Stefansson and his colleague Dr. Karsten Andersen ate a meat-only diet for one year. The two men stayed healthy and fared very well, leading him to claim that we should reexamine our notion of what foods constitute a healthy diet.