The latest issue of "The Economist" has an article appropriately called "The war on terroir" discussing the efforts to genetically modify wine grapes! Boost the resveratrol! More consistent flavors! Who could complain?
The article is baseless hyperbole IMO. The author doesn't understand the distinction between _sequencing_ a genome and successfully modifying it.
Mark Lipton
Mayhaps, but I think - if they can splice bacillus thurengis dna into corn (maize) to keep down insect damage, and damn the flavor... There are lots of vinyard pests....
I may be mistaken, but I think that is no longer the case.
Andy
I'm surprised by what you say. The entire article is freely available on nytimes.com, I just read it.
Now you're talking. Cheers!
agreed.
I tried to find it there, bur didn't have any luck. Can you post the link?
Likewise!
JJ
Sure. It is too long originally, so I ran it through tiny Url:
If you make a search on nytimes.com for "genetically grapes pollack", it is the only result.
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