Bio-food basics.

A decade ago, the first transgenic food appeared in grocery stores--"vine-ripened" tomatoes. Scientists had flipped a gene in the tomato so the fruit would grow firm enough to turn red on the vine without rotting. Since then, genetically engineered (GE) foods have turned agriculture and consumer choices upside down worldwide. In his most recent book, Food, Inc.: Mendel to Monsanto--The Promises and Perils of the Biotech Harvest (Simon & Schuster, $24), author Peter Pringle examines events that have marked the growth and controversy of the industry. He remains open minded in his analysis of the technology. From "golden rice" to the cauliflower mosaic virus, Pringle puts the sticky politics, corporate control, and potential hazards and benefits of GE foods under the microscope, helping readers become better-informed consumers.