According to the Food and Agriculture Organisation of the UN, some 1.4 billion people live in farm families that are largely self-provisioning in terms of seeds. In recent years, the skill and knowledge applied to the management and improvement of farmer-varieties has become more fully appreciated. Farmers have been found to employ taxonomic systems, encourage introgression, use selection and breeding techniques, multiply seeds, field test, record data, and name their varieties. It was not so long ago that these farmer-varieties were referred to, in scientific literature, as "primitive" or even "Stone-Age" varieties. They are still referred to by the rather disembodied term, "landraces."

The concerted collection of these materials for conservation and use in modern plant breeding preceeded by some decades any efforts to conserve or use the knowledge farmers had about their materials. Virginia Nazarea's book is at once a warm and loving tribute to farmer-innovators, and a practical guide to the study of "indigenous" knowledge of farming systems and farmer-managed biodiversity. She connects plants to people in ways readers will find difficult to forget, and shows that the existence of diversity in crops is linked with the health and diversity of human cultures. In a sense, they have co-evolved with each other.

Nazarea's field research focused on how people farm sweet potatoes in Bukidnon, Phillipines. In the course of this research she was able to collect 89 sweet potato varieties. Her book offers a detailed account of these varieties and their management. One particularly interesting table provides a compendium of indigenous cultural management beliefs and practices, and comments on each by a plant pathologist, entomologist, agronomist, plant breeder and plant physiologist. The result is fascinating and revealing. In response to the observation that Holy water is mixed with some cuttings so God will watch over and protect the crop, the plant pathologist replies, "purely fanatic," while the plant breeder comments that "water will be good for the cuttings."

Most important, the field research was a test of methodology. This is where the book shines. Nazarea offers a well-conceived, practical, step-by-step guide to researchers who wish to examine the interaction between traditional farmers and their crops. Though Nazarea is an anthropologist by training, this guide, interestingly and uniquely, will be equally valuable to social scientists, ethnobiologists, and agricultural scientists (particularly plant collectors and breeders). Nazarea is clearly sensitive both to the local needs and feelings of farmers as well as to aspirations and needs of researchers. The result is highly useful. In one light volume, the researcher has a complete and rigourous methodology laid out, from the types of questions to ask, to how to ask them and to whom. With slight modification to suit particular circumstances, most researchers may need little else to undertake work in this particular field.

Nazarea's "big" thesis is that "preserving local knowledge pertaining to traditional varieties of crops is complementary, and in many respects indispensable, to the maintenance of the genetic diversity of these crops." Some may argue that she falls a little short in proving its indispensability. Nevertheless, she is on solid ground, genetically and socially, when she demonstrates the importance of on-farm management and what she calls "memory banking" of indigenous knowledge. Equally, she is convincing in arguing that ex situ (genebank) and in situ (on-farm) conservation and management of genetic resources are complementary strategies. Nazarea's contribution is to the latter, both by providing a methodology for research, and an engaging, delightfully-written case study of its application. This is a book without peers in its field.

This book focuses on the design of functional food ingredients for health and improved food safety. Divided into two sections, Functional Foods and Biotechnology presents a concise treatment on functional food ingredients and antimicrobials. The first section of the book examines functional foods for health, while the second section details ingredients necessary for food quality and microbiological safety. It is an invaluable resource for students taking graduate courses in food science and for those in the food industry that are interested in these foods and the latest technologies.

Written by an international team of experienced researchers and professionals from both academia and industry, this volume will bring together the principles and practice of contemporary plant biotechnology to include:

• the techniques of plant genetic modification - applications of plant biotechnology, crop improvement in agriculture and a production system for pharmaceutical proteins
• ethics and safety issues - public perception, public relations, scale-up and testing, and legislation within the business of plant biotechnology.