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Unnaturally Delicious

How Science and Technology Are Serving Up Super Foods to Save the World

Jayson Lusk

St. Martin's Press

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ISBN10: 1250074304
ISBN13: 9781250074300


256 Pages



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In Unnaturally Delicious, author Jayson Lusk makes room for optimism in the discussion of food in America, by writing the story of the changing food system. He suggests that technology and agriculture can work together in a healthy and innovative way to help solve the world's largest food issues and improve the farming system as we know it.

This is the story of the innovators and innovations shaping the future of food. You’ll meet an ex-farmer entrepreneur whose software is now being used all over the world to help farmers increase yields and reduce nutrient runoff and egg producers who’ve created new hen housing systems that improve animal welfare at an affordable price. There are scientists growing meat in the lab. Without the cow. College students are coaxing bacteria to signal food quality and fight obesity. Nutrient-enhanced rice and sweet potatoes are aiming to solve malnutrition in the developing world. Geneticists are creating new wheat varieties that allow farmers sustainably grow more with less. And, we’ll learn how to get fresh, tasty, 3-D printed food at the touch of a button, perhaps even delivered to us by a robotic chef.

In Unnaturally Delicious, Lusk offers optimism for the future, by showing how science and technology can help solve the world's largest food and farming problems.


Praise for Unnaturally Delicious

“Delightful and telling stories of students, farmers, scientists and businessmen forging ahead with science- and technology-based solutions to problems with our food system. Reason for optimism." I loved this book. So much that is new, so informed, unpretentious unlike so much food writing.”—Rachel Laudan, food historian and author of Cuisine and Empire

"Lusk argues that agricultural innovation, technology and change have always been essential in improving the human condition, and we can best solve our problems just as our ancestors did, by innovating more. I recommend his book to everyone concerned about where their food is, or will be, or should be, coming from as well as what we should do about it."—John Coupland, Professor of Food Science, Pennsylvania State University

"Technology and science have done the world of food far more good than harm. Check out Jayson Lusk'sUnnaturally Delicious for a superior vision of where food is headed."—Tyler Cowen, Professor of Economics, George Mason University

"Professor Lusk has written a wonderful book. He tells stories to illustrate important facts and principles. We (the readers) have fun and he has fun while we learn a lot in the process."—Daniel A. Sumner, distinguished professor of agricultural economics at University of California, Davis and director of the University of California Agricultural Issues Center

"An exploration of 'the innovators and innovations shaping the future of food' . . . A provocative, well-documented challenge to one of the major contentions of environmentalists."Kirkus Reviews

Reviews from Goodreads

About the author

Jayson Lusk

JAYSON LUSK is a Distinguished Professor and Head of the Agricultural Economics Department at Purdue University, previously holding appointments at Mississippi State, Oklahoma State, and the French National Institute for Agricultural Research. One of the most prolific and cited food and agricultural economists, Lusk has published editorials in the New York Times, the Wall Street Journal,,,, and the Huffington Post. He is the author of Unnaturally Delicious.

Karen Lemley

Jayson Lusk

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