Franklin

The third plate : field notes on the future of food / by Dan Barber.

Author/Creator:
Barber, Dan, 1969-
Publication:
New York : The Penguin Press, 2014.
Format/Description:
Book
486 pages ; 24 cm
Subjects:
Natural foods -- United States.
Seasonal cooking -- United States.
Agriculture -- United States.
Summary:
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"-- Provided by publisher.
Contents:
Soil
Land
Sea
Seed.
Notes:
Includes bibliographical references and index.
ISBN:
9781594204074 (hardback)
1594204071 (hardback)
OCLC:
861069076
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