The third plate : field notes on the future of food / by Dan Barber.
- New York : The Penguin Press, 2014.
486 pages ; 24 cm
- Natural foods -- United States.
Seasonal cooking -- United States.
Agriculture -- United States.
- "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.
- Includes bibliographical references and index.
- 9781594204074 (hardback)
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