The third plate : field notes on the future of food
INITIAL_TITLE_SRCH:
The third plate : field notes on the future of food
AUTHOR:
Barber, Dan, 1969-
ISBN:
9780143127154
PUBLICATION_INFO:
New York : Penguin Books, 2015.
PHYSICAL_DESC:
486 p. ; 22 cm
GENERAL_NOTE:
Originally published in the United States of America by The Penguin Press, a member of Penguin Group (USA) LLC, 2014.
ABSTRACT:
"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."-- Publisher information.
Soil -- Land -- Sea -- Seed.
SUBJECT:
| Natural foods -- United States. |
| Seasonal cooking -- United States. |
| Agriculture -- United States. |
BIBSUMMARY:
"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."--
Soil -- Land -- Sea -- Seed.