Bibliograph

The third plate, field notes on the future of food, Dan Barber

Type

Label

The third plate, field notes on the future of food, Dan Barber

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

The third plate

Nature of contents

bibliography

Oclc number

861069076

Responsibility statement

Dan Barber

Sub title

field notes on the future of food

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

Table Of Contents

Soil -- Land -- Sea -- Seed

Classification

Creator