The Third Plate
Field Notes on the Future of Food
New York : The Penguin Press, 2014.
Format: Book
Description: 486 pages : illustrations ; 25 cm
"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.
Subjects:
Natural foods -- United States.
Seasonal cooking -- United States.
Agriculture -- United States.
Natural foods -- United States.
Seasonal cooking -- United States.
Agriculture -- United States.
ISBN:
9781594204074 (hardback)
Availability | |||
---|---|---|---|
Call Number | Location | Shelf Location | Status |
SOCIAL SCI Cultures Food Bar | Main (Downtown) | Display - Third Level, Nonfiction | In |
SOCIAL SCI Cultures Food Bar | Sandhills Indoors | Nonfiction | In |
Includes bibliographical references and index.