The third plate : field notes on a new cuisine / by Dan Barber.
Publisher: New York : The Penguin Press, 2014Description: 486 pages ; 25 cmContent type:- text
- unmediated
- volume
- 9781594204074
- 641.3/02 23
- TX369 .B3625 2014
- SOC055000 | BIO026000 | CKB000000
Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Book | NMC Library | Stacks | TX369 .B3625 2014 (Browse shelf(Opens below)) | 1 | Available | 33039001334233 |
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"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.
Soil -- Land -- Sea -- Seed.