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|---|---|---|---|---|
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Summary & Details
Full Record Details Table
| Title Statement | The third plate: field notes on the future of food / Dan Barber. |
|---|---|
| Author | Barber, Dan, 1969- |
| Publication | New York: Penguin Press, 2014. |
| Extent of Item | 486 p. |
| ISBN | 1594204071 9781594204074 |
| Other Number | 2565215 |
| Bibliography | Includes bibliographical references and index. |
| 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. |
| Subjects & Genres | |
| By Topic | Natural foods--United States |
| Seasonal cooking--United States | |
| Agriculture--United States | |
