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The third plate : field notes on the future of food
Book |
The Penguin Press,
New York :
2014.
- 3 of 3 Copies Available at Libraries in Niagara Cooperative (Show)
- 1 of 1 Copy Available at Fort Erie Library System
- 0 current holds with 3 total copies.
| Branch | Call Number | Location | Holdable? | Status |
|---|---|---|---|---|
| Centennial | FOOD BARBE 2014 | Food & Drink - General | Copy hold / Volume hold | Available |
About
"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"--
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Details
- ISBN: 9781594204074 (hardback)
- ISBN: 1594204071 (hardback)
- Physical Description: print486 pages : illustrations ; 25 cm
- Publisher: New York : The Penguin Press, 2014.
- Bibliography, etc. Note: Includes bibliographical references and index.
- Formatted Contents Note: Soil -- Land -- Sea -- Seed.