num_pages: 496
description: 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.
language: English
title: The Third Plate: Field Notes on the Future of Food
publisher: Penguin Press