The Third Plate
Subtitle: Field Notes on the Future of Food
By: Dan Barber
Publisher: Penguin Press
Published: 2014
Language: eng
Format: Hardcover
Number of pages: 486
ISBN-13: 9781594204074
Subjects: Seasonal cooking; Agriculture; Natural foods
Description: "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"--
Notes: Includes bibliographical references and index.
Table of contents: title: Soil; title: Land; title: Sea; title: Seed.