TY  - BOOK
AU  - Barber,Dan
TI  - The third plate: field notes on the future of food 
SN  - 1594204071 (hardback)
PY  - 2014///
CY  - New York
PB  - The Penguin Press
KW  - Agriculture
KW  - United States
KW  - Natural foods
KW  - Seasonal cooking
N1  - Includes bibliographical references and index; Soil -- Land -- Sea -- Seed
N2  - "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"--
ER  -