The third plate : field notes on the future of food / by Dan Barber.
Material type: TextPublisher: New York : The Penguin Press, 2014Description: 486 pages ; 24 cmContent type:- text
- unmediated
- volume
- 1594204071 (hardback)
- 9781594204074 (hardback)
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Adult Book | Dr. James Carlson Library | NonFiction | 641.302 B234 | Checked out | 05/21/2024 | 33111007647734 | |||
Adult Book | Main Library | NonFiction | 641.302 B234 | Available | 33111007557073 |
Enhanced descriptions from Syndetics:
"Not since Michael Pollan has such a powerful storyteller emerged to reform American food." -- The Washington Post
Today's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times -bestselling book, chef Dan Barber, recently showcased on Netflix's Chef's Table , offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate": a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
Includes bibliographical references and index.
Soil -- Land -- Sea -- Seed.
"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.