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The third plate : field notes on the future of food / Dan Barber.

Barber, Dan, 1969- (Author).

Electronic resources

Record details

  • ISBN: 9780698163751 (electronic bk.)
  • ISBN: 0698163753 (electronic bk.)
  • Physical Description: 1 online resource (486 pages) : illustrations
  • Publisher: New York : The Penguin Press, 2014.

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references and index.
Formatted Contents Note:
Soil -- Land -- Sea -- Seed.
Summary, etc.:
"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.
Source of Description Note:
Description based on print version record.
Subject: Natural foods > United States.
Seasonal cooking > United States.
Agriculture > United States.
SOCIAL SCIENCE / Agriculture & Food.
COOKING / General.
Personal Memoirs.
Agriculture & Food.
Genre: Electronic books.

Additional Resources