ENGLISH

The third plate: field notes on a new cuisine

By Barber , Dan

Book information

Publisher
Penguin Publishing Group;The Penguin Press
ISBN
9780698163751, 0698163753
Language
english
Format
EPUB
Filesize
1 MB (1483874 bytes)
Pages
\0
Time added
2020-07-26 19:24:52
Agriculture;Agriculture--United States;BIOGRAPHY &

Description

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"-- Soil -- Land -- Sea -- Seed.

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