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Author Barber, Dan, 1969-

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

Publication Info. New York : The Penguin Press, 2014.

Copies

Location Call No. OPAC Message Status
 Parsons Non-Fiction  641.3 B234    ---  Available
Description 486 pages : illustrations ; 25 cm.
text rdacontent
unmediated rdamedia
volume rdacarrier
Bibliography Includes bibliographical references and index.
Contents Soil -- Land -- Sea -- Seed.
Summary "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.
Subject Natural foods -- United States.
Seasonal cooking -- United States.
Agriculture -- United States.
ISBN 9781594204074 (hardback)

 
    
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