Research Catalog

The third plate : field notes on the future of food

Title
The third plate : field notes on the future of food / Dan Barber.
Author
Barber, Dan, 1969-
Publication
New York : The Penguin Press, 2014.

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StatusFormatAccessCall NumberItem Location
TextUse in library JFE 15-1394Schwarzman Building - Main Reading Room 315

Details

Description
486 pages : illustrations; 25 cm
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"--
Subjects
Bibliography (note)
  • Includes bibliographical references and index.
Contents
Soil -- Land -- Sea -- Seed.
Call Number
JFE 15-1394
ISBN
  • 9781594204074
  • 1594204071
LCCN
2013039966
OCLC
2013039966
Author
Barber, Dan, 1969-
Title
The third plate : field notes on the future of food / Dan Barber.
Publisher
New York : The Penguin Press, 2014.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references and index.
Research Call Number
JFE 15-1394
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