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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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFE 15-1394 | Schwarzman 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"--
- Subject
- 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