The third plate : field notes on the future of food
(Book)
Author
Published
New York : The Penguin Press, 2014., , �2014.
Format
Book
ISBN
9781594204074, 1594204071, 9780143127154, 0143127152
Physical Desc
486 pages ; 25 cm
Status
Copies
Location | Call Number | Status |
---|---|---|
Cook Memorial Library - Nonfiction Section | 641.3 Bar | On Shelf |
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More Details
Published
New York : The Penguin Press, 2014., , �2014.
Language
English
ISBN
9781594204074, 1594204071, 9780143127154, 0143127152
Notes
Bibliography
Includes bibliographical references (pages 468-470) and index.
Description
Chef Dan 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.
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Citations
APA Citation, 7th Edition (style guide)
Barber, D. (2014). The third plate: field notes on the future of food . The Penguin Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Barber, Dan, 1969-. 2014. The Third Plate: Field Notes On the Future of Food. The Penguin Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Barber, Dan, 1969-. The Third Plate: Field Notes On the Future of Food The Penguin Press, 2014.
MLA Citation, 9th Edition (style guide)Barber, Dan. The Third Plate: Field Notes On the Future of Food The Penguin Press, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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