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The third plate : field notes on the future of food Cover Image

The third plate : field notes on the future of food

Barber, Dan 1969- (author.).

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"--.

Record details

  • ISBN: 1594204071 (hardback)
  • ISBN: 9781594204074 (hardback)
  • Physical Description: 486 pages : illustrations ; 25 cm
  • Publisher: New York : Penguin Press, 2014.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Soil -- Land -- Sea -- Seed.

Search for related items by subject

Subject: Natural foods United States
Seasonal cooking United States
Agriculture United States
SOCIAL SCIENCE / Agriculture & Food
BIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs
COOKING / General

Available copies

  • 1 of 1 copy available at Homer Library. (Show)
  • 1 of 1 copy available at Homer Library System. (Show)
  • 1 of 1 copy available at Homer Public Library.

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  • 0 current holds with 1 total copy.
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Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Homer Public Library 641.302 BAR (Text) 000109282 Nonfiction Available -
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