The third plate : field notes on the future of food

Author / Creator

Barber, Dan, 1969- author

Available as

Physical

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," o...

"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."--Publisher information.

Show More