The Third Plate
Field Notes on the Future of Food
Overview: 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"–Provided by publishe
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Book Description: 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–Provided by publishe
Book Details
- Title: The Third Plate
- Subtitle: Field Notes on the Future of Food
- Authors: Dan Barber
- Publisher : Penguin
- Published Date: 2015-04-07
- Category: Nature, Biography & Autobiography
- Ratings Count: 5
- Average rating: 4.5
