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Item Information       Summary     More Content     More by this author     Barber, Dan, 1969-     Subjects     Natural foods -- United States.     Seasonal cooking -- United States.     Agriculture -- United States.     Browse Catalog     by author:      Barber, Dan, 1969-       by title:      The third plate [ele...         MARC Display

The third plate [electronic resource] : field notes on the future of food / Dan Barber. by Barber, Dan, 1969- New York : The Penguin Press, 2014. Subjects Natural foods -- United States.   Seasonal cooking -- United States.   Agriculture -- United States. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=5DA5CFB6-230F-4DF8-8D1E-9D84150BDD10 This title is available online; click here to access Electronic Resource http://images.contentreserve.com/ImageType-100/1523-1/{5DA5CFB6-230F-4DF8-8D1E-9D84150BDD10}Img100.jpg ISBN:  9780698163751 (electronic bk.) 0698163753 (electronic bk.) Description:  1 online resource (486 pages) : illustrations. Contents:  Soil -- Land -- Sea -- Seed. Requests:  0 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"--   Copy/Holding information No Item Information

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