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HAWAII STATE PUBLIC LIBRARY SYSTEM
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 / by 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=D4C9A380-5DC3-45EB-8EB8-4F6EE813F58F
This title is available online; click here to access
Electronic Resource
http://excerpts.contentreserve.com/FormatType-25/1191-1/1542085-TheThirdPlate.wma
Electronic Resource
http://excerpts.contentreserve.com/FormatType-425/1191-1/1542085-TheThirdPlate.mp3
Electronic Resource
http://images.contentreserve.com/ImageType-100/1191-1/{D4C9A380-5DC3-45EB-8EB8-4F6EE813F58F}Img100.jpg
ISBN:
9780553544442 (electronic audio bk.)
0553544446 (electronic audio bk.)
Description:
1 online resource (1 sound file)
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"--
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