The Third Plate: Field Notes on the Future of Food
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| Size | 20 MB (20,079 KB) |
|---|---|
| Format | |
| Downloaded | 570 times |
| Status | Available |
| Last checked | 7 Hour ago! |
| Author | Dan Barber |
“Book Descriptions: 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.”
