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The third plate : field notes on the future of food / Dan Barber.

Barber, Dan 1969- (author.).

Available copies

  • 6 of 6 copies available at NC Cardinal.

Current holds

0 current holds with 6 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
East Regional Library 641.302 B (Text) 31781061423222 Adult Nonfiction Available -
Haywood County Main Library 641.302 Barber (Text) 33115007464842 Adult Nonfiction Available -
Jackson County Public Library 641.302 B (Text) 39493107672034 Adult Nonfiction Available -
Macon County Public Library 641.3 B (Text) 39493107826739 Adult Nonfiction Available -
North Davidson Public Library 641.30 B (Text) 25908006529023 Adult Nonfiction Available -
Statesville Main Library 641.302 BAR (Text) 33114017458589 Adult Nonfiction Available -

Record details

  • ISBN: 9781594204074
  • ISBN: 1594204071
  • Physical Description: 486 pages ; 25 cm
  • Publisher: New York : The Penguin Press, 2014.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references (pages 453-470) and index.
Formatted Contents Note: Soil -- Land -- Sea -- Seed.
Summary, etc.: 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.
Subject: Natural foods United States
Seasonal cooking United States
Agriculture United States
Food supply United States
Food habits United States
Search Results Showing Item 38 of 189

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