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The third plate : field notes on the future of food / Dan Barber.
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Available copies
- 5 of 7 copies available at NC Cardinal.
Current holds
1 current hold with 7 total copies.
View other formats and editions
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| East Regional Library | 641.302 B (Text) | 31781061423222 | Adult Nonfiction | In transit | - |
| Haywood County Main Library | 641.302 Barber (Text) | 33115007464842 | Adult Nonfiction | Available | - |
| Henderson Main Branch | 641.302 B (Text) | 33258007576247 | 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 | On holds shelf | - |
Record details
- ISBN: 9781594204074
- ISBN: 1594204071
-
Physical Description:
486 pages ; 25 cm
print - 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. |
Search for related items by subject
| Subject: | Natural foods United States Seasonal cooking United States Agriculture United States Food supply United States Food habits United States |
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Showing Item 38 of 193
