The third plate : field notes on the future of food / Dan Barber.
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.
Record details
- ISBN: 1594204071
- ISBN: 9781594204074
- 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.
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Available copies
- 9 of 9 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at Onslow County Public Library.
Holds
- 0 current holds with 9 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Jacksonville Main Library | 641.3 BAR (Text) | 36015000234845 | Adult Nonfiction | Available | - |
Accessibility Features
| LDR | 02024cam a2200373 i 4500 | ||
|---|---|---|---|
| 001 | 4095919 | ||
| 003 | CARDINAL | ||
| 005 | 20141020194246.0 | ||
| 008 | 131021s2014 nyu b 001 0 eng | ||
| 010 | . | ‡a2013039966 | |
| 020 | . | ‡a1594204071 ‡q(hardcover) | |
| 020 | . | ‡a9781594204074 ‡q(hardcover) | |
| 035 | . | ‡a(OCoLC)861069076 | |
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| 082 | 0 | 0. | ‡a641.3/02 ‡223 |
| 100 | 1 | . | ‡aBarber, Dan, ‡d1969- ‡eauthor. ‡0(CARDINAL)405640 |
| 245 | 1 | 4. | ‡aThe third plate : ‡bfield notes on the future of food / ‡cDan Barber. |
| 264 | 1. | ‡aNew York : ‡bThe Penguin Press, ‡c2014. | |
| 300 | . | ‡a486 pages ; ‡c25 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 504 | . | ‡aIncludes bibliographical references (pages 453-470) and index. | |
| 505 | 0 | . | ‡aSoil -- Land -- Sea -- Seed. |
| 520 | . | ‡aRenowned 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. | |
| 650 | 0. | ‡aNatural foods ‡zUnited States. | |
| 650 | 0. | ‡aSeasonal cooking ‡zUnited States. | |
| 650 | 0. | ‡aAgriculture ‡zUnited States. ‡0(CARDINAL)784328 | |
| 650 | 0. | ‡aFood supply ‡zUnited States. ‡0(CARDINAL)296983 | |
| 650 | 0. | ‡aFood habits ‡zUnited States. ‡0(CARDINAL)307911 | |
| 902 | . | ‡aMARCIVE 201809 | |
| 902 | . | ‡aMARCIVE 201909 | |
| 902 | . | ‡aMARCIVE 201912 | |
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