The third plate: field notes on the future of food
(Book)
Author:
Published:
New York : The Penguin Press, 2014.
Physical Desc:
486 pages : illustrations ; 25 cm.
Status:
Arden-Dimick
641.302 B234 2014
Carmichael has 2
641.302 B234 2014
Central
641.302 B234 2014
Description
"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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Location
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Arden-Dimick
641.302 B234 2014
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Carmichael
641.302 B234 2014
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Carmichael
641.302 B234 2014
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Central
641.302 B234 2014
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Colonial Heights
641.302 B234 2014
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Martin Luther King, Jr.
641.302 B234 2014
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McKinley
641.302 B234 2014
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Orangevale
641.302 B234 2014
Due May 15, 2024
Pocket-Greenhaven
641.302 B234 2014
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Rancho Cordova
641.302 B234 2014
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Rio Linda
641.302 B234 2014
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Southgate
641.302 B234 2014
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Location
Call Number
Status
Folsom Adult
641.302 BAR 2014
On Shelf
Sutter County Main Branch
641.302 BAR
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Woodland Public Library
641.302 Bar 2014
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More Details
Format:
Book
Language:
English
ISBN:
9781594204074, 1594204071, 9780143127154, 0143127152
Notes
Bibliography
Includes bibliographical references and index.
Description
"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"--,Provided by publisher.
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Citations
APA Citation (style guide)
Barber, D. (2014). The third plate: field notes on the future of food. New York, The Penguin Press.
Chicago / Turabian - Author Date Citation (style guide)Barber, Dan, 1969-. 2014. The Third Plate: Field Notes On the Future of Food. New York, The Penguin Press.
Chicago / Turabian - Humanities Citation (style guide)Barber, Dan, 1969-, The Third Plate: Field Notes On the Future of Food. New York, The Penguin Press, 2014.
MLA Citation (style guide)Barber, Dan. The Third Plate: Field Notes On the Future of Food. New York, The Penguin Press, 2014.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
a0a74fd1-7e2a-2a1d-ed19-ce308246b309
Record Information
| Last Sierra Extract Time | Apr 24, 2024 09:02:42 PM |
|---|---|
| Last File Modification Time | Apr 24, 2024 09:03:12 PM |
| Last Grouped Work Modification Time | Apr 25, 2024 02:10:18 AM |
MARC Record
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