The third plate: field notes on the future of food
(CD Audiobook)
Traditionally, Americans have dined on the 'first plate,' a classic meal centered on meat with few vegetables. Many people have begun eating from the 'second plate,' the new ideal of organic, grass-fed meats and local vegetables. But neither model, Barber shows, supports the long-term productivity of the land. Instead, he calls for a 'third plate,' a new pattern of eating rooted in cooking with and celebrating the whole farm, an integrated system of vegetable, grain, and livestock production.
Notes
Barber, D. (2014). The third plate: field notes on the future of food. New York, Penguin Audio.
Chicago / Turabian - Author Date Citation (style guide)Barber, Dan, 1969-. 2014. The Third Plate: Field Notes On the Future of Food. New York, Penguin Audio.
Chicago / Turabian - Humanities Citation (style guide)Barber, Dan, 1969-, The Third Plate: Field Notes On the Future of Food. New York, Penguin Audio, 2014.
MLA Citation (style guide)Barber, Dan. The Third Plate: Field Notes On the Future of Food. New York, Penguin Audio, 2014.
Record Information
Last Sierra Extract Time | Apr 18, 2024 09:11:31 PM |
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Last File Modification Time | Apr 18, 2024 09:11:53 PM |
Last Grouped Work Modification Time | Apr 24, 2024 02:13:21 AM |
MARC Record
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500 | |a Unabridged. | ||
511 | 0 | |a Read by the author. | |
520 | |a Traditionally, Americans have dined on the 'first plate,' a classic meal centered on meat with few vegetables. Many people have begun eating from the 'second plate,' the new ideal of organic, grass-fed meats and local vegetables. But neither model, Barber shows, supports the long-term productivity of the land. Instead, he calls for a 'third plate,' a new pattern of eating rooted in cooking with and celebrating the whole farm, an integrated system of vegetable, grain, and livestock production. | ||
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