The third plate

By Dan Barber

Subjects: Fischerei, Cooking, american, Ernährungssicherung, COOKING / General, Biodiversität, Food supply, Cooking, Agriculture, Food habits, Cuisine saisonnière, Aliments naturels, BIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs, Agriculture, united states, SOCIAL SCIENCE / Agriculture & Food, Landwirtschaft, Natural foods, Seasonal cooking, Bodenschutz

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"--