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- 486pages
- 18 heures de lecture
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"[A] renowned chef ... 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"--Provided by publisher.
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The Third Plate, Dan Barber
- Langue
- Année de publication
- 2014
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- Titre
- The Third Plate
- Langue
- Anglais
- Auteurs
- Dan Barber
- Éditeur
- Penguin Press
- Publié
- 2014
- Format
- rigide
- Pages
- 486
- ISBN10
- 1594204071
- ISBN13
- 9781594204074
- Séries
- Mots clés
- Nonfiction, Santé & Médecine, Science et Mathématiques, Arts culinaires & Gastronomie, Science, Santé, Thématique écologique, Nourriture, Écologie, Durabilité
- Évaluation
- 4,25 sur 5
- Description
- "[A] renowned chef ... 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"--Provided by publisher.