Coverart for item
The Resource The third plate : field notes on the future of food, Dan Barber

The third plate : field notes on the future of food, Dan Barber

Label
The third plate : field notes on the future of food
Title
The third plate
Title remainder
field notes on the future of food
Statement of responsibility
Dan Barber
Creator
Subject
Genre
Language
eng
Summary
"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"--Publisher information
Summary
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
Tone
Writing style
Award
  • Green Prize for Sustainable Literature: Adult Nonfiction, 2015.
  • James Beard Foundation Book Awards, Writing and Literature, 2015.
http://library.link/vocab/ext/novelist/bookUI
10304595
Cataloging source
DLC
http://library.link/vocab/creatorDate
1969-
http://library.link/vocab/creatorName
Barber, Dan
Dewey number
641.3/02
Index
index present
LC call number
TX369
LC item number
.B3625 2014
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/resourcePreferred
True
http://library.link/vocab/subjectName
  • Natural foods
  • Seasonal cooking
  • Agriculture
  • SOCIAL SCIENCE
  • BIOGRAPHY & AUTOBIOGRAPHY
  • COOKING
  • Agriculture
  • Natural foods
  • Seasonal cooking
  • United States
Target audience
adult
http://bibfra.me/vocab/lite/titleRemainder
field notes on a new cuisine
Label
The third plate : field notes on the future of food, Dan Barber
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 468-470) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Soil -- Land -- Sea -- Seed
  • Soil
  • Land
  • Sea
  • Seed
Control code
ocn861069076
Dimensions
25 cm
Extent
486 pages
Isbn
9781594204074
Lccn
2013039966
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)861069076
Label
The third plate : field notes on the future of food, Dan Barber
Publication
Bibliography note
Includes bibliographical references (pages 468-470) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Soil -- Land -- Sea -- Seed
  • Soil
  • Land
  • Sea
  • Seed
Control code
ocn861069076
Dimensions
25 cm
Extent
486 pages
Isbn
9781594204074
Lccn
2013039966
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)861069076

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