The third plate : field notes on a new cuisine

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New York : The Penguin Press, 2014.
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Bellevue - Adult Non-Fiction
641.302 B2342t
Green Hills - Adult Non-Fiction
641.302 B2342t
Hermitage - Adult Non-Fiction
641.302 B2342t
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Bellevue - Adult Non-Fiction641.302 B2342tOn Shelf
Green Hills - Adult Non-Fiction641.302 B2342tOn Shelf
Hermitage - Adult Non-Fiction641.302 B2342tOn Shelf
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Physical Desc
486 pages ; 24 cm.
Street Date
9781594204074, 1594204071


Includes bibliographical references and index.
"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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APA Citation (style guide)

Barber, D. (2014). The third plate: field notes on a new cuisine. New York: The Penguin Press.

Chicago / Turabian - Author Date Citation (style guide)

Barber, Dan, 1969-. 2014. The Third Plate: Field Notes On a New Cuisine. New York: The Penguin Press.

Chicago / Turabian - Humanities Citation (style guide)

Barber, Dan, 1969-, The Third Plate: Field Notes On a New Cuisine. New York: The Penguin Press, 2014.

MLA Citation (style guide)

Barber, Dan. The Third Plate: Field Notes On a New Cuisine. New York: The Penguin Press, 2014. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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