The Third Plate

The Third Plate

Field Notes on the Future of Food

by Dan Barber

Paperback / softback Publication Date: 11/11/2014

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Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.
ISBN:
9781408706503
Category:
Cookery / food & drink etc
Format:
Paperback / softback
Publication Date:
11-11-2014
Publisher:
Little, Brown Book Group
Country of origin:
United Kingdom
Pages:
496
Dimensions (mm):
152x233x37mm
Weight:
0.65kg

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