The Third Plate: Field Notes on the Future of Food - Softcover

Barber, Dan

Softcover

ISBN 10: 0349141703 ISBN 13: 9780349141701

Verlag: Little, Brown, 2016

Inhaltsangabe

'A must-read for anyone interested in food and the future' Yotam Ottolenghi

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.

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Über die Autorin bzw. den Autor

Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009).

Details zur Ausgabe

• Verlag: Little, Brown
• Erscheinungsdatum: 2016
• Sprache: Englisch
• ISBN 10: 0349141703
• ISBN 13: 9780349141701
• Einband: Tapa blanda
• Anzahl der Seiten: 496
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Hachette Ireland, Hachette UK; info@hbgi.ie; ; Castlecourt Centre 8; Dublin 15; D15 XTP3; Irland