Author: Dan Barber
Year: 2014
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Genres/categories:
Food, Non Fiction, Cookbooks
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ISBNs:
9781594204074
1594204071 |
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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.
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