Description:
Penguin Publishing Group, 2014. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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The Third Plate: Field Notes on the Future of Food Hardcover - 2014
by Dan Barber
Summary
An award-winning chef moves beyond 'farm-to-table' to offer a revolutionary new way of eating
The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded thatfor the sake of our food, our health, and the future of the landAmerica’s cuisine required a radical transformation.
The revelations Barber shares in The Third Plate took root in his restaurant’s kitchen. But his process of discovery took him far afieldto alternative systems of food production and cooking that maximize sustainability, nutrition, and flavor. Barber explores the traditional farming practices of the Spanish dehesa, a uniquely vibrant landscape that has been fine-tuned to produce the famed jamón ibérico. Along the Atlantic coast, he investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna fishing tradition. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cuttingedge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malters. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber proposes a new definition for ethical and delicious eating destined to refashion Americans’ deepest beliefs about food.
Traditionally, Americans have dined on the first plate,” a classic meal centered on meat with few vegetables. Thanks to the burgeoning farm-to-table movement, many people have begun eating from the second plate,” the new ideal of organic, grass-fed meats and local vegetables. But neither model, Barber shows, supports the long-term productivity of the land. Instead, he calls for a third plate,” a new pattern of eating rooted in cooking with and celebrating the whole farman integrated system of vegetable, grain, and livestock production.
The Third Plate is truly a publishing event: a monumental work of personal insight and global analysis that definitively remakes the understanding of nutrition, agriculture, and taste for the twenty-first century. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
The revelations Barber shares in The Third Plate took root in his restaurant’s kitchen. But his process of discovery took him far afieldto alternative systems of food production and cooking that maximize sustainability, nutrition, and flavor. Barber explores the traditional farming practices of the Spanish dehesa, a uniquely vibrant landscape that has been fine-tuned to produce the famed jamón ibérico. Along the Atlantic coast, he investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna fishing tradition. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cuttingedge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malters. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber proposes a new definition for ethical and delicious eating destined to refashion Americans’ deepest beliefs about food.
Traditionally, Americans have dined on the first plate,” a classic meal centered on meat with few vegetables. Thanks to the burgeoning farm-to-table movement, many people have begun eating from the second plate,” the new ideal of organic, grass-fed meats and local vegetables. But neither model, Barber shows, supports the long-term productivity of the land. Instead, he calls for a third plate,” a new pattern of eating rooted in cooking with and celebrating the whole farman integrated system of vegetable, grain, and livestock production.
The Third Plate is truly a publishing event: a monumental work of personal insight and global analysis that definitively remakes the understanding of nutrition, agriculture, and taste for the twenty-first century. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
Details
- Title The Third Plate: Field Notes on the Future of Food
- Author Dan Barber
- Binding Hardcover
- Edition 1st
- Pages 496
- Volumes 1
- Language ENG
- Publisher Penguin Press, New York
- Date 2014-05-20
- ISBN 9781594204074 / 1594204071
- Weight 1.7 lbs (0.77 kg)
- Dimensions 9.4 x 6.1 x 1.7 in (23.88 x 15.49 x 4.32 cm)
- Library of Congress subjects Agriculture - United States, Natural foods - United States
- Library of Congress Catalog Number 2013039966
- Dewey Decimal Code 641.302
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The Third Plate : Field Notes on the Future of Food
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Penguin Publishing Group, 2014. Hardcover. Very Good. Disclaimer:A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. The spine remains undamaged. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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The Third Plate : Field Notes on the Future of Food
by Dan Barber
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The Third Plate : Field Notes on the Future of Food
by Dan Barber
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Penguin Publishing Group, 2014. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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The Third Plate : Field Notes on the Future of Food
by Dan Barber
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Penguin Publishing Group, 2014. Hardcover. Acceptable. Disclaimer:A readable copy. All pages are intact, and the cover is intact. Pages can include considerable notes-in pen or highlighter-but the notes cannot obscure the text. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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![The Third Plate : Field Notes on the Future of Food](https://d3525k1ryd2155.cloudfront.net/h/589/034/1246034589.0.m.jpg)
The Third Plate : Field Notes on the Future of Food
by Dan Barber
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Penguin Publishing Group, 2014. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. The dust jacket is missing. At ThriftBooks, our motto is: Read More, Spend Less.
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![The Third Plate : Field Notes on the Future of Food](https://d3525k1ryd2155.cloudfront.net/h/690/249/1277249690.0.m.jpg)
The Third Plate : Field Notes on the Future of Food
by Dan Barber
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Penguin Publishing Group, 2014. Hardcover. Very Good. Disclaimer:A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. The spine remains undamaged. The dust jacket is missing. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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![The Third Plate : Field Notes on the Future of Food](https://d3525k1ryd2155.cloudfront.net/h/138/798/1278798138.0.m.jpg)
The Third Plate : Field Notes on the Future of Food
by Dan Barber
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Penguin Publishing Group, 2014. Hardcover. Acceptable. Disclaimer:A readable copy. All pages are intact, and the cover is intact. Pages can include considerable notes-in pen or highlighter-but the notes cannot obscure the text. The dust jacket is missing. At ThriftBooks, our motto is: Read More, Spend Less.
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The Third Plate: Field Notes on the Future of Food
by Barber, Dan
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Penguin Press, 2014. Hardcover. Good. Former library book; Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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The Third Plate: Field Notes on the Future of Food
by Barber, Dan
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- 9781594204074 / 1594204071
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UsedGood. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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