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Parametri
- 486pagine
- 18 ore di lettura
Maggiori informazioni sul libro
"[A] renowned chef ... 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"--Provided by publisher.
Acquisto del libro
The Third Plate, Dan Barber
- Lingua
- Pubblicato
- 2014
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- (Copertina rigida)
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Metodi di pagamento
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- Titolo
- The Third Plate
- Lingua
- Inglese
- Autori
- Dan Barber
- Editore
- Penguin Press
- Pubblicato
- 2014
- Formato
- Copertina rigida
- Pagine
- 486
- ISBN10
- 1594204071
- ISBN13
- 9781594204074
- Serie
- Tag
- Saggistica, Salute & Medicina, Scienza e Matematica, Arti culinarie & Gastronomia, Scienza, Salute, Tematica ecologica, Ecologia, Cibo, Sostenibilità
- Valutazione
- 4,25 su 5
- Descrizione
- "[A] renowned chef ... 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"--Provided by publisher.