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The third plate : field notes on the future of food

Author: Dan Barber
Publisher: New York : Penguin Audio, ℗2014.
Edition/Format:   Audiobook on CD : CD audio : EnglishView all editions and formats
Summary:
Traditionally, Americans have dined on the 'first plate, ' a classic meal centered on meat with few vegetables. 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  Read more...
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Details

Genre/Form: Audiobooks
Material Type: Audio book, etc., Internet resource
Document Type: Sound Recording, Internet Resource
All Authors / Contributors: Dan Barber
ISBN: 9781611763218 9780553544435 0553544438 1611763215
OCLC Number: 869770534
Notes: Unabridged.
Compact discs.
Performer(s): Reading by the author of the 2014 book.
Description: 12 audio discs (approximately 14.5 hr.) : digital ; 4 3/4 in.
Responsibility: Dan Barber.
More information:

Abstract:

Traditionally, Americans have dined on the 'first plate, ' a classic meal centered on meat with few vegetables. 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 farm, an integrated system of vegetable, grain, and livestock production.

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