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Cargando... The Third Plate: Field Notes on the Future of Food (2014)por Dan Barber
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Ok, it's not really a cookbook, but that works for my organizational purposes. This is a really interesting thought experiment and treatise -- on the future of food, on sustainability, on the role of chefs and the role of cuisine and the role of culture in creating a world full of delicious foods that don't destroy our environment. The book really resonated with me. nonfiction; sustainability/food culture. I thought I had it covered with Michael Pollan (and thus I probably didn't need to read this book also), but when I finally picked this up I found that it actually covers a totally different perspective on our food consumption (and agricultural practices). We are probably pretty well doomed anyway (I'm betting the acidification* of the oceans will severely restrict our choices in the very near future) but there is certainly a lot here to think about. *Yep, add that to your dictionary, Windows spellchecker. It's a real thing. sin reseñas | añadir una reseña
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"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. 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. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"-- No se han encontrado descripciones de biblioteca. |
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I would have preferred fewer gossipy anecdotes and more hard original analysis. Still good as a quick read. ( )