The ​Third Plate 0 csillagozás

Field Notes on the Future of Food
Dan Barber: The Third Plate

At ​the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world, Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good, too.

The Third Plate is grounded in the history of American cuisine over the last two centuries. Traditionally, we have dined on the “first plate,” a classic meal centered on a large cut of meat with few vegetables. Thankfully, that’s become largely passé. The farm-to-table movement has championed the “second plate,”… (tovább)

>!
Penguin, New York, 2014
496 oldal · ISBN: 9781594204074

Várólistára tette 1

Kívánságlistára tette 1


Hasonló könyvek címkék alapján

Matt Frazier – Robert Cheeke: The Plant-Based Athlete
John A. McDougall: The McDougall Program for Maximum Weight Loss
Will Bulsiewicz: Fiber Fueled
Scott Anthony Cimino: Dr. Cimino's Weight Loss Solution
Patrick Holford: New Optimum Nutrition for the Mind
Dee McCaffrey: The Science of Skinny
David Perlmutter – Kristin Loberg: Grain Brain
Aglaee Jacob: Digestive Health with Real Food
Martin Berkhan: The Leangains Method
Norman Robillard: Fast Tract Digestion – IBS