The Third Plate : Field Notes on the Future of Food, Paperback

The Third Plate : Field Notes on the Future of Food Paperback

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Description

Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible.

The 'first plate' was a classic meal centred on a large cut of meat with few vegetables.

On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced.

It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first.

It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat.

The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner.

The Third Plate is where good farming and good food intersect.

Information

  • Format: Paperback
  • Pages: 496 pages, 6 b/w line drawings
  • Publisher: Little, Brown Book Group
  • Publication Date:
  • Category: Food & society
  • ISBN: 9780349141701

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