The third plate: field notes on the future of food
(Book)

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Oberlin Regional - Adult Non-Fiction
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More Details
Published:
New York : The Penguin Press, 2014.
Format:
Book
Physical Desc:
486 pages ; 25 cm
Language:
English
ISBN:
9781594204074, 1594204071, 1594204071, 9781594204074 (hbk.)

Notes

Bibliography
Includes bibliographical references (pages 468-470) and index.
Description
"[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.
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Citations
APA Citation (style guide)

Barber, D., & Burgoyne, J. (. (2014). The third plate: field notes on the future of food. New York, The Penguin Press.

Chicago / Turabian - Author Date Citation (style guide)

Barber, Dan, 1969- and John (Illustrator) Burgoyne. 2014. The Third Plate: Field Notes On the Future of Food. New York, The Penguin Press.

Chicago / Turabian - Humanities Citation (style guide)

Barber, Dan, 1969- and John (Illustrator) Burgoyne, The Third Plate: Field Notes On the Future of Food. New York, The Penguin Press, 2014.

MLA Citation (style guide)

Barber, Dan and John (Illustrator) Burgoyne. The Third Plate: Field Notes On the Future of Food. New York, The Penguin Press, 2014.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
a0a74fd1-7e2a-2a1d-ed19-ce308246b309
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Record Information

Last Horizon Extract TimeFeb 11, 2024 04:41:49 PM
Last File Modification TimeFeb 26, 2024 05:14:24 PM
Last Grouped Work Modification TimeFeb 26, 2024 05:12:13 PM

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