Description
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
Book Details
Format
Audiobook
Language
English
Published
May 20, 2014
Publisher
Penguin Audio
Editions
5 editions
ISBN-10
1611763215
ISBN-13
9781611763218