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    The Third Plate: Field Notes On The Future Of Food

    By: Dan Barber

    QTY
    -+
    $24.99
     
     
    ISBN
    9780349141701
    Date Released
    Binding
    Paperback
    Pages
    496
     

    Only available to order
    Estimated 10 - 14 business days until dispatch

    If ordered before the 14th of December, this product should arrive by Christmas unless it is going to regional Australia
    Description
    Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious.

    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.

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