000			01377nam a22002177a 4500
999			_c1106 _d1106
005			20210224130114.0
008			210224b ||||| |||| 00| 0 eng d
020			_a9780143127154
082			_a641.302 _bBAR
100			_aBarber, Dan _92529
245			_aThe third plate : field notes on the future of food
260			_bPenguin Books Ltd. _aNew York _c2015
300			_a485 p.
365			_aINR _b1050.00
520			_aDescription Today's optimistic farm-to-table food culture has 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. In his visionary New York Times-bestselling book, chef Dan Barber, recently showcased on Netflix's Chef's Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate": a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
650			_aNatural foods _92682
650			_aUnited States _92601
650			_aAgriculture _92683
650			_aSeasonal cooking _92684
942			_2ddc _cBK