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Đĩa thức ăn thứ ba : bút ký về tương lai của nền ẩm thực = The third plate : field notes on the future of food / Dan Barber ; Nguyễn Thị Hằng dịch ; Tâm An Nhiên hiệu đính.

By: Barber, Dan.
Contributor(s): Nguyễn, Thị Hằng [dịch] | Tâm An Nhiên [hiệu đính].
Material type: materialTypeLabelBookPublisher: Hà Nội : Dân trí/HuyHoang, 2018Description: 521 tr. ; 24 cm.ISBN: 9786048865436.Other title: Đĩa thức ăn thứ 3.Subject(s): Natural foods -- United States | Seasonal cooking -- United States | Agriculture -- United States | Tương lai của nền ẩm thực -- Thức ăn -- Mỹ | Nấu ăn -- Bút kýDDC classification: 641.302 Summary: "Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. 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. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--
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Item type Current location Call number Status Date due Barcode Item holds
Books Books Lê Quý Đôn
641.302 BA-D (Browse shelf) Available 65662
Books Books Quang Trung
641.302 BA-D (Browse shelf) Available 65410
Total holds: 0

"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. 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. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--

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