The third plate : field notes on a new cuisine
Resource Information
The work The third plate : field notes on a new cuisine represents a distinct intellectual or artistic creation found in Manchester City Library. This resource is a combination of several types including: Work, Audio, Nonmusical, Sounds, Music.
The Resource
The third plate : field notes on a new cuisine
Resource Information
The work The third plate : field notes on a new cuisine represents a distinct intellectual or artistic creation found in Manchester City Library. This resource is a combination of several types including: Work, Audio, Nonmusical, Sounds, Music.
- Label
- The third plate : field notes on a new cuisine
- Title remainder
- field notes on a new cuisine
- Statement of responsibility
- by Dan Barber
- Language
- eng
- 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." -- Publisher
- Accompanying matter
- technical information on music
- Cataloging source
- TOH
- Dewey number
- 641.3/02
- Form of composition
- not applicable
- Format of music
- not applicable
- LC call number
- TX369
- LC item number
- .B3625 2014
- Literary text for sound recordings
- other
- Music parts
- not applicable
- PerformerNote
- Read by Dan Barber
- Transposition and arrangement
- not applicable
Context
Context of The third plate : field notes on a new cuisineWork of
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.manchesterlibrary.org/resource/JbpaVAn7mDg/" typeof="CreativeWork http://bibfra.me/vocab/lite/Work"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.manchesterlibrary.org/resource/JbpaVAn7mDg/">The third plate : field notes on a new cuisine</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.manchesterlibrary.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.manchesterlibrary.org/">Manchester City Library</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.manchesterlibrary.org/resource/JbpaVAn7mDg/" typeof="CreativeWork http://bibfra.me/vocab/lite/Work"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.manchesterlibrary.org/resource/JbpaVAn7mDg/">The third plate : field notes on a new cuisine</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.manchesterlibrary.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.manchesterlibrary.org/">Manchester City Library</a></span></span></span></span></div>