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'A must-read for anyone interested in food and the future' Yotam Ottolenghi
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.
'Barber is a stylish writer and a funny one, too' New York Times 'Eloquent and thoughtful ...
The Third Plate: Erina no Shin Seikatsu. Side Story.
Barber's book thus functions also as a guide ordinary people can implement to eat healthier. Barber begins the novel by exploring the complexity of environmental issues in ...
Dan Barber's The Third Plate is one of our favorite books of all time.