The Third Plate
Field Notes on the Future of Food
Maak tweedehands je eerste keus
- Gratis verzending vanaf 4 boeken of 40 euro
- Alle boeken met zorg gecontroleerd
- Op werkdagen voor 15:00u besteld, dezelfde dag verzonden
21,90
% Oude prijs Normale prijs: € 24,85 (11.87% bespaard)
ISBN
9781408706503
Bindwijze
Paperback
Taal
Engels
Auteur
Uitgeverij
Penguin Pr
Jaar van uitgifte
2014
Aantal pagina's
496
Waar gaat het over?
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.
Lees verder
Helaas zijn er geen recensies op dit boek