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BIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs COOKING / General Farmers' markets United States Food Biotechnology Government policy United States Food industry and trade United States Food supply Government policy United States HEALTH & FITNESS / Nutrition Local foods United States SOCIAL SCIENCE / Agriculture & Food TECHNOLOGY & ENGINEERING / Food ScienceFilter By Genres
bibliographyBarber, Dan
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,...
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Publisher / Publication Date: Penguin Group USA 2014
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Place a hold to request this item.Gumpert, David E.
Summary: "Do Americans have the right to privately obtain the foods of our choice from farmers, neighbors, and local producers, in the same way our grandparents and great grandparents used to do?Yes, say a growing number of people increasingly afraid that the mass-produced food sold at supermarkets is excessively processed, tainted with antibiotic residues and hormones, and lacking in important...
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Publisher / Publication Date: 2013