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The Third Plate: Field Notes on the Future of Food

The Third Plate: Field Notes on the Future of Food

作者 : Dan Barber

出版社 : PENGUIN GROUP (USA) INC.

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定價 : NT 630

售價9折, NT567

內容簡介


亞馬遜網路書店鄭重推薦。

描述了食物的未來、可持續發展,檢視我們習慣的飲食方式。
揭開從產地到餐桌的神秘面紗。
你有權利也有義務要了解盤子裏的食物從哪來。

作者Dan Barber是紐約及威斯特郡Stone Barns藍山餐廳的廚師,實踐一個新食物鏈觀點,自給自足,對環境負責,使用天然烹飪方法,創造了距離曼哈頓僅45分鐘車程,卻是完全不同的世界。事實證明,這位屢獲殊榮的大廚師,不僅擅長烹飪,也能寫出好書,帶領讀者回顧自己之所以形成現在飲食理念的原因與過程,並且預測食物的未來、可持續發展,強調了地方性可持續農業的重要性,以及反省我們的飲食方式;最重要的是,了解盤子裡的食物從哪來之後,認識左右自己選擇食物的隱形力量,這樣,你才能真正對自己的腸胃與環境負責。

2009年,Barber獲得James Beard美國傑出廚師大獎,在《時代》雜誌「年度100」中名列世界最具影響力的人之一。

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.
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