The Third Plate: Field Notes on the Future of Food
1 journaler for this copy...
This book delves into a variety of topics, from grains - yes, there are such things as heirloom wheat and field-corn - to birds to beasts, with nods to unusual pioneers. I appreciated the background, and the examples of changing from more commercial and less tasty foods to a sustainable micro-ecosystem. (The author gives a nod to Michael Pollan's The Omnivore's Dilemma, another worthwhile book on the subject.)
At the end of the book, the author speculates on the future of meal-planning, with more emphasis on vegetables, a more complete use of all parts of livestock (seasoning with the charcoal from burnt pork bones!), and other shifts - some of which are already represented in the restaurant menus.
WILD RELEASE NOTES:
[See other recent releases in NH here.]
*** Released for the 2018 Great Backyard Bird Count release challenge, for the duck on the cover. See this year's GBBC here. ***
*** Released for the 2018 Wine+Food Release Challenge. ***