The Third Plate 在线电子书 图书标签: 农业  科普  cooking  Health  Cuisine  自然  烹饪  待获取   

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力荐farm to table, 米其林三星，美国农业，ethical eating, Tufts LIterature graduate

不想当记者的厨师不是好作家。作者Dan Barber是纽约餐厅Blue Hill的主厨（我没进去吃过，就在门口悄悄看了一眼），本书里他成了一个记者，采访了种玉米的农民、养猪鸭鹅的生态园，用自然地形创新养殖的水场，探讨了人和自然、饮食的关系。作为farm to table理念的倡导者，他认为未来美国的餐桌应该顺着自然和大地的给予提供菜品，而不是仅仅遵从人的食欲。比如饭店没有固定的菜单，而是告诉客人今天农场给了我们什么，我们可以提供什么。虽然非常理想主义，还有给有机食品打广告之嫌，内容却非常详实有趣，值得一看。

可以和蓝色经济结合着看

True cuisine is more than just a style of cooking, or a unique combination of techniques and flavors. It is the foundation of culture. It determines a way of life. Good food cannot be reduced to single ingredients. It requires a web of relationships to support it. Those connections begin before the plate and extend beyond it.

力荐farm to table, 米其林三星，美国农业，ethical eating, Tufts LIterature graduate

I never considered myself as a foodie. Still after finishing the book, I am convinced that foodie or not could save the planet and make a better earth, only if thru mindful and conscientious eating. The remarkable side of the book is not only about the dama...

自然界有一种现象叫“边缘效应”，“边缘”是指自然界里两种截然不同的元素会合之处，该处的生态会特别蓬勃发展。比如海岸线就是绝佳例证。海洋生物区当中，最多产且栖息地最多样化的地方，就在浩瀚的海洋与海岸交会的地方。这些边缘区域是能量和物质交换的温床，在这里，欣欣...  

自然界有一种现象叫“边缘效应”，“边缘”是指自然界里两种截然不同的元素会合之处，该处的生态会特别蓬勃发展。比如海岸线就是绝佳例证。海洋生物区当中，最多产且栖息地最多样化的地方，就在浩瀚的海洋与海岸交会的地方。这些边缘区域是能量和物质交换的温床，在这里，欣欣...  

I never considered myself as a foodie. Still after finishing the book, I am convinced that foodie or not could save the planet and make a better earth, only if thru mindful and conscientious eating. The remarkable side of the book is not only about the dama...

I never considered myself as a foodie. Still after finishing the book, I am convinced that foodie or not could save the planet and make a better earth, only if thru mindful and conscientious eating. The remarkable side of the book is not only about the dama...