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In “The Third Plate: Field Notes on the Future of Food,” the chef Dan Barber calls for a new organizing principle for cuisine that goes beyond “farm to table.”
via NYT > Books http://ift.tt/RHcEDL
In “The Third Plate: Field Notes on the Future of Food,” the chef Dan Barber calls for a new organizing principle for cuisine that goes beyond “farm to table.”
via NYT > Books http://ift.tt/RHcEDL
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