Food For Thought
Books to stimulate your brain by way of your palate.
- CategoryPeople
The Third Plate: Field Notes on the Future of FoodBy Dan Barber In his visionary New York Times best-selling book, Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good too. Looking to the detrimental cooking of our past and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. | Local: The New Face of Food and Farming in AmericaBy Douglas Gayeton A cofounder of the Lexicon of Sustainability and Project Localize, Gayeton has traveled the country interviewing and photographing farmers, fishermen, dairy producers and educators to better understand American food and farming today. The stories of their groundbreaking work, along with Gayeton’s stunning collage-like photography, are inspirational in their advocacy for change. | The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with FondueBy David Sax In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: where they come from, how they grow and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money and activism that helps decide what goes on your plate. |
Luca Manderino, Chef/Owner
“La sosta” means “the resting place,” and La Sosta Enoteca offers guests the experience of a rustic yet elegant, comfortable yet upscale restaurant and wine bar with a welcoming atmosphere.
