The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that - for the sake of our food, our health, and the future of the land - America’s cuisine required a radical transformation.
The revelations Barber shares in The Third Plate took root in his restaurant’s kitchen. But his process of discovery took him far afield - to alternative systems of food production and cooking that maximize sustainability, nutrition, and flavor. Barber explores the traditional farming practices of the Spanish dehesa, a uniquely vibrant landscape that has been fine-tuned to produce the famed jamón ibérico. Along the Atlantic coast, he investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna fishing tradition. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cutting-edge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malters. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber proposes a new definition for ethical and delicious eating destined to refashion Americans’ deepest beliefs about food.
Traditionally, Americans have dined on the "first plate", a classic meal centered on meat with few vegetables. Thanks to the burgeoning farm-to-table movement, many people have begun eating from the "second plate", the new ideal of organic, grass-fed meats and local vegetables. But neither model, Barber shows, supports the long-term productivity of the land. Instead, he calls for a "third plate", a new pattern of eating rooted in cooking with and celebrating the whole farm - an integrated system of vegetable, grain, and livestock production.
The Third Plate is truly a publishing event: a monumental work of personal insight and global analysis that definitively remakes the understanding of nutrition, agriculture, and taste for the 21st century. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
©2014 Dan Barber (P)2014 Penguin Audio
Good overview of what is next in the world of sustainable food. Also, a close look at how some very talented folks raise animals/grow food that tastes great, and improves the environment at the same time.
I became interested in this book after watching a Ted Talk by Dan Barber talking about Foie Gras. In the talk as in this book he focuses on the interdependence of species with nature and the soil and the great tasting food.
I highly recommend.
The Ominvore's Dilemma
There are some interesting aspects to the book, like learning about how cows can sense healthier grass, and the author's detailed explanations of how and why organic goods are tastier (something I never really believed, although I support organic/sustainable agriculture anyway).
The author. He tells personal stories along the way of finding answers to his questions.
I suppose. Kinda neutral on this one.
Not really. I believe the author is sincere in his quest, but not being a foodie, farmer, or even gardener, I found myself spacing out a lot of the time.
I read reviews that compared this book to Omnivore's Dilemma. It's an apt comparison, but I would add that if OD was the equivalent of a "Food 101" course, then Third Plate is like a senior seminar. It's quite a step up in terms of depth, in my opinion, and probably best for people with established deep interest in farming or cooking in gourmet restaurants. I'm sure it's an amazing book for it's target market, but I'm just casually trying to learn more about biology. The author is clearly very knowledgeable on the topic and I would encourage anyone that fits the above description to give this a read.
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