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The Third Plate
Book

The Third Plate

Field Notes on the Future of Food

Penguin Press, 2015
First Edition: 2015 más...


Editorial Rating

9

Recommendation

Chef Dan Barber makes an emphatic plea to chefs and diners to consume only foods that are sustainably grown. When farmers nurture their crops’ soil and encourage their edible creatures to eat what they enjoy, the resulting produce and meat taste better. Barber shares cautionary tales of people’s reckless disrespect for nature, such as the 1930s Dust Bowl, which occurred when strong winds sent neglected and exposed farm soil airborne. He highlights the role chefs play in changing consumer tastes and stresses the need to move beyond “farm-to-table” dining, though he doesn’t always define his terms for non-foodie readers. Warning: Sensitive readers may find that his gruesome descriptions of force-feeding practices provide sufficient reason to become vegans right away. Nonetheless, getAbstract recommends his well-informed quality of life and environmental message.

Take-Aways

  • Americans used to eat the “first plate” – a chunk of “corn-fed” beef and a few veggies.
  • Today they eat the “second plate” – “grass-fed” meat and organic carrots.
  • Americans should aim for the “third plate” – foods that grow in concert with the land.

About the Author

Dan Barber is chef and co-owner of the Blue Hill at Stone Barns restaurant in Manhattan’s West Village. He affiliates with the Stone Barns Center for Food & Agriculture.


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