The Third Plate

The Third Plate

Field Notes on the Future of Food

Book - 2014
Average Rating:
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"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--Provided by publisher.
Publisher: New York : The Penguin Press, 2014
ISBN: 9781594204074
Branch Call Number: 641.302 BAR

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AnarchyintheLC Jul 31, 2015

This is a really interesting tour of different types of food production and ways that we can make farming and eating more sustainable. I liked getting a peek at the farms Barber visited. He is a pretty intense foodie, but even if you aren't (you are interested in food but not convinced that you can enjoy your food 40x more than you already do) this is still a good read.

1
1aa
Feb 14, 2015

A researched book on world (but mainly U.S.A.) agricultural production for foodies. Very digressive and overly long.

ksoles Aug 31, 2014

Dan Barber runs two of the most famous restaurants in America today: Blue Hill in NYC and Blue Hill at Stone Barns in the Hudson Valley. His farm raises much of what appears on both menus but Barber's philosophy extends far beyond the 100 mile diet. He argues that the farm-to-table practice focuses too much on what consumers want, e.g. heirloom tomatoes every summer, rather than on what provides the most balance for the earth. Though this sounds like a drab topic to drag out for 400+ pages, "The Third Plate" takes readers on an engaging, thought-provoking journey as Barber proves he can write almost as well as he can cook.

Early on, Barber presents readers with three plates: the first bears a big, cornfed steak and vegetables, symbolizing the "typical" American diet. A more earth-friendly, healthier grass-fed piece of meat and organic vegetables comprise the second plate. Finally, a carrot steak garnished with sauces from secondary beef cuts make up the third plate which treads most lightly on the earth and reflects portion allocations healthier for all organisms involved.

Barber asserts that, with so much pristine land, American settlers never had to shape a food culture around the health of the environment; instead, they forced the land to conform to their desires. This practice has unleashed disastrous consequences on our land, seas and air and the flavour of agricultural products has suffered equally. Commercial plant breeders' goals include consistency, transportability and shelf life; taste has fallen to the bottom of the priority list.

Some food heroes remain, however. We meet a renegade organic grain farmer who transformed his community, a foie gras "whisperer," a chef who celebrates bycatch and a wheat breeder who marries deliciousness, sustainability and yield all in one. Barber tells their tales with elegance and admiration, always rethinking his own obsession with best practices in the face of new information.

A wonderful and passionate storyteller, Barber discloses everything he things, feels and sees during a food-related experience. The most invested readers will appreciate this thoroughness but others may find it encyclopedic. Regardless, Barber never comes across as jaded nor laconic and offers a refreshing openness about the future of our dinner plates.

ChristchurchLib Aug 06, 2014

In The Third Plate, James Beard Award-winning chef Dan Barber delves into the question of food choices and sustainable agriculture by visiting farmers to learn about their innovative methods. At various establishments, including an organic farm in New York, where Barber learns about soil and a farm in Spain where they produce foie gras without force-feeding the geese. Barber finds out how to broaden and diversify American menus while improving the environment that supports our food chain. This "bold and impassioned" (Kirkus Reviews) report concludes that the American diet needs to shift towards sustainability and variety and that restaurateurs should lead the way.
History and Current Events newsletter August 2014.

a
ajs4books
Jul 30, 2014

Some good parts, but don't get sucked in by the Al Gore endorsement.

a
axeman
Jun 11, 2014

A less ominous look at food supply and food production than you will find in other similar books. It was very interesting and quite enjoyable to read.

g
gayle60
May 28, 2014

Is it possible to order several copies of this book. There was an interview on CBC just this morning and I expect many more people will want to read it and borrow from the library.

Thanks,
Gayle Gavin
V6R 2L6

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