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.
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This is what a paradigm shift feels like.
- kyra m hall
Good Information - Well Told
Know Your Food
I am so happy to read a book about food that starts with a discussion of the quality of the soil, the presence of indigenous plants, shrubs and trees as forage for animals, and the criteria of flavor as the most important quality of food. This is an important book and is also informative and entertaining.
I especially enjoyed his description of the Glass Onion cafe and its menu.
Not really since this is non-fiction. Must say that the degradation of American food sometimes makes me cry and any discussion of Round Up Ready seed always makes me cry. Barber discusses the age old tradition of seed saving and how important that is to the very essence of farming and what blasphemy it is for a chemical company to patent seeds that they couldn't possibly 'own'.
The chef/writer is probably not the best reader for this book. His narrations becomes a little dull at times whereas a professional could enliven the text more. Also, I wish non-fiction work such as this could come with a bibliography in pdf for download. Barber refers to many other books and articles; many of them I would like to read.