The Third Plate: Field Notes on the Future of Food
| Author | : | |
| Rating | : | 4.39 (858 Votes) |
| Asin | : | 0143127152 |
| Format Type | : | paperback |
| Number of Pages | : | 496 Pages |
| Publish Date | : | 2015-10-24 |
| Language | : | English |
DESCRIPTION:
It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, 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. “Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington PostToday’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. Barber’s The Third Plate 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.
"Fascinating look at food todayif you can stomach the 'Lord of the Manor' perspective" according to Rebecca. This is one of the most interesting books I have read that discusses everything wrong with our food culture today. That said, it's also one of the most obnoxious. It's packed full of fascinating information about the way our food is grown, and it's worth the readif you can get past the author's idealism and snobbery.Let me start off by saying that I had no idea who Dan Barber was until I picked up this book. All of my impressions of him (and his beliefs) are based on what I read in The Thi. Flynn E. Matthews said If you love food, innovation + sustainability - she's the book for you. so interesting! dan barber is not only a chef of very delicious food - he's writes a damn good book. if you have any interest in the environment, food, sustainability or any combo of the above, dig in. I especially loved the wheat and If you love food, innovation + sustainability - she's the book for you so interesting! dan barber is not only a chef of very delicious food - he's writes a damn good book. if you have any interest in the environment, food, sustainability or any combo of the above, dig in. I especially loved the wheat and 3 sisters cropping - totes crazy! so cool to see such innovative thinking in harmony with the grand mother herself (mother nature, that is).great little storylines that are quite romantic - barber has a flair for 'natural' sentiment.. sisters cropping - totes crazy! so cool to see such innovative thinking in harmony with the grand mother herself (mother nature, that is).great little storylines that are quite romantic - barber has a flair for 'natural' sentiment.. Perfection! Incredible, thoughtful and beautiful journey that I hope to experience again and again. Dan Barber's exquisite storytelling mixed with scientific literature is a perfect blend to bring awareness to your food journey. I will forever be conscious of what I am eating and more importantlywhy am I eating it. Bravo Chef Barber!
. Dan Barber, who was recently showcased on Netflix's Chef's Table, is the executive chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. He lives in New York City
He cares about where foods come from, how they’re grown, and whether they can be harvested into the future. From Booklist A groundbreaking chef at one of Manhattan’s first farm-to-table restaurants, Barber shares his vision of good food’s future. Such a change from current ideas about dining fast and cheap calls for retraining the public palate away from blandness and uniformity and encouraging eaters to demand unique and distinctive flavors. Cooking per se doesn’t constitute this chef’s passion. All this leaves Barber with some innovative ideas about how people ought to be eating—a third plate of grains, vegetables, and some meat or fish, all grown with ecological awareness and commitment to sustainability. He investigates fisheries. --Mark Knoblauch . To learn about soil’s role, he visits an organic far