An award-winning chef moves beyond ''farm-to-table''
to offer a revolutionary new way of eating
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 thatfor the
sake of our food, our health, and the future of the
landAmerica's cuisine required a
The revelations Barber shares in The Third
Plate took root in his restaurant's kitchen. But his
process of discovery took him far afieldto
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
cuttingedge 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 farman
integrated system of vegetable, grain, and livestock
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 twenty-first 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.