The Third Plate: Field Notes On The Future Of Food

by Dan Barber

Penguin Press (HC) | May 20, 2014 | Hardcover

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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 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 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 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 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.

 

Format: Hardcover

Dimensions: 496 Pages, 5.91 × 9.06 × 0.79 in

Published: May 20, 2014

Publisher: Penguin Press (HC)

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1594204071

ISBN - 13: 9781594204074

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The Third Plate: Field Notes On The Future Of Food

The Third Plate: Field Notes On The Future Of Food

by Dan Barber

Format: Hardcover

Dimensions: 496 Pages, 5.91 × 9.06 × 0.79 in

Published: May 20, 2014

Publisher: Penguin Press (HC)

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1594204071

ISBN - 13: 9781594204074

From the Publisher

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 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 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 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 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.

 

About the Author

DAN BARBER is the executive chef of Blue Hill and Blue Hill at Stone Barns. His writings have appeared in The New York Times, Gourmet, The Nation, Saveur, and Food & Wine Magazine. Barber has received the James Beard awards for Best Chef: New York City (2006) and for Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world.

Editorial Reviews

Vice President Al Gore: "Dan Barber’s new book, The Third Plate , is an eloquent and thoughtful look at the current state of our nation’s food system and how it must evolve. Barber’s wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read.” Ruth Reichl, author of Garlic and Sapphires and Tender at the Bone : “In this compelling read Dan Barber asks questions that nobody else has raised about what it means to be a chef, the nature of taste, and what ''sustainable'' really means. He challenges everything you think you know about food; it will change the way you eat. If I could give every cook just one book, this would be the one.” Eric Schlosser, author of Fast Food Nation and Command and Control : "Dan Barber is not only a great chef, he''s also a fine writer. His vision of a new food system—based on diversity, complexity, and a reverence for nature—isn''t utopian. It''s essential." Malcolm Gladwell, author of David and Goliath and The Tipping Point : “I thought it would be impossible for Dan Barber to be as interesting on the page as he is on the plate. I was wrong.” Elizabeth Kolbert, author of The Sixth Extinction and Field Notes from a Catastrophe : “ The Third Plate is one of those rare books that''s at once deft and searching—deeply serious and equally entertaining. Dan Barber will change the way you look at food.” Eliot
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