Dimensions: 496 pages, 9.59 × 6.5 × 1.31 in
Published: May 20, 2014
Publisher: Penguin Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 1594204071
ISBN - 13: 9781594204074
From the Publisher
"[E]ngaging, funny and delicious... I would call this The Omnivore''s Dilemma 2.0.” --Chicago Tribune
At the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world, Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good, too.
The Third Plate is grounded in the history of American cuisine over the last two centuries. Traditionally, we have dined on the “first plate,” a classic meal centered on a large cut of meat with few vegetables. Thankfully, that’s become largely passé. The farm-to-table movement has championed the “second plate,” where the meat is from free-range animals and the vegetables are locally sourced. It’s better-tasting, and better for the planet, but the second plate’s architecture is identical to that of the first. It, too, is damaging—disrupting the ecological balances of the planet, causing soil depletion and nutrient loss—and in the end it isn’t a sustainable way to farm or eat.
The solution, explains Barber, lies in the “third plate”: an integrated system of vegetable, grain, and livestock production that is fully supported—in fact, dictated—by what we choose to cook for dinner. The third plate is where good farming and good food intersect.
While the third plate is a novelty in America, Barber demonstrates that this way of eating is rooted in worldwide tradition. He explores the time-honored farming practices of the southern Spanish dehesa, a region producing high-grade olives, acorns, cork, wool, and the renowned jamón ibérico. Off the Straits of Gibraltar, Barber investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna-fishing ritual. 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 malt makers. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber builds a dazzling panorama of ethical and flavorful eating destined to refashion Americans’ deepest beliefs about food.
A vivid and profound work that takes readers into the kitchens and fields revolutionizing the way we eat, The Third Plate redefines nutrition, agriculture, and taste for the twenty-first century. 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.
The Wall Street Journal
"[F]un to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion.”
“When The Omnivore’s Dilemma, Michael Pollan’s now-classic 2006 work, questioned the logic of our nation’s food system, “local” and “organic” weren’t ubiquitous the way they are today. Embracing Pollan’s iconoclasm, but applying it to the updated food landscape of 2014, The Third Plate reconsiders fundamental assumptions of the movement Pollan’s book helped to spark. In four sections—“Soil,” “Land, “Sea,” and “Seed”—The Third Plate outlines how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region’s broader story—and demonstrates how land, communities, and taste benefit when ecology informs the way we source, cook, and eat.”
About the Author
DAN BARBER 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. His opinions on food and agricultural policy have appeared in The New York Times, along with many other publications. Barber has received multiple James Beard awards, including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world.
Washington Post : “Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” Pittsburgh-Post Gazette : “There hasn’t been a call-to-action book with the potential to change the way we eat since Michael Pollan’s 2006 release, The Omnivore’s Dilemma . Now there is . Dan Barber’s The Third Plate: Field Notes on the Future of Food is a compelling global journey in search of a new understanding about how to build a more sustainable food system…. The Third Plate is an argument for good rather than an argument against bad. This recipe might at times be challenging, but what’s served in the end is a dish for a better future…. Barber writes a food manifesto for the ages .” The Chicago Tribune “[A]uthor Dan Barber''s tales are engaging, funny and delicious ... The Third Plate invites inevitable comparisons with Michael Pollan''s The Omnivore''s Dilemma , which Barber invokes more than once. And, indeed, its framework of a foodie seeking truth through visits with sages and personal experiments echoes Pollan''s landmark tome (not to mention his passages on wheat cultivation, which, astonishingly, best Pollan''s corn cultivation chapters by many pages.) But at the risk of heresy, I would call this The Omnivore''s Dilemma 2.0 ... The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. Promote, grow and eat a diet that''s in harmony with th