The Third Plate: Field Notes on the Future of Food
| Author | : | |
| Rating | : | 4.69 (545 Votes) |
| Asin | : | 1611763215 |
| Format Type | : | paperback |
| Number of Pages | : | 526 Pages |
| Publish Date | : | 2017-03-05 |
| Language | : | English |
DESCRIPTION:
Fascinating look at food todayif you can stomach the 'Lord of the Manor' perspective 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 wort. Ditch said save the environment and somehow feed everyone. Most "go out and eat well, save the environment and somehow still be nice to everyone you meet" books suffer from the fatal problem of not offering a realistic path both to feed 7 billion people while not also destroying the planet. it is the dirty litt. "A Book for Eaters and Growers" according to CMW. This book is about food, farming and ecology. I'm a plantsman training to be a farmer and I loved The Third Plate. I found Dan Barbers writing to be compelling, and this book to be highly informative. This book came highly recommended by a friend who is
"Engaging, funny and deliciousI 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’s better-tasting, and better for the planet, but the second plate’s architecture is identical to that of the first. The farm-to-table movement has championed the “second plate,” where the meat is from free-range animals and the vegetables are locally sourced. The third plate is where good farming and good food intersect. 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. Traditionally, we have dined on the “first plate,” a classic meal centered on a large cut of meat with few vegetables. Off the Straits of Gibraltar, Barber investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna-fishing ritual. In four sections—“Soil,” “Land, &ld
--Mark Knoblauch . He cares about where foods come from, how they’re grown, and whether they can be harvested into the 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. To learn about soil’s role, he visits an organic farm in upstate New York, where an insightful, dedicated farmer diversifies crops and grows for quality and not solely for quantity. He investigates fisheries. From Booklist A groundbreaking chef at one of Manhattan’s first farm
In 2009 he was named one of Time magazine’s 100 most influential people in the world.@DanBarber . Barber has received multiple James Beard awards, including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). DAN BARBER is the executive chef of Blue Hill, a restaurant in Manhattan&r