The Third Plate: Field Notes on the Future of Food
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Penguin Publishing Group 2014
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"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. 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. 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.From the Trade Paperback edition.
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Street Date:
05/20/2014
Language:
English
ISBN:
9780698163751
ASIN:
B00G3L1324
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"Not since Michael Pollan has such a powerful storyteller emerged to reform American food." —The Washington Post
Today's optimistic farm-to-table food culture has 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. 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. 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.
From the Trade Paperback edition.
reviews
      • premium: True
      • source: Publisher's Weekly
      • content:

        March 3, 2014
        The chef of the trailblazing farm-to-table restaurant Blue Hill at the Stone Barns Center for Food and Agriculture, in Pocantico Hills, New York, Barber is also a journalist crusading to help change the culture of American cooking. Blue Hill was the name of his family farm in Massachusetts, informing his early impressions while growing up, and in this multilayered work he aims to address the intrinsics of where food comes from—that is, from “soil,” “land,” “sea,” “seed,” as he divides his chapters. Barber harkens back to the stringent “land ethic” advocated by the American environmentalist Aldo Moro. There was no golden age of American agriculture, Barber asserts, because taming the land both North and South grew into an “exploitative relationship,” involving higher and higher yields and less vigilance to healthy soil management—climaxing horrendously during the so-called dirty ’30s. The value of establishing a viable interconnectedness between technology and ecology ensures that organic farmers are the heroes of this work, people like specialty-grains purveyor Glenn Roberts, who encouraged the author to plant a marvelous ancient Native American corn, Eight Row Flint, that had been farmed to near exhaustion in the early 19th century; New York state planters Klaus and Mary-Howell Martens, who had to cease using pesticides because Klaus was literally being paralyzed, and rediscovered the civilizing and sociable wonders of growing wheat; and a Spanish geese raiser, Eduardo Sousa, who produces foie gras without force feeding. Barber’s work is a deeply thoughtful and—offering a “menu for 2050”—even visionary work for a sustainable food chain.

      • premium: True
      • source: Kirkus
      • content:

        May 1, 2014
        A multiple James Beard Award-winning chef proposes a revolutionary change for growing and consuming food.Moving beyond the organic farming and farm-to-table movements, Blue Hill executive chef Barber argues for the importance of the whole farm: an integrated, biodynamic system that sustains the richness and diversity of land and sea. American agriculture-with its large farm holdings, monoculture and unwieldy machinery-often leads to farmers' lack of intimacy with the land. "It's that lack of intimacy," writes the author, "that leads to ignorance, and eventually to loss." What is lost is taste and nutritional quality. Visiting small American and European farms, Barber learned the importance of nurturing soil that contains "a thriving, complex community of organisms." A carrot grown in earth that contains diverse phytonutrients tastes entirely different from one subject to insecticides and fungicides. Even farms that do not use chemical controls-the so-called "industrial organic" farms-may grow plants in nutrient-poor sandy soil, enriched by organic fertilizer. Barber interweaves food history, conversations with experts in food preparation, production and nutrition, and colorful anecdotes from his travels to farms, restaurants and markets. He tracked down Spaniard Eduardo Sousa, who raises geese for foie gras by allowing them to graze freely on acorns, getting fatter as they do naturally to prepare for migration. Rather than force-feeding, giving geese what they want, Sousa believes, results in exceptional foie gras. "When we allow nature to work, which means when we farm in a way that promotes all of its frustrating inefficiencies-when we grow nature," Barber writes, what we harvest is both abundant and flavorful. The same principles that apply to soil are relevant to the sea, as well; agriculture and aquaculture are not separate entities. Barber's menu for 2050 features baby oat tea; blue wheat brioche; pigs' blood sausage; trout in phytoplankton sauce; and beer ice cream.In this bold and impassioned analysis, Barber insists that chefs have the power to transform American cuisine to achieve a sustainable and nutritious future.

        COPYRIGHT(2014) Kirkus Reviews, ALL RIGHTS RESERVED.

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"Not since Michael Pollan has such a powerful storyteller emerged to reform American food." —The Washington Post
Today's optimistic farm-to-table food culture has 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. 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. 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.
From the Trade Paperback edition.
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