Dan Barber - The Third Plate : Field Notes on the Future of Food DJV ebook
9781594204074 English 1594204071 " 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 passe. 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 "jamon iberico." 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. "The Atlantic" 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. ", " 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 passe. 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 "jamon iberico." 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." "The Atlantic""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 sour, "[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." The Atlantic "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.", "[F]un to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion." -- The Wall Street Journal 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 Atlantic "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.", An award-winning chef moves beyond 'farm-to-table' to offer America 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 jam�n ib�rico. 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., 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 jamon iberico. 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.
9781594204074 English 1594204071 " 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 passe. 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 "jamon iberico." 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. "The Atlantic" 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. ", " 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 passe. 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 "jamon iberico." 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." "The Atlantic""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 sour, "[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." The Atlantic "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.", "[F]un to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion." -- The Wall Street Journal 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 Atlantic "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.", An award-winning chef moves beyond 'farm-to-table' to offer America 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 jam�n ib�rico. 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., 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 jamon iberico. 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.