The Third Plate

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Barber explores the evolution of American food from the first plate, or industrially produced, meat heavy dishes, to the second plate of grass fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy Instead, Barber proposes Americans should move to the third plate, a cuisine rooted in seasonal productivity, natural livestock rhythms, whole grains, and small portions of free range meat New Read [ The Third Plate ] author [ Dan Barber ] For Kindle ePUB or eBook – kino-fada.fr I loved this book As a professor of environmental science at a small college, I ve been trying to raise awareness of the environmental costs of our modern food system for many years now But when my students have asked for alternatives, I ve felt like I ve been oversimplifying things with answers about CSA s and farmers markets I love how this book really tackles the complexities of sustainable food production While there is some hope out there, it is not a simple task.Dan Barber explains how I loved this book As a professor of environmental science at a small college, I ve been trying to raise awareness of the environmental costs of our modern...The grace and fluency with which James Beard Award winning Chef Barber relates his experiences in his Blue Hill restaurant in New York City, walking the fields of his Stone Barns organic farm in Great Barrington, Massachusetts, and in his travels to Europe and throughout the United States left me wide eyed with wonder This extraordinary memoir and field notes is engrossing in a way that few writers achieve Barber is gentle in his instruction, but he is telling us what he has learned about the The grace and fluency with which James Beard Award winning Chef Barber relates his experiences in his Blue Hill restaurant in New York City, walking the fields of his Stone Barns organic farm in Great Barrington, Massachusetts, and in his travels to Europe and throughout the United States left me wide eyed with wonder This extraordinary memoir and field notes is engrossing in a way that few writers achieve Barber is gentle in his instruction, but he is telling us what he has learned about the inadequacy of the curre...This book is like a hybrid of Jared Diamond Guns, Germs, and Steel , Michael Pollan the Omnivore s Dilemma , and Donald Trump Barber is a prizewinning chef at a ultra ultra restaurant and has won multiple James Beard awards, including the country s outstanding chef of 2009 He also has the ego to match Barber quite correctly points out that our current, faddish obsession with farm to table is not sustainable In his telling, contemporary American cuisine has traveled through two phases, This book is like a hybrid of Jared Diamond Guns, Germs, and Steel , Michael Pollan the Omnivore s Dilemma , and Donald Trump Barber is a prizewinning chef at a ultra ultra restaurant and has won multiple James Beard awards, including the country s outstanding chef of 2009 He also has the ego to match Barber quite correctly points out that our current, faddish obsession with farm to table is not sustainable In his telling, contemporary American cuisine has traveled through two phases, or plates The first plate was made possible by nineteenth and twentieth century technological innovations in agriculture and the plate was centered ...As interesting and well written as it is, I still wonder for whom this book was written The foods discussed end up being unaffordable for many, if not most, people What good is a food revolution that is targetted to those who already have their pick of the best food availableI really enjoyed the parts of this book that were descriptive rather than persuasive I loved learning about the innovative agriculture methods being used, or the start of chapter profiles of the farmers being visited But the persuasive parts they were so bad.This book was riddled with bad science Poor arguments, manipulative stats, biased wording I ve pulled a couple of quotes to illustrate my point.First, from a chapter discussing the necessary breeding of wheat to select for yield in or I really enjoyed the parts of this book that were descriptive rather than persuasive I loved learning about the innovative agriculture methods being used, or the start o...This was an astounding read I must say it was made even sweeter by previously seeing Dan Barber speak about his recent publication, and then also being the first in line to secure his new book on the hold shelf at the local library I had been hoping to read a book of this caliber for quite some time now, without knowing it was out even there This was due to a number of recent questions that were beginning to pop into my head like bubble gum What is the status and health of the wheat being gr This was an astounding read I must say it was made even sweeter by previously seeing Dan Barber speak about his recent publication, and then also being the first in line to secure his new book on the hold shelf at the local library I had been hoping to read a book of this caliber for quite some time now, without knowing it was out even there This was due to a number of recent questions that were beginning to pop into my head like bubble gum What is the status and ...I am a sucker for any well reasoned book about food politics, and, like a good meal, this onethan satisfies.Dan Barber is the chef at Blue Hill at the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York, and at his city restaurant called Blue Hill New York At these restaurants, he goes beyond the farm to table ethic now proliferating by actually growing much of the food he cooks When I picked up The Third Plate, I anticipated something that might build on The Omnivor I am a sucker for any well reasoned book about food politics...A book that doesn t just define what we, how we eat butimportantly, it determines what we grow for our children, their children, and their children s children.While in many ways The Third Plate is comparable to In Defense of Food or The Omnivore s Dilemma, Dan Barber is certainly not, as some have hailed him, the next Michael Pollan Third Plate is a fascinating, at times rambling food memoir in the truest sense It follows through with its subtitle of field notes, sometimes feeling like one restaurateur s long indulgent marketing project This is not to say The Third Plate is not worth a read, certainly it is the strongest book in this genre to hit While in many ways The Third Plate is comparable to In Defense of Food or The Omnivore s Dilemma, Dan Barber is certainly ...If you love food as much as I do and learning how a chef thinks, researches and approaches aspects of putting together good quality products then this one is for you I really enjoyed the breakdown on items from the sea, land, earth, soil description and the many conversations he had with other chefs, fishermen, farmers and the like Not to mention his visits to Spain perhaps that conjured up my own memories of visits and their food culture haha Wonderfully engag...

The Third Plate
  • English
  • 03 April 2017
  • Hardcover
  • 496 pages
  • 1594204071
  • Dan Barber
  • The Third Plate