The third plate - Wyrms.de

No cover — Dan Barber: The third plate (2014)

486 pages

English language

Published Jan. 18, 2014

OCLC Number:: 861069076

(1 review)

"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. 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. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--

1 edition

harun el rashid reviewed The third plate by Dan Barber

Review of 'The third plate' on 'GoodReads'

4 stars

I really liked it! There's storytelling and narrative in it that makes it a really exciting read, but it's also incredibly intelligent, honest, and well researched.

Two critiques:

The whole thing is very Western-centric. I understand that the stories come from the author's own experience, but like ... there are cultures which have other really interesting examples of holistic agricultural systems. Like it just seems weird that the book about "the future of food" takes basically an American experience (even a very specific one), and then a Spanish experience (again, not even all of Spain), and you're meant to extrapolate that out to the world. Like, I got really excited early on when the author was discussing the Eight Row Flint because I think it could have been really interesting to address Indigenous food ways in North America really meaningfully, given that they did co-evolve with the local landscape in …

I really liked it! There's storytelling and narrative in it that makes it a really exciting read, but it's also incredibly intelligent, honest, and well researched.

Two critiques:

The whole thing is very Western-centric. I understand that the stories come from the author's own experience, but like ... there are cultures which have other really interesting examples of holistic agricultural systems. Like it just seems weird that the book about "the future of food" takes basically an American experience (even a very specific one), and then a Spanish experience (again, not even all of Spain), and you're meant to extrapolate that out to the world. Like, I got really excited early on when the author was discussing the Eight Row Flint because I think it could have been really interesting to address Indigenous food ways in North America really meaningfully, given that they did co-evolve with the local landscape in the way that American culture hasn't managed. But it seems like it was just kind of a one-time thing.

Also, I just think the phrase "the third x" is overused. It works well as the central conceit of this book I guess but like ... I'm just not a fan.

Subjects

Seasonal cooking
Agriculture
Natural foods