All library locations are closed Monday, May 28, in observance of Memorial Day.

The third plate: field notes on the future of food

Book Cover
Average Rating
5 star
4 star
3 star
2 star
1 star
Varies, see individual formats and editions
Pub. Date:
"[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, recently showcased on Netflix''s Chef''s Table , 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."
Also in this Series
More Like This
More Details
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID de8ade30-464f-5378-d382-b73025c6c96a
Full title third plate field notes on the future of food
Author barber dan
Grouping Category book
Last Update 2018-05-25 23:21:42PM
Last Indexed 2018-05-24 23:52:07PM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Dan Barber
author_display Barber, Dan
available_at_catalog Bellevue, Bellevue Kids, Green Hills, Green Hills Kids, Main Kids, Main Library
collection_catalog Audiobook
detailed_location_catalog Bellevue - Adult Audiobook, Green Hills - Adult Audiobook, Main Library - Adult Audiobook
display_description "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"--Provided by publisher.
format_catalog CD audio book, eAudiobook, eBook
format_category_catalog Audio Books, eBook
id de8ade30-464f-5378-d382-b73025c6c96a
isbn 9780143127154, 9780553544442, 9780698163751, 9781611763218
item_details ils:CARL0000438546|35192045962119|Bellevue - Adult Audiobook|CD AUDIO 641.302 B2342t|||1|false|false|||||On Shelf||BL||, ils:CARL0000438546|35192045962127|Green Hills - Adult Audiobook|CD AUDIO 641.302 B2342t|||1|false|false|||||On Shelf||GH||, ils:CARL0000438546|35192045962135|Main Library - Adult Audiobook|CD AUDIO 641.302 B2342t|||1|false|false|||||On Shelf||MN||, ils:CARL0000679322|FF00133815|McGavock High - Teen Non-Fiction|641.3 BAR|||1|false|false|||||On Shelf||6D532||, overdrive:5da5cfb6-230f-4df8-8d1e-9d84150bdd10|-1|Online OverDrive Collection|Online OverDrive|eBook|eBook|1|false|true|OverDrive|||Adobe EPUB eBook,OverDrive Read,Kindle Book|Checked Out||||, overdrive:d4c9a380-5dc3-45eb-8eb8-4f6ee813f58f|-1|Online OverDrive Collection|Online OverDrive|eAudiobook|Audio Books|1|false|true|OverDrive|||OverDrive MP3 Audiobook,OverDrive Listen|Checked Out||||
itype_catalog , CD audio book
last_indexed 2018-05-25T04:52:07.071Z
lexile_score -1
literary_form Non Fiction
literary_form_full Essays, Non Fiction
local_callnumber_catalog CD AUDIO 641.302 B2342t
owning_library_catalog Nashville Public Library
owning_location_catalog Bellevue, Bellevue Kids, Green Hills, Green Hills Kids, Main Kids, Main Library
primary_isbn 9780143127154
publishDate 2014, 2015
record_details ils:CARL0000438546|CD audio book|Audio Books|Unabridged.|English|Penguin Audio,|2014.|12 sound discs (15 hr.) : digital ; 4 3/4 in., ils:CARL0000679322|Book|Books||English|Penguin Books,|©2014|486 p. : ill. ; 22 cm., overdrive:5da5cfb6-230f-4df8-8d1e-9d84150bdd10|eBook|eBook||English|Penguin Publishing Group|2014|, overdrive:d4c9a380-5dc3-45eb-8eb8-4f6ee813f58f|eAudiobook|Audio Books||English|Books on Tape|2014|
recordtype grouped_work
scoping_details_catalog ils:CARL0000438546|35192045962119|On Shelf|On Shelf|false|true|true|false|false|true||||, ils:CARL0000438546|35192045962127|On Shelf|On Shelf|false|true|true|false|false|true||||, ils:CARL0000438546|35192045962135|On Shelf|On Shelf|false|true|true|false|false|true||||, overdrive:5da5cfb6-230f-4df8-8d1e-9d84150bdd10|-1|Checked Out|Checked Out|false|false|true|false|false|false||||, overdrive:d4c9a380-5dc3-45eb-8eb8-4f6ee813f58f|-1|Checked Out|Checked Out|false|false|true|false|false|false||||
subject_facet Agriculture -- United States, Audiobooks, Natural foods -- United States, Seasonal cooking -- United States
title_display The third plate : field notes on the future of food
title_full The Third Plate Field Notes on the Future of Food, The third plate : field notes on the future of food / Dan Barber, The third plate [sound recording] : field notes on the future of food / Dan Barber
title_short The third plate :
title_sub field notes on the future of food
topic_facet Agriculture, Audiobooks, Biography & Autobiography, Cooking & Food, Essays, Natural foods, Nonfiction, Seasonal cooking, Sociology