Free Download [Philosophy Book] ↠ The Third Plate: Field Notes on the Future of Food - by Dan Barber ë

By Dan Barber | Comments: ( 784 ) | Date: ( Jan 20, 2020 )

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,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


  • Title: The Third Plate: Field Notes on the Future of Food
  • Author: Dan Barber
  • ISBN: 9781594204074
  • Page: 111
  • Format: Hardcover

About Author:

Dan Barber

Dan Barber born 1969 is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York He is a 1992 graduate of Tufts University, where he received a B.A in English, and a graduate of the French Culinary Institute, now known as The International Culinary Center.



Comments The Third Plate: Field Notes on the Future of Food

  • John Mcdonald

    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 [...]


  • Trish

    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 [...]


  • Laura

    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 [...]


  • Rose

    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 available?


  • Melanie

    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-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 [...]


  • Josh Mattson

    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 [...]


  • Sue

    I am a sucker for any well reasoned book about food politics, and, like a good meal, this one more than 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 [...]


  • Kenny Leck

    A book that doesn't just define what we, how we eat but more importantly, it determines what we grow for our children, their children, and their children's children.


  • AJ Calhoun

    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 [...]


  • Adrian

    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 engaging and gives one pause even as [...]


  • Holly

    Living in Durango, I certainly know some folks with what I consider to be very extreme. . itant even. . ews about their dietary choices. Lacking a Biblical worldview, it is clear to me that these people have made food, or their flavor of environmentalism, their religion and many of them are angry zealots. I have been treated with utter disdain by a cashier at a local health food store for buying animal products. My friend, Stephanie, had a total stranger grab her face, peer into her eyes and the [...]


  • Cat

    It's absolutely unfair that one of the best chefs in the country is also such a fabulous writer. Barber is engaging, astute, and optimistic. He tells his story here through a series of character profiles (an organic grain and dairy farmer, an obsessed Spanish seafood chef, an ecologically aware sea bass farmer [also in Spain--this book made me want to visit Spain], a lowcountry rice cultivator [shout-out to South Carolina where I live!], and a midwestern wheat breeder. In this character and stor [...]


  • Jill

    If you’ve heard of Dan Barber’s The Third Plate but haven’t picked it up, now’s a good time. The way to make western eating sustainable, according to Barber, is not just a matter of grass-fed or free-range… what we need is an overhaul of the ingredients and food types we choose. The third plate features second and third cuts, lesser shellfish, a larger variety of grains, and other unpopular or untapped items that present a manageable ecological burden. By encouraging readers to appreci [...]


  • librarianka

    This book is my choice for 2014 non-fiction, food category. I just voted and I hope it wins. The author certainly deserves it. It is not only full of amazing research, life experiences, meetings of fantastic people who are agents of change but also beautifully written. While it presents a complex web of relations in growing food for the planet, it does so in an incredible accessible, amusing, graceful manner in no way oversimplifying anything. It is a must read for everybody and should make its [...]


  • Sarah Sternby

    I really enjoyed this book. I read an advanced paperback edition and I don't have anything bad to say. There wasn't any deep or confusing plot line to follow so I could pick up wherever I had last read while I was waiting for my brother's lacrosse practice to end. Perfect for any busy person.Having grown up in a family where my mother was going from fad diet to fad diet, it was interesting to get a different perspective on how what we put into our bodies is changing. There are so many books and [...]


  • Donna

    I've had this book since last spring and just now got around to reading it. I enjoyed this book. It was quite fascinating. The author is a chef, who not only creates great food, but he also cares about great tasting food, even if it isn't considered chic. In this book he hones in on foodie trends, sustainability, GMOs, and creating a market for better tasting varieties of everything. Sometimes this book felt long, but for the most part, I was glued to it. It has me even wondering what I can do d [...]


  • Seth Ross

    One of the most inspiring and life changing books I have read. Completely changed my mind about so many practices I do in my gardens and how growing food, eating and being a consumer are completely interrelated. My gardening practices will change, with more thought to how I can build healthy soil and therefore create incredible flavor. Great ideas for a world desperately in need of a new agricultural ethos.


  • Jeff C. Kunins

    foodie must-read thanks much to Omar Shahine for the recommendation on this one. super fun , informative, not at all self-aggrandizing by Barber, etc. Only downside is now we *really* have to make it to the restaurant. asap. :)


  • Ken Schroeder

    I don't believe the writing was worth 5*, but the ideas hidden behind there will forever change the way I look at food and it's role in our culture and even how I look at non-fiction. Steve Jones!!


  • Jenna (Falling Letters)

    Review originally posted 23 February 2015 Falling Letters."But we weren’t addressing the larger problem. The larger problem, as I came to see it, is that farm-to-table allows, even celebrates, a cherry-picking of ingredients that are often ecologically demanding and expensive to grow. Farm-to-table chefs may claim to base their cooking on whatever the farmer’s picked that day [], but whatever the farmer has picked that day is really about an expectation of what will be purchased that day. [ [...]


  • Julieann Wielga

    The Third Plate, Field Notes on the Future of Food is rich in ideas.This is not a short book. It is 445 pages. 2015Dan Barber is a chef and as it turns out a writer. He is the owner of Blue Hill in Manhatten and restaurant is Blue Hill at Stone Barns in the Fingerling area of New York, a farm to table restaurant.Many things that seemed simple are not.There are four sections: soil, land, sea and seed.Barber credits chefs with setting the expectations for what we eat. He gives chefs a lot of power [...]


  • Christina Houen

    The Third Plate by Dan Barber is a book that explores and celebrates a revolutionary way of growing food and of cooking and eating it . Revolutionary, yet old. Perhaps many of our revolutions are that, when you consider the etymology of the word, from the Latin, revolvere, 'roll back'.Dan Barber is "the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. [...]


  • Blue

    The Third Plate is a great read, especially if you, like me, want an accessible, non-preachy, and well rounded look at the food industry and culture. When I say non-preachy or well rounded, I don't mean the book doesn't have leanings towards certain viewpoints, but that within the genre of non-fiction writing about food and how we eat food or how we related to the environment, Dan Barber does a good job of trying to cover more angles than most other writers with a singular goal (in his case, him [...]


  • Monica

    For me, this was a very thought provoking, entertaining book. I read some of the reviews, saying how he's in a privileged position and therefore can afford all these organic, locally sourced foods. This is true, but we can also take it down to a more personal scale of trying to grow even a little bit of our own food, or at least try and learn more about where our food comes from and what methods were used to acquire the food. Barber infused the stories with humour while being informative. Bourda [...]


  • Alexander

    An absolutely revolutionary book which has left me utterly enthused and filled with ideas on how I can help change the world. Barber avoids all preaching, instead focussing on guiding us through his personal journey. Aided by a sparkling array of influential people, his accounts are deeply personal and reflective, displaying his strong grasp of the ecological, economic and the gastronomic. This book remains positive all the way through and makes changing the way we interact with food seem manage [...]


  • Jacob

    I have read enough food-industry exposés and food politics books now that I now recognize a lot of the familiar stories: the post-WWI spread of chemical fertilizers, Cecile Steele’s accidental founding of the Delmarva chicken industry, the imminent extinction of the bluefin tuna, etc. But Barber knows he’s not the first to tell these stories, and thankfully his book is more than just a primer on the history of our food system. What is more interesting are the people who he finds, who are do [...]


  • Ryan

    Michael Pollan recommended this, so I decided to check it out. It has some really cool ideas about the future of sustainable food. At times, it's a bit of a "foodie" book, so I wasn't really diggin that. But I did end up taking lots of notes.Fave clips:The best kind of farming can not be reduced to a set of rules. It takes up to 13 pounds of grain to produce one pound of beef.Wheat covers more acreage worldwide than any other crop. Veggies and fruits cover 8%.While the bran and the germ represen [...]


  • MaryJo

    Melody Nashan’s excitement about The Third Plate motivated me to seek it out and listen to it. As I got into the book I realized I had read parts previously of it in the New Yorker and the New York Times. (nytimes/2014/05/18/opi) It was the perfect follow up for Michael Pollan’s Cooked. Dan Barber, a chef, and co owner of the farm-to–table restaurant Blue Hill in Manhattan and Stone Barns in the Finger Lakes of upstate New York, explores how chefs can motivate more people to eat the kinds [...]


  • Corey

    I've loved many books, over the past while, but for the first time -- in a long time -- I feel deeply saddened to have finished a book. Dan Barber's "The Third Plate" is something that I both want everyone to read and, because it impacted me personally so deeply, to keep it tucked close to my chest -- in intimate privacy.Thankfully, my better angels know that everyone should read this book -- so, I will shout it out to the mountaintops.I tried reading "The Third Plate" about a year and a half ag [...]


  • Peter

    Depending on how you perceive this book you'll either love it or hate it. I find that generally people hate this book who find it too "preachy" and think "okay great, buy heirloom tomatoes, but how is a mother of 4 in Kentucky going to afford that?". The answer to that question is not simple. I don't think the author, Dan Barber, intends it to be. The purpose of this book, as I understood it is to make you a more knowledgable consumer and for those who love food, to better understand food produc [...]


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  • Free Download [Philosophy Book] ↠ The Third Plate: Field Notes on the Future of Food - by Dan Barber ë
    111 Dan Barber
  • thumbnail Title: Free Download [Philosophy Book] ↠ The Third Plate: Field Notes on the Future of Food - by Dan Barber ë
    Posted by:Dan Barber
    Published :2019-01-19T16:02:49+00:00