The Third Plate: Field Notes on the Future of Food
| Author | : | |
| Rating | : | 4.14 (615 Votes) |
| Asin | : | B00JZY7B4A |
| Format Type | : | |
| Number of Pages | : | 104 Pages |
| Publish Date | : | 2015-09-28 |
| Language | : | English |
DESCRIPTION:
Fascinating look at food todayif you can stomach the 'Lord of the Manor' perspective This is one of the most interesting books I have read that discusses everything wrong with our food culture today. That said, it's also one of the most obnoxious. It's packed full of fascinating information about the way our food is grown, and it's worth the readif you can get past the author's idealism and snobbery.Let me start off by saying that I had no idea who Dan Barber was until I picked up this book. All of my impressions of him (and his beliefs) are based on what I read in The Third Plate.The Goo. "save the environment and somehow feed everyone" according to Ditch. Most "go out and eat well, save the environment and somehow still be nice to everyone you meet" books suffer from the fatal problem of not offering a realistic path both to feed 7 billion people while not also destroying the planet. it is the dirty little secret of most environmental initiatives that they would price most people out of living even basic human lives. Basically, food costs too little to be produced sustainably. This is a conundrum that for the most part is just ignored. Not by Dan Barber th. A Book for Eaters and Growers This book is about food, farming and ecology. I'm a plantsman training to be a farmer and I loved The Third Plate. I found Dan Barbers writing to be compelling, and this book to be highly informative. This book came highly recommended by a friend who is a fellow plantsman. I picked it up and took his advice to read it with a pen. I underlined this book to death. I was thrilled to see that the first section was titled Soil, because I'm a nerd. I was so relieved to find that Dan Barber isn't afraid to treat
And in Washington State he works with cutting-edge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malters. But neither model, Barber shows, supports the long-term productivity of the land. The Third Plate is chef Dan Barber's extraordinary vision for a new future of American eating. 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 jamón ibérico. 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. Along the Atlantic coast, he