The Third Plate: Field Notes on the Future of Food

Dan Barber

Rated: 4.28 of 5 stars
4.28 · 18 ratings · 496 pages · Published: 01 Jan 2014
The Third Plate: Field Notes on the Future of Food by Dan Barber
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.
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