Download The Third Plate: Field Notes on the Future of Food AudioBook Free
The Third Plate is chef Dan Barber's remarkable vision for a new future of American eating. After greater than a decade spent investigating farming communities throughout the world in pursuit of singular flavor, Barber finally concluded that - with regard to our food, our health and wellness, and the future of the land - America's cuisine required a radical transformation. The revelations Barber shares in The Third Plate took root in his restaurant's kitchen. But his process of discovery got him considerably afield - to alternate systems of food development and baking that maximize sustainability, nutrition, and flavor. Barber explores the original farming procedures of the Spanish dehesa, a uniquely vibrant landscape that is fine-tuned to create the famed jamón ibérico. Over the Atlantic coast, he investigates the future of seafood by having a revolutionary aquaculture procedure and an ancient tuna fishing traditions. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic and natural procedures have revived the land and resurrected an industry. And in Washington Status he works with cutting-edge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malters. Pulling on the intelligence and connection with chefs and farmers from throughout the world, Barber proposes a new definition for ethical and scrumptious eating destined to refashion Americans' deepest values about food. Traditionally, Americans have dined on the "first plate", a classic meal centered on beef with few fruit and vegetables. Thanks to the burgeoning farm-to-table activity, many people have started eating from the "second dish", the new ideal of organic and natural, grass-fed meats and local fruit and vegetables. But neither model, Barber shows, helps the long-term production of the land. Instead, he calls for a "third plate", a new design of eating rooted in preparing with and celebrating the whole farm - a system of veg, grain, and livestock development. The Third Plate is actually a posting event: a monumental work of personal perception and global analysis that definitively remakes the knowledge of nutrition, agriculture, and flavour for the 21st hundred years. Barber charts a bright journey onward for eaters and chefs likewise, daring everyone to assume a future for our national cuisine that is as ecological as it is scrumptious.
