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The Third Plate
Field Notes on the Future of Food
by Dan Barber- Publisher: Penguin Press
- Author: Dan Barber
- Awards: James Beard Foundation Book Award for Writing and Literature (2015), Goodreads Choice Award Nominee for Food & Cookbooks (2014)
- ISBN: 9781594204074 (1594204071)
- Genres: food, cooking, health, sustainability, environment, science, agriculture
- Language: english
- Release date: May 20, 2014
- Format: hardcover, 496 pages
About The Book
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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