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The Third Plate
Dan Barber
Field Notes on the Future of Food
★ 4.2 (22 Ratings)
◷ 22 Minutes
☰ 11 Sections
◉ Text + audio
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About this content
The Third Plate (2014) is about food: the way we cook it, eat it, produce it and the ways in which all these things are intertwined. Barber examines the dangers of monocultures and presents a powerful argument for sustainable food. He not only explains how we can go about making food more sustainable, but how we can make it even more delicious, too.
About the author
Dan Barber is a chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns, just north of New York City. He is a key proponent of the farm-to-table movement, has been featured in several TV shows and is famous for his TED talk How I Fell in Love with a Fish.
Who might enjoy this content?
- Anyone interested in the future of our food
- People who care about the environment and sustainable cuisine
