The Third Plate

Field Notes on the Future of Food (2015.4)


关于本书 About the book

Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York

Times–bestselling book, chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

本书金句 Key insights

● Monoculture, or the practice of growing one type of plant in one area, wreaks havoc on the soil and drains its nutrients. But there is hope: namely, traditional farming techniques.

● When plants can’t get what they need to thrive from the soil, they become stressed. Just like us, this makes them more susceptible to sickness and pests.

● The complexity of the dehesa means that these products are a product of the entire land.

● Over the past 60 years, fishing increased fourfold, from 19?million tons in 1950 to 87?million tons in 2005. Now, over 85?percent of the world’s fish are endangered.

● This is, after all, how cuisine was created: by using what the land has to offer and creating delicious dishes with it; not by every person in the world eating the same thing.