Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible.
The 'first plate' was a classic meal centred on a large cut of meat with few vegetables.
On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced.
It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first.
It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat.
The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner.
The Third Plate is where good farming and good food intersect.
- Format: Paperback
- Pages: 496 pages, 6 b/w line drawings
- Publisher: Little, Brown Book Group
- Publication Date: 05/05/2016
- Category: Food & society
- ISBN: 9780349141701