The Third Plate

About the book

The Third Plate: Field Notes on the Future of Food by Dan Barber (2014) is a book about sustainable cuisine by a celebrated chef. Barber argues that farm-to-table eating does not go far enough, and envisions a “third plate” where menus are built around what the land can sustainably produce, especially the humble grains, vegetables and lesser cuts that good soil and whole farming systems yield, rather than prime cuts and star ingredients. It blends food writing, agriculture and ecology.