The third plate
by Dan Barber
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3recommended by
4HN commenters
2019–2024first – last mentioned
75% recommend25% critical
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. 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. Barber's book charts
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…become popular, I had a similar question as to why a food that had been a staple of multiple civilisations for hundreds of years had suddenly become "bad for you". Dan Barber has a book on this called The Third Plate, which served as a great introduction for me on nutrition, but from a culinary perspective. He's also one of the chefs profiled in the first season of Netflix's Chef's Table.
on “Fruits and vegetables are less nutritious than they used to be” ↗I really enjoyed the book Third Plate by Dan Barber. (https://www.amazon.com/Third-Plate-Field-Notes-Future/dp/014...) While I don't know if the methods explored in the book will be able to sustain the entire world population. I really liked…
on “Soil Erosion: Why soil is disappearing from farms” ↗…things that are antithetical to your own world view. For this reason I read and had my mind bent by Supernatural: Meetings with the Ancient Teachers of Mankind - Graham Hancock. Finally, I offer The Third Plate: Field Notes on the Future of Food by Dan Barber. I have read a lot about food, nature, etc. but Barber nails the heart of the problem with our current (really recent past, in light of the pandemic) food…
on “Ask HN: Mind bending books to read and never be the same as before?” ↗There are a few stories like this related to revival of the Carolina Rice Kitchen heritage cuisine in the book The Third Plate by chef Dan Barber of Blue Hill at Stone Barns. Anson Mills [1] in particular come to mind in regard to the revival effort - they’re growing and selling Carolina Gold Rice, Graham Flour, Bennie seeds,…
on “A 1690s Peanut is Reborn” ↗Perhaps it had been built up by Third Plate and also the expectation that comes with Anson’s rather fussy recommended preparation but I failed to have my doors blown off by it. With that said, I regularly buy in bulk Anson’s rice waffle mix (incredible),…
on “A 1690s Peanut is Reborn” ↗