Summary of The Third Plate
From THE THIRD PLATE by Dan Barber
Summarized by arrangement with Penguin Press, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC.
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Chef Dan Barber makes an emphatic plea to chefs and diners to consume only foods that are sustainably grown. When farmers nurture their crops’ soil and encourage their edible creatures to eat what they enjoy, the resulting produce and meat taste better. Barber shares cautionary tales of people’s reckless disrespect for nature, such as the 1930s Dust Bowl, which occurred when strong winds sent neglected and exposed farm soil airborne. He highlights the role chefs play in changing consumer tastes and stresses the need to move beyond “farm-to-table” dining, though he doesn’t always define his terms for non-foodie readers. Warning: Sensitive readers may find that his gruesome descriptions of force-feeding practices provide sufficient reason to become vegans right away. Nonetheless, getAbstract recommends his well-informed quality of life and environmental message.
About the Author
Dan Barber is chef and co-owner of the Blue Hill at Stone Barns restaurant in Manhattan’s West Village. He affiliates with the Stone Barns Center for Food & Agriculture.
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