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THE THIRD PLATE: Field Notes on the Future of Food
第三個餐盤: 一位廚師關於飲食未來的筆記
作者:Dan Barber
版本: 精裝498頁  2014 年 5 月 20 日  Penguin Press出版
ISBN:978-1594204074
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內容介紹

美國前副總統及環境學家Al Gore,  飲食文化作家Ruth Reichl《Tender at the Bone 天生嫩骨》、《Endless Feasts 無盡的盛宴》, 暢銷書作家Malcolm Gladwell專文推薦!  

芝加哥論壇報稱本書為Omnivore's Dilemma 《雜食者的兩難》2.0版.

 

從"產地到餐桌"為近年興起的飲食觀點, 作者Dan Barber, 一位得獎廚師則以宏觀視野提出更具革命性的飲食新途.  
 
身為廚師的作者Dan Barber為飲食的未來提出非凡見解.  在十數年時間經歷世界各地農業社區尋求奇珍異饈, 作者領悟到, 為了我們的食物, 我們的健康及我們身處的土地, 我們的飲食方式需要更主動的變革.
 
 
作者將飲食進化分為三種餐盤, 傳統的 "第一個餐盤"總以肉類為中心, 少許蔬菜陪襯.  有賴"從產地到餐桌"運動的蓬勃發展, 很多人開始從"第二個餐盤"取得食物: 有機, 草飼肉類和在地蔬菜.  但作者認為以上兩者皆對土地的持續生產力幫助極少. 所以他極力呼籲"第三個餐盤"飲食運動, 從新興農場選擇食材,  取得更美味的食材之餘, 也對農漁牧的共生做出貢獻.     
 

 

 

 
 
 
 
 
  
 
 

 

 
 
作者介紹

作者 Dan Barber 在位於紐約曼哈頓餐廳及非營利農場Stone Barns Center for Food & AgricultureBlue Hill 餐廳擔任行政總主廚及合夥人   

 

 

作者對食物及農業政策的精闢見解常見於New York Times/ 紐約時報及Gourmet, The Nation, Saveur, and Food & Wine magazine等刊物.

 

 

 

James Beard Awards (美國餐飲業的最高榮譽) 2006年授予其New York最佳廚師頭銜, 作者並於2009年榮獲全美傑出廚師榮銜.

 

 

 

2009Times 時代雜誌評選作者Dan Barber為全球百位最具影響力人物

 

 

 

 

書評

A groundbreaking chef at one of Manhattan’s first farm-to-table restaurants, Barber shares his vision of good foods future. Cooking per se doesnt constitute this chefs passion. He cares about where foods come from, how theyre grown, and whether they can be harvested into the future. To learn about soils role, he visits an organic farm in upstate New York, where an insightful, dedicated farmer diversifies crops and grows for quality and not solely for quantity. A Spanish farmer teaches Barber about producing foie gras without force-feeding. He investigates fisheries. All this leaves Barber with some innovative ideas about how people ought to be eating—a third plate of grains, vegetables, and some meat or fish, all grown with ecological awareness and commitment to sustainability. Such a change from current ideas about dining fast and cheap calls for retraining the public palate away from blandness and uniformity and encouraging eaters to demand unique and distinctive flavors. --Mark Knoblauch

  

There hasnt been a call-to-action book with the potential to change the way we eat since Michael Pollans 2006 release, The Omnivores Dilemma. Now there is. Dan Barbers The Third Plate: Field Notes on the Future of Food is a compelling global journey in search of a new understanding about how to build a more sustainable food system.The Third Plate is an argument for good rather than an argument against bad. This recipe might at times be challenging, but whats served in the end is a dish for a better future.Barber writes a food manifesto for the ages.

"Compelling... The Third Plate reimagines American farm culture not as a romantic return to simpler times but as a smart, modern version of it...The Third Plate is fun to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion.”

"Each grain represents an agricultural virtue: Rye, for example, builds carbon in the soil. Taken together, they argue for a new way of thinking about the production and consumption of food, a 'whole farm' approach that Mr. Barber explores, eloquently and zestfully, in The Third Plate: Field Notes on the Future of Food... Mr. Barber’s subjects tend to be colorfully eccentric and good talkers, capable of philosophizing by the yard. To put their efforts in context, Mr. Barber unobtrusively weaves in a hefty amount of science and food history. Readers will put the book down having learned quite a bit about the dehesa system of agriculture in Spain, and about the agricultural innovations of land-grant colleges. Mr. Barber also makes good use of his own CV, which yields some highly entertaining set pieces. From his early days training in France, he recalls a Vesuvian blowup by the chef Michel Rostang, enraged by a vegetable cook who uses the wrong potatoes in a fricassee. A dinner for a group of Gourmet editors at Stone Barns goes the wrong way fast when he sends out endangered bluefin tuna and the plates are sent right back, the tuna untouched. ('Im not going to lie to you, Chef: Cat’s got their tongue,' the distraught waiter reports.). Mr. Barber is a stylish writer and a funny one, too."

"Dan Barber’s new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nations food system and how it must evolve. Barbers wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read.

In this compelling read Dan Barber asks questions that nobody else has raised about what it means to be a chef, the nature of taste, and what 'sustainable' really means. He challenges everything you think you know about food; it will change the way you eat. If I could give every cook just one book, this would be the one.

I thought it would be impossible for Dan Barber to be as interesting on the page as he is on the plate. I was wrong.

"After my first meal at Blue Hill, I paid Dan the ultimate farmer compliment. I told him that he made vegetables taste almost fresher after he had prepared them than when the farmer harvested them. Now I am equally impressed with his writing. Food has stories and Dan tells the stories as well as he cooks. If you want to know about food, read this book."

Dan Barber is as fine a thinker and writer as he is a chefwhich is saying a great deal. This book uses its ingredientsthe insights of some of the finest farmers on the planetto fashion something entirely new: a recipe for the future.

 

Barber’s work is a deeply thoughtful andoffering a menu for 2050’–even visionary work for a sustainable food chain.