Living in the age of more creates some unique opportunities. While we are enjoying going out and eating larger than ever portions with meals that fill platter size plates and every fast food joint now not just offering you up the fries, but also asking you if you want to SUPER SIZE that, or more sneakily, “what size would you like?”
Mmmmmmm…
choices.
Do you know how hard it is it so stay “I will take the small” at that point?
Beyond the quite obvious obesity problem parts of the world is having there are other things to consider as well….
supply and demand.
The number of chicken, cows, pigs, and fish to sustain our every growing need to have it available at restaurants and at the local markets is not only staggering, but in this reviewers opinion… disgusting. As Author and Chef Dan Barber says, that we are being fed (literally) a false promise of the future of food.
The First Plate is the classic meal most of us grew up with; the prime focus being on a large piece of meat, with very little vegetables on the side. The farm to table movement reflects the current, and second plate where we are becoming more conscious of what we are putting into our mouths. Looking for more local and organically grown choices, however as Dan points out in his book, is not long-term sustainable.
The Third Plate is based on a system featuring vegetables and grains and working with what the local farmers have at different seasons.
At the restaurant I serve a parsnip steak that was soil-aged for 14 months. We roast it like a steak, carve it like a steak and serve it with a rich bordelaise sauce made from beef bones. We flip the classic arrangement on its side. The anatomy of the first or second plate is there, but in keeping with what our landscape can provide. ~ Dan Barber
Dan Barber feels there is a healthy way to make this a win for our bodies, the farmers, and make it delicious.
I am fascinated by foodie books. I love to read about restaurants, cooking, chefs, and new ways to do things. When I stumbled across The Third Plate while looking for my next audio I was intrigued. We have local friends who gave up meat 2 years ago using the logic that some day, it will not be offered to us anyway as truly the world can not keep up n the ever-growing population and the ever-growing demand.
Seriously, kudos to them… but I am not ready for that day to come. Sheila loves chicken!
Author Dan Barber is not proposing a non meat society, what he is offering up in The Third Plate is a radical change on how we look at the dinner plate. His unique way of looking at the plate and how we can use local resources is fascinating. He proposes how each area of the world uses the resources the land gives them to create delicious meals and support local growth and support.
I wish I took better notes when listening to this audio. There are so many interesting facts as Dan visits sheep farmers, fisheries, and more. The numbers are staggering… the supplies required to complete the demand are almost heartbreaking to me. What people have learned about how a goose dies affects the taste of the meat is amazing.
This is one I will need to purchase the book because I hope to refer to this one time and again. I was truly fascinated with everything I learned. While at points it felt drug out in audio format, I imagine the book would not give the same feel.
Recommended for those who love foodie books like me, people interested in trying new things, and healthy eaters. Dan Barbers thinking makes a lot of sense to me.
I am linking this post up to Beth Fish Reads Weekend Cooking.
Book Journey 