I just picked up Dan Barber's The Third Plate: Field Notes on the Future of Food and I can not wait to devour it (ha! jokes!)
After discovering the work of food writer Michael Pollan in college, I changed my eating habits. First, I decided to only make meat 15% of my diet. Then, I gave up meat all together. Since moving to Seattle I've started to eat fish but not very often, and only if I know it was locally caught. My interest in the American diet has increased along with my changing food habits, anc I'm excited to read a book by a chef who has seen how the food movement has developed on a global scale.
From the book jacket:
At the heart of today’s optimistic, farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but Chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn’t involve truly delicious food. Based on ten years of surveying farming communities around the world, Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good, too.Can't wait.
Have you read The Third Plate yet? Did you love/hate it?
You can learn more about Dan Barber through his TED Talks, or read/listen to this nice piece on NPR about the book.
Also, The Third Plate has a pretty nice book website, if you're into that sort of thing.
And, I'm convinced I need to eat at Barber's restaurant, Blue Hill Farm, ASAP.
another great food book: Eat the City
My first Pollan read: In Defense of Food
delicious-looking fictitious dishes