Hey there Team! How are you doing? I hope you all had a good week so far.
I really like going to bookstores. But, living in Europe it’s hard to find bookstores with an interesting selection in English. Therefore I am always happy when I’m in an English speaking city that also happens to have a great bookstore. When I was in New York a few months back I was specifically looking for one book, which I found. And right next to it stood “The Third Plate” with the subtitle field notes on the future of food, by Dan Barber.
I had heard about Dan Barber before, because I had watched his TED talks. He is also known from Netflix Chef’s Table Season 1. He is the co-owner and Chef of Blue Hill at Stone Barns, and Blue Hill in Manhattan’s West Village. From his TED talks you really understand his passion for great tasting food. I didn’t know that he had written a book though. On the front of the cover it said:
“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.”
-The Washington Post
I was immediately hooked and got the book.
But what makes great tasting food? Is it all about using the best quality ingredients? One might think so, yes. Well, how do we get the best flavor from those ingredients? Does the soil it grows in have anything to do with that? Yes, that seems reasonable. If so, what agricultural system best sustains high quality produce? Is how we eat today really sustainable for the future, and if not what needs to change?
“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.”
– Malcolm Gladwell
If you are at all interested in the food that you eat, and what great flavor really means, you don’t want to miss this book. It’s such an interesting and well written book I wish I could get you all to read it. And in the light of the latest Lancet report it becomes even more interesting. Food for thought indeed.
Get The Third Plate this weekend and enjoy!