Review: “The Third Plate: Field Notes on the Future of Food”

barber, third plate

12 Responses

  1. Tapper says:

    Hello. A fine review. Your Kale example throughout the review is spot on and I fully understand what you are saying there. Please help me as I struggle to understand the “shallow aesthectics farm-to-table dining.” and the drawbacks there.
    I have a particular interest in the farm-to-table schemes that the trendy, high end restaurants around NYC( and other food cities) operate on and what goes on in those relationships with the farm, fishmonger, chefs, managers, and investors of said trendy eateries. Could you point me in the direction of some reading if any is out there on this. When I see restaurant reviews with those little plates of only the finest ingredients meticulously fussed over it is obvious that something is rubbing up against ecology and ethics in the creating of these plates. I cannot be the only one that sees this… But I have no way to articulate, no reference point regarding the disconnect.
    Thank you for this piece.
    Bon appetite,

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