The Third Plate: Field Notes on the Future of Food

Authors

  • Sarah J Martin University or Waterloo

DOI:

https://doi.org/10.15353/cfs-rcea.v1i2.47

Keywords:

future of food, Dan Barber

Abstract

It is hard to avoid the question of the future of food these days. Filmmakers, scholars, activists and book authors are fretting over what is to be done. Joining the fray is Dan Barber, ‘chef activist’ at Blue Hill Restaurant at the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York, and at Blue Hill New York City. His book, The Third Plate offers a culinary vision of the future where “the entirety of the landscape, and how it fits together” is served on a dinner plate. Barber has famously been a practitioner of the farm to table cooking, a cooking that is reliant on a host of farmers and chefs who work together to produce good food while also trying to make a living in two enterprises—farming and restaurants—that are famously money-losers.

Author Biography

Sarah J Martin, University or Waterloo

Sarah J. Martin is a PhD candidate at the Balsillie School of International Affairs, University of Waterloo in Global Governance and Global Political Economy. In particular, she examines the interactions between finance, markets and agriculture. Sarah’s research interests are informed by her experiences as a cook and chef in a variety of settings from institutional cafeterias to high-end restaurants to remote logging camps. These experiences have led to a particular interest in how politics are practiced in the everyday.
photo of a figure standing behind a pile of food books, one of which has a cleaver in it

Downloads

Published

2014-08-18

How to Cite

Martin, S. J. (2014). The Third Plate: Field Notes on the Future of Food. Canadian Food Studies La Revue Canadienne Des études Sur l’alimentation, 1(2), 4–6. https://doi.org/10.15353/cfs-rcea.v1i2.47

Issue

Vol. 1 No. 2 (2014): Book Reviews (and an event review!)

Section

Book/Art/Event Review

License

Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. (See more on Open Access.)