第三餐盘
The third plate
Dan Barber · 初版 2014 年
3人推荐
4位读者提及
5次提及
“在THE THIRD PLATE中，著名大厨Dan Barber介绍了一种代表美国餐饮未来的全新料理风格。Barber探讨了美国食物的演进历程：从工业化生产、重肉类的‘第一道菜盘’，到草饲肉类配有机蔬菜的‘第二道菜盘’。他指出，这两种模式最终既不可持续也不健康。相反，Barber倡议美国人应转向‘第三道菜盘’，即一种扎根于季节性产出、牲畜自然生长节律、全谷物以及少份量散养肉类的饮食风格。Barber的这部著作描绘了……”
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……变得流行起来时，我也产生过类似的疑问：为什么一种被多个文明当了几百年主食的食物，突然间就变得“对身体不好了”？Dan Barber 写过一本关于这个的书叫《The Third Plate》，它从烹饪的角度为我提供了很棒的营养学入门知识。他也是 Netflix《主厨的餐桌》（Chef's Table）第一季里重点介绍的主厨之一。
…become popular, I had a similar question as to why a food that had been a staple of multiple civilisations for hundreds of years had suddenly become "bad for you". Dan Barber has a book on this called The Third Plate, which served as a great introduction for me on nutrition, but from a culinary perspective. He's also one of the chefs profiled in the first season of Netflix's Chef's Table.
我真的很喜欢 Dan Barber 写的《The Third Plate》（https://www.amazon.com/Third-Plate-Field-Notes-Future/dp/014...）。虽然我不知道书中探索的那些方法到底能不能养活全世界的人口。我真的很喜欢……
I really enjoyed the book Third Plate by Dan Barber. (https://www.amazon.com/Third-Plate-Field-Notes-Future/dp/014...) While I don't know if the methods explored in the book will be able to sustain the entire world population. I really liked…
……那些和你自己的世界观截然相反的东西。正因如此，我读了 Graham Hancock 的《Supernatural: Meetings with the Ancient Teachers of Mankind》，三观都被颠覆了。最后，我推荐 Dan Barber 的《The Third Plate: Field Notes on the Future of Food》。关于食物、自然等话题我读过很多书，但 Barber 敏锐地切中了我们当前（考虑到疫情，其实是刚刚过去的）食物问题的核心……
…things that are antithetical to your own world view. For this reason I read and had my mind bent by Supernatural: Meetings with the Ancient Teachers of Mankind - Graham Hancock. Finally, I offer The Third Plate: Field Notes on the Future of Food by Dan Barber. I have read a lot about food, nature, etc. but Barber nails the heart of the problem with our current (really recent past, in light of the pandemic) food…
在 Blue Hill at Stone Barns 的主厨 Dan Barber 写的《The Third Plate》一书中，有几个类似的故事，讲述了复兴“卡罗来纳米饭厨房”（Carolina Rice Kitchen）传统美食的努力。说到这种复兴努力，我特别想到了 Anson Mills [1]——他们在种植并销售 Carolina Gold Rice（卡罗来纳黄金米）、全麦粉（Graham Flour）、贝尼芝麻（Bennie seeds）……
There are a few stories like this related to revival of the Carolina Rice Kitchen heritage cuisine in the book The Third Plate by chef Dan Barber of Blue Hill at Stone Barns. Anson Mills [1] in particular come to mind in regard to the revival effort - they’re growing and selling Carolina Gold Rice, Graham Flour, Bennie seeds,…
也许是因为《The Third Plate》把它吹得太神，再加上 Anson 那套相当讲究的推荐烹饪法让人期待拉满，但我并没有被它惊艳到。话虽如此，我还是会定期批量购买 Anson 的大米华夫饼预拌粉（绝了），……
Perhaps it had been built up by Third Plate and also the expectation that comes with Anson’s rather fussy recommended preparation but I failed to have my doors blown off by it. With that said, I regularly buy in bulk Anson’s rice waffle mix (incredible),…