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.

Los investigadores deben citar este trabajo de la siguiente manera:

• Martin, S. J., (2025), "The Third Plate: Field Notes on the Future of Food", HSSCommons: (DOI: 10.15353/cfs-rcea.v1i2.47)

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1. Dan Barber
2. future of food

Original publication: Martin, Sarah J. "The Third Plate: Field Notes on the Future of Food." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 1, no. 2, 2014, pp. 4-6. DOI: 10.15353/cfs-rcea.v1i2.47. This material has been re-published in an unmodified form on the Canadian HSS Commons with the permission of Canadian Food Studies / La Revue canadienne des études sur l'alimentation. Copyright © the author(s). 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. For details, see creativecommons.org/licenses/.