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Dan Barber
Born
New York City, The United States
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More books by Dan Barber…
“The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.”
― The Third Plate: Field Notes on the Future of Food
― The Third Plate: Field Notes on the Future of Food
“After a glass of fino, warm bread was served. It was dark green and smelled overwhelmingly of the sea. “Plankton bread,” said the server, but he didn’t have to. I had heard about Ángel’s signature bread, with its homemade brew of phytoplankton, which Ángel had a laboratory grow for him. “You mix the yeast with the plankton,” he said, “and it gives you a 70 percent better rise in the dough.”
― The Third Plate: Field Notes on the Future of Food
― The Third Plate: Field Notes on the Future of Food
“In the rush to industrialize farming, we’ve lost the understanding, implicit since the beginning of agriculture, that food is a process, a web of relationships, not an individual ingredient or commodity.”
― The Third Plate: Field Notes on the Future of Food
― The Third Plate: Field Notes on the Future of Food
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