Visions of a Truly Nourishing Dinner
I first encountered Dan Barber's The Third Plate: Field Notes on The Future of Food while doing research for a session I was asked to lead for the Texas Chefs Association annual convention. In a quick Google search looking for inspiration I found Barber's book. In this work the author provides a handy tool to describe the evolution of food over the last 20 years and the hope of a meal that could nourish and sustain a better world. I feel it is worthwhile to let Barber describe the three meals that reflect this evolution...
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Copyright (c) 2015 Matt Hess
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