The Dish: The Lives and Labor Behind One Plate of Food

Have you ever wondered about the journey of a single white dish, tracing every hand and ingredient that has ever touched it? This book looks at the event chain following a single ceramic plate to give the reader a more macroscopic perspective of our food supply, including the food and restaurant industries. As consumers, people considering this question of the Dish’s Journey start at the end — receiving their meal at a restaurant, exchanges that might happen hundreds or more times depending on the establishment. The author brings together the full cast of people involved in the final product, from the kitchen to the field — the labor that produces the ingredients and the one that produces the final product. The author will explore all different sorts of organizations, from the a more typical scenario to newer ones such as the farm-to-table movement. With the insight of this book, the reader’s perspective on each restaurant exchange might changed forever.