Monday, December 11, 2023

The Dish: The Lives and Labor Behind One Plate of Food (Andrew Friedman)

If you've ever dined at a restaurant that's not a chain and sources its ingredients from local farms, you might have wondered about the journey of your food from farm to plate. Andrew Friedman's The Dish: The Lives and Labor Behind One Plate of Food takes it one step further, incorporating the lives and labor that go into making that dish you really like.

The Dish is about not just the journey of the food that goes on your plate but also about those responsible for growing the food, making the dish, and cleaning up after you eat it. Friedman also shares the stories of several purveyors that raise beef, pork, and produce and the journey those ingredients take from regional farms in the Midwest to one specific Chicago restaurant.

We learn in The Dish that a restaurant's kitchen is made up of a diverse mix of talent from many different places. We also learn that getting into food service often happens for a specific reason or because of an event from a person's childhood. Most importantly, we learn that behind one plate of food in a restaurant are many people who play a part in bringing that experience to you. The Dish delivers a great reading experience on the restaurant industry.