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The Third Plate

Field Notes on the Future of Food

The Third Plate by Dan Barber
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“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post

Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.


From the Trade Paperback edition.
Penguin Publishing Group; May 2014
448 pages; ISBN 9780698163751
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Title: The Third Plate
Author: Dan Barber
 
ISBNs
9780698163751
9781594204074