The Third Plate: Field Notes on the Future of Food by Dan Barber

The Third Plate: Field Notes on the Future of Food

byDan Barber

Kobo ebook | May 20, 2014

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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.

Title:The Third Plate: Field Notes on the Future of FoodFormat:Kobo ebookPublished:May 20, 2014Publisher:Penguin Publishing GroupLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0698163753

ISBN - 13:9780698163751


Rated 5 out of 5 by from Crazy Good! This is a book that sticks with you. If you are a gardener, an amateur brew master, or have any interest in eating healthy (yes, really healthy) food, this book is worth the money and the time.
Date published: 2015-08-03
Rated 5 out of 5 by from The only thing I didn't LOVE about this book is its main title Don't let its title put you off. The Third Plate ... is one of the best, most engrossing, entertaining, and informative books I've read in years. Only part way into the book does the main title make sense, though that doesn't matter a bit (the subtitle tells you much more). I had heard Dan Barber interviewed before buying it, and ordered it immediately. I galloped through it first for entertainment, then went back and reread much of it for serious thought. It's the book that every food lover, every chef, every restauranteur, everyone in the food or farming industry (big or small), should read and will enjoy. As well, it is lavishly backed up with references that can lead the serious foodie to further fascinating information and documentation. Yet, far from boring or "bookish," it is the book you'll take to bed with you, talk about to your friends, and wish you could remember better, so to quote entertainingly at the next dinner party. You'll be on everyone's guest list (as long as your hosts appreciate great food, and why would you go elsewhere?) Yet it is also a book I would recommend to every politician concerned about the future of food and human priorities, for it has a highly environmental basis, explained rationally and logically. I loved it! Buy it. Read it. Give it as gifts. You'll love it too.
Date published: 2014-10-16