The Third Plate: Field Notes on the Future of Food

by Barber, Dan
ISBN: 9780143127154
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Overview

"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.

  • Format: TradePaperback
  • Author: Barber, Dan
  • ISBN: 9780143127154
  • Condition: Used
  • Dimensions: 8.30 x 1.00
  • Number Of Pages: 496
  • Publication Year: 2015

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  • Inventing A New, Sustainable American Cuisine

    Josh L. - 3 years 6 months ago

    Dan Barber is an American chef interested in sustainable agriculture. He is fascinated by the way traditional cuisines around the world make use of all of their respective culture's agricultural products, with delicious and incredibly varied results. He theorizes that the problem with American agriculture is actually a problem with the way Americans EAT, focusing on prime cuts of meat. Barber's calls for the invention of totally new regional American cuisines, each tailored to what their environment can sustainably support. A call to invent a totally new style of food? What will Kansas City food taste like in fifty years? I have no idea, but I'm excited to find out.

    HPB Staff Review