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The Third Plate (Field Notes on the Future of Food)
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Product Details
Author:
Dan Barber
Format:
Paperback
Pages:
496
Publisher:
Penguin Publishing Group (April 7, 2015)
Language:
English
ISBN-13:
9780143127154
ISBN-10:
0143127152
Weight:
14oz
Dimensions:
5.48" x 8.42" x 1.01"
Case Pack:
36
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260420T235304_155970475-20260421.xml
Folder:
RandomHouse
As low as:
$15.40
List Price:
$20.00
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
United States
Pub Discount:
65
Imprint:
Penguin Books
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.
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.
