About the book
“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.
Editions of The Third Plate
- Hardcover
- ISBN 9781594204074
- Paperback
- ISBN 9780143127154
- EBook
- ISBN 9780698163751
- AudioStreaming
- ISBN 9780698179806
- AudioStreaming
- ISBN 9780553544442
- AudioDisc
- ISBN 9781611763218
Read an Excerpt
“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.
Frequently Asked Questions
What is The Third Plate about?
“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.
What core themes, tropes, or subjects are explored in The Third Plate?
Society and Social Sciences > Society and culture: general > Cultural and media studies > Cultural studies > Cultural studies: food and society
Where can I read a sample of The Third Plate?
You can read an official preview of the few pages here https://www.book2look.com/book/9781594204074
Who is/are the Author/s of the book The Third Plate?
Dan Barber
What are the ISBN numbers for the physical and digital editions?
The Third Plate is available as hardcover(ISBN 9781594204074) and paperback(ISBN 9780143127154) and ebook(ISBN 9780698163751) and audiostreaming(ISBN 9780698179806) and audiostreaming(ISBN 9780553544442) and audiodisc(ISBN 9781611763218)
Where can I buy The Third Plate online or support local independent bookshops?
You can buy The Third Plate from below
Where can I buy The Third Plate?