The Third Plate Field Notes on the Future of Food [Paperback]

“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 visionaryNew York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’sChef’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’sThe Third Platecharts 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.The Chicago Tribune
“[A]uthor Dan Barber's tales areengaging, funny and delicious...The Third Plateinvites inevitable comparisons with Michael Pollan'sThe Omnivore's Dilemma, which Barber invokes more than once. And, indeed, its framework of a foodie seeking truth through visits with sages and personal experiments echoes Pollan's landmark tome (not to mention his passages on wheat cultivation, which, astonishingly, best Pollan's corn cultivation chapters by many pages.) Butat the risk of heresy,I would call thisThe Omnivore's Dilemma 2.0...The Third Plateserves as a brilliant culinary manifesto with a message as obvious as it is overlooked.Promote, grow and eat a diet that's in harmony with the earth and the earth will reward you for it. It'san inspiring message that could truly help save our water, air and land before it's too late.”

The Washington Post
Not since MiclX