The Third Plate: Field Notes on the Future of Food
ISBN-13:
9780143127154
ISBN-10:
0143127152
Edition:
Reprint
Author:
Dan Barber
Publication date:
2015
Publisher:
Penguin Books
Format:
Paperback
496 pages
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Book details
ISBN-13:
9780143127154
ISBN-10:
0143127152
Edition:
Reprint
Author:
Dan Barber
Publication date:
2015
Publisher:
Penguin Books
Format:
Paperback
496 pages
Summary
The Third Plate: Field Notes on the Future of Food (ISBN-13: 9780143127154 and ISBN-10: 0143127152), written by authors
Dan Barber, was published by Penguin Books in 2015.
With an overall rating of 4.4 stars, it's a notable title among other
Culinary Biographies
(Cooking Education & Reference, Essays, Celebrities & TV Shows, Engineering, Food Science, Agricultural Sciences) books. You can easily purchase or rent The Third Plate: Field Notes on the Future of Food (Paperback) from BooksRun,
along with many other new and used
Culinary Biographies
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.71.
Description
“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.
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