The Third Plate: Field Notes on the Future of Food

New York: 2015
First printing, Trade paperback, New,
485 pp.
Cover artwork by: John Burgoyne

Was $18.00. Heard this guy on NPR or is it called something else these days? Anyhow, he knows his stuff (this Barber guy) and his interview on NPR was very interesting and compelling. “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 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.” #55867

Price: $18.00 save 50% $9.00

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