About this product

Product Identifiers

PublisherPenguin Publishing Group

ISBN-100143127152

ISBN-139780143127154

eBay Product ID (ePID)204115134

Product Key Features

Book TitleThird Plate : Field Notes on the Future of Food

Number of Pages496 Pages

LanguageEnglish

TopicSpecific Ingredients / Natural Foods, Food Science, Regional & Ethnic / American / General, Agriculture / General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Essays & Narratives

Publication Year2015

GenreCooking, Technology & Engineering, Social Science

AuthorDan Barber

FormatTrade Paperback

Dimensions

Item Height1 in

Item Weight13.8 Oz

Item Length8.4 in

Item Width5.5 in

Additional Product Features

Intended AudienceTrade

TitleLeadingThe

Dewey Edition23

Grade FromTwelfth Grade

Dewey Decimal641.3/02

Synopsis"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., "Not since Michael Pollan has such a powerful storyteller emerged to reform American food." -- The Washington Post "Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's an inspiring message that could truly help save our water, air and land before it's too late." -- The Chicago Tribune "Barber writes a food manifesto for the ages." -- Pittsburgh-Post Gazette 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.