top of page

The Third Plate: Field Notes on the Future of Food 

by Dan Barber

 

“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.

 

Publisher: Penguin Books

Publication Date: April 7, 2015

Format: Paperback

Pages: 496

Dimensions: 5.5 x 8.4in

ISBN: 978-0143127154

The Third Plate

SKU: 9780143127154
$19.00Price
Out of Stock

     

    2724 NE ALBERTA STREET, Portland,Oregon 

    503.575.2866 - viviennepdx@gmail.com

    OPEN Thursday-Monday 12-6pm 

     PORTLAND'S COokbook STORE

    vivienne logo

    Vivienne is Portland's independent, woman-owned cookbook store.

     

    We're also a wine bar, we do book and kitchenware consignment, we host cookbook classes, book talks, private parties, and more.

    bottom of page