The Third Plate: Field Notes on the Future of Food,by Dan Barber

by Dan Barber

The Third Field Notes on the Future of Food,by Dan Barber (Spiral-bound)


"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 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.

496 pages, Spiral-bound

Published April 7, 2015

About the author

Dan Barber (born 1969) is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He is a 1992 graduate of Tufts University, where he received a B.A. in English, and a graduate of the French Culinary Institute, now known as The International Culinary Center.