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The Third Plate - Field Notes on the Future of Food-logo

The Third Plate - Field Notes on the Future of Food

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. From the Trade Paperback edition.

"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. From the Trade Paperback edition.
More Information

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. From the Trade Paperback edition.

Language:

English

Length:

14h 31m


Chapters

Chapter 1
Chapter 1

00:39


Chapter 2
Chapter 2

44:13


Chapter 3
Chapter 3

14:35


Chapter 4
Chapter 4

09:05


Chapter 5
Chapter 5

26:19


Chapter 6
Chapter 6

31:52


Chapter 7
Chapter 7

18:34


Chapter 8
Chapter 8

42:01


Chapter 9
Chapter 9

35:15


Chapter 10
Chapter 10

31:05


Chapter 11
Chapter 11

13:42


Chapter 12
Chapter 12

18:47


Chapter 13
Chapter 13

11:07


Chapter 14
Chapter 14

52:11


Chapter 15
Chapter 15

31:21


Chapter 16
Chapter 16

24:04


Chapter 17
Chapter 17

15:32


Chapter 18
Chapter 18

25:50


Chapter 19
Chapter 19

34:41


Chapter 20
Chapter 20

17:33


Chapter 21
Chapter 21

22:47


Chapter 22
Chapter 22

09:58


Chapter 23
Chapter 23

10:56


Chapter 24
Chapter 24

43:22


Chapter 25
Chapter 25

24:48


Chapter 26
Chapter 26

10:48


Chapter 27
Chapter 27

23:39


Chapter 28
Chapter 28

18:05


Chapter 29
Chapter 29

24:51


Chapter 30
Chapter 30

30:59


Chapter 31
Chapter 31

19:50


Chapter 32
Chapter 32

54:44


Chapter 33
Chapter 33

28:34


Chapter 34
Chapter 34

48:17


Chapter 35
Chapter 35

00:58