The Third Plate: Field Notes on the Future of Food

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9780143127154: The Third Plate: Field Notes on the Future of Food

Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible.

The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat.

The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.

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Book Description:

The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious.

From the Back Cover:

'I thought it would be impossible for Dan Barber to be as interesting on the page as he is on the plate. I was wrong' Malcolm Gladwell

Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible.

The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat.

The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.

'Barber is a stylish writer and a funny one, too' New York Times

'Eloquent and thoughtful . . . A must read' Al Gore

'Dan Barber is not only a great chef, he's also a fine writer' Eric Schlosser, author of Fast Food Nation

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Book Description Penguin Books, 2015. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "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 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. Bookseller Inventory # ABE_book_new_0143127152

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Book Description Penguin Books, United States, 2015. Paperback. Book Condition: New. Reprint. 211 x 137 mm. Language: English . Brand New Book. 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 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. Bookseller Inventory # KNV9780143127154

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Book Description Penguin Books, United States, 2015. Paperback. Book Condition: New. Reprint. 211 x 137 mm. Language: English . Brand New Book. 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 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. Bookseller Inventory # KNV9780143127154

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