The Third Plate: Field Notes on the Future of Food

“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.

• Letters to a Young Farmer: On Food, Farming, and Our Future
• Farmacology: Total Health from the Ground Up
• The Unsettling of America: Culture & Agriculture
• The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
• Kiss the Ground: How the Food You Eat Can Reverse Climate Change, Heal Your Body & Ultimately Save Our World
• In Defense of Food: An Eater's Manifesto
• The Omnivore's Dilemma: A Natural History of Four Meals
• Kitchen (A Black cat book)
• Food Politics: How the Food Industry Influences Nutrition and Health (Volume 3) (California Studies in Food and Culture)
• Dirt to Soil: One Family's Journey into Regenerative Agriculture