The Third Plate Field Notes on the Future of Food 1st edition by Dan Barber – Ebook PDF Instant Download/Delivery: 0143127152, 978-0143127154
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Product details:
ISBN 10: 0143127152
ISBN 13: 978-0143127154
Author: Dan Barber
“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post
“Dan Barber’s tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It’s an inspiring message that could truly help save our water, air and land before it’s too late.” —The Chicago Tribune
“Barber writes a food manifesto for the ages.” —Pittsburgh-Post Gazette
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.
The Third Plate Field Notes on the Future of Food 1st Table of contents:
INTRODUCTION
PART I | SOIL
CHAPTER 1
CHAPTER 2
CHAPTER 3
CHAPTER 4
CHAPTER 5
CHAPTER 6
PART II | LAND
CHAPTER 7
CHAPTER 8
CHAPTER 9
CHAPTER 10
CHAPTER 11
CHAPTER 12
CHAPTER 13
PART III | SEA
CHAPTER 14
CHAPTER 15
CHAPTER 16
CHAPTER 17
CHAPTER 18
CHAPTER 19
CHAPTER 20
CHAPTER 21
CHAPTER 22
CHAPTER 23
CHAPTER 24
PART IV | SEED
CHAPTER 25
CHAPTER 26
CHAPTER 27
CHAPTER 28
CHAPTER 29
CHAPTER 30
CHAPTER 31
EPILOGUE
ACKNOWLEDGMENTS
NOTES
FURTHER READING
INDEX
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Tags: Dan Barber, The Third, the Future