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Description

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 best-selling 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.

©2014 Dan Barber (P)2014 Penguin Audio

Ce que les critiques en disent

“[A]uthor Dan Barber's tales are engaging, funny and delicious... The Third Plate invites inevitable comparisons with Michael Pollan's The Omnivore's Dilemma, which Barber invokes more than once. And, indeed, its framework of a foodie seeking truth through visits with sages and personal experiments echoes Pollan's landmark tome (not to mention his passages on wheat cultivation, which, astonishingly, best Pollan's corn cultivation chapters by many pages.) But at the risk of heresy, I would call this The Omnivore's Dilemma 2.0... The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. Promote, grow and eat a diet that's in harmony with the earth and the earth will reward you for it. It's an inspiring message that could truly help save our water, air and land before it's too late.” (The Chicago Tribune)

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” (The Washington Post)

“There hasn’t been a call-to-action book with the potential to change the way we eat since Michael Pollan’s 2006 release, The Omnivore’s Dilemma. Now there is. Dan Barber’s The Third Plate: Field Notes on the Future of Food is a compelling global journey in search of a new understanding about how to build a more sustainable food system….The Third Plate is an argument for good rather than an argument against bad. This recipe might at times be challenging, but what’s served in the end is a dish for a better future….Barber writes a food manifesto for the ages.” (Pittsburgh-Post Gazette)

"Compelling... The Third Plate reimagines American farm culture not as a romantic return to simpler times but as a smart, modern version of it...The Third Plate is fun to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion.” (The Wall Street Journal)

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Ce que les auditeurs disent de The Third Plate

Moyenne des évaluations de clients
Au global
  • 4.5 out of 5 stars
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  • Au global
    5 out of 5 stars
  • Performance
    5 out of 5 stars
  • Histoire
    5 out of 5 stars
  • Kyra
  • 2015-02-21

This is what a paradigm shift feels like.

Well researched and thoughtfully presented. This book is a blueprint for an intelligent food production discussion as we try to recover from consequences of current agriculture policy.

7 les gens ont trouvé cela utile

  • Au global
    4 out of 5 stars
  • Performance
    4 out of 5 stars
  • Histoire
    4 out of 5 stars
  • masonpamela@sprintmail.com
  • 2014-10-04

Good Information - Well Told

If you could sum up The Third Plate in three words, what would they be?

Know Your Food

What was one of the most memorable moments of The Third Plate?

I am so happy to read a book about food that starts with a discussion of the quality of the soil, the presence of indigenous plants, shrubs and trees as forage for animals, and the criteria of flavor as the most important quality of food. This is an important book and is also informative and entertaining.

Which scene was your favorite?

I especially enjoyed his description of the Glass Onion cafe and its menu.

Did you have an extreme reaction to this book? Did it make you laugh or cry?

Not really since this is non-fiction. Must say that the degradation of American food sometimes makes me cry and any discussion of Round Up Ready seed always makes me cry. Barber discusses the age old tradition of seed saving and how important that is to the very essence of farming and what blasphemy it is for a chemical company to patent seeds that they couldn't possibly 'own'.

Any additional comments?

The chef/writer is probably not the best reader for this book. His narrations becomes a little dull at times whereas a professional could enliven the text more. Also, I wish non-fiction work such as this could come with a bibliography in pdf for download. Barber refers to many other books and articles; many of them I would like to read.

12 les gens ont trouvé cela utile

  • Au global
    5 out of 5 stars
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  • Histoire
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  • Kate
  • 2015-02-05

Such a, surprise, really enjoyed this book

This was a terrific book to listen to. As a food grower and a food eater and someone who's trying to live more consciously on this earth I learned a tremendous amount from the author. He goes into such depth and detail traveling all around the world providing history and depth of experience that made this a really enlightening listen. I would put this book at the top of any list of book on food and farming, maybe even the best so far. A terrific story teller with a tremendous depth of knowledge around food and soil and offering many directions for more sustainable eating

3 les gens ont trouvé cela utile

  • Au global
    5 out of 5 stars
  • Performance
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  • John
  • 2015-01-03

Thought provoking

Loved it. This book has made me rethink everything I eat and do. Enough story telling to keep you engagef

3 les gens ont trouvé cela utile

  • Au global
    5 out of 5 stars
  • Performance
    4 out of 5 stars
  • Histoire
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  • One Consumer
  • 2014-11-15

I love this book.

Would you listen to The Third Plate again? Why?

I have listened to the Third Plate again and again. I hear something new each time.

Was there a moment in the book that particularly moved you?

Dan's visit to Spain has me planning and saving so I can make the trip!

Any additional comments?

This book and Dan's view has opened many doors and sparked ideas that I have acted upon. I consider myself a self educated foodie and Dan has given me inspreation and showed that there is so much more to learn. Dan, thanks for this book.

3 les gens ont trouvé cela utile

  • Au global
    4 out of 5 stars
  • Performance
    4 out of 5 stars
  • Histoire
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  • Andy
  • 2014-06-12

What we'll be eating in 2025

Good overview of what is next in the world of sustainable food. Also, a close look at how some very talented folks raise animals/grow food that tastes great, and improves the environment at the same time.

6 les gens ont trouvé cela utile

  • Au global
    4 out of 5 stars
  • Performance
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  • Histoire
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  • Steve Word
  • 2014-06-03

I don't think I'm the intended market for the book

What made the experience of listening to The Third Plate the most enjoyable?

There are some interesting aspects to the book, like learning about how cows can sense healthier grass, and the author's detailed explanations of how and why organic goods are tastier (something I never really believed, although I support organic/sustainable agriculture anyway).

Who was your favorite character and why?

The author. He tells personal stories along the way of finding answers to his questions.

Did Dan Barber do a good job differentiating all the characters? How?

I suppose. Kinda neutral on this one.

Was there a moment in the book that particularly moved you?

Not really. I believe the author is sincere in his quest, but not being a foodie, farmer, or even gardener, I found myself spacing out a lot of the time.

Any additional comments?

I read reviews that compared this book to Omnivore's Dilemma. It's an apt comparison, but I would add that if OD was the equivalent of a "Food 101" course, then Third Plate is like a senior seminar. It's quite a step up in terms of depth, in my opinion, and probably best for people with established deep interest in farming or cooking in gourmet restaurants. I'm sure it's an amazing book for it's target market, but I'm just casually trying to learn more about biology. The author is clearly very knowledgeable on the topic and I would encourage anyone that fits the above description to give this a read.

15 les gens ont trouvé cela utile

  • Au global
    5 out of 5 stars
  • Performance
    5 out of 5 stars
  • Histoire
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  • Caleb Cole
  • 2020-11-30

Well worth the read! Better than I expected!

I didn't realize this book would be about farming sustainability, not did I realize I'd be interested in a topic, BUT WOW! For any chef and food lover alike, I highly recommend this book!

2 les gens ont trouvé cela utile

  • Au global
    5 out of 5 stars
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  • hbrkeeley
  • 2021-03-09

Excellent

A wonderful journey that opened my eyes to many types of agriculture for which I knew nothing. I can’t wait to learn more about what each of these farmers, chefs, and cultivators had done since the book came out. Thank you chef Barber!

1 personne a trouvé cela utile

  • Au global
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  • Michael
  • 2014-06-19

My New Favorite Book!!

What made the experience of listening to The Third Plate the most enjoyable?

I became interested in this book after watching a Ted Talk by Dan Barber talking about Foie Gras. In the talk as in this book he focuses on the interdependence of species with nature and the soil and the great tasting food.

I highly recommend.

What other book might you compare The Third Plate to and why?

The Ominvore's Dilemma

5 les gens ont trouvé cela utile