The Third Plate: Field Notes on the Future of Food

Dan Barber, award-winning chef, moves beyond "farm-to-table" to offer a revolutionary way of eating in The Third Plate. After more than a decade investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that—for the sake of our health and the future of the land—America's cuisine required a radical transformation. Drawing on the wisdom and experience of chefs, farmers, and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating. Barber charts a bright path for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.