The Third Plate

Field Notes on the Future of Food

By: Dan Barber

Narrated by: 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.

bad transitions

the transitions between recordings did not transition well. the fade in cut off the front of the word.

Excellent read

This book makes you think beyond traditional labels of food or foodies (vegan, vegetarian, etc) for sustainable environments.

I love this book

this book has become one of my favorites. I really enjoy how deeply chef Barber's curiosity and investigation into various aspects of food, flavor, history, and how to bring incredible flavor to the table. I love the way he describes the growth medium. it has I inspired me to want to be a farmer and a chef.

Chef breaks down food in America

If you’re interested in how we grow, serve and eat food in the US, this is the book for you. Dan Barber does a lovely job of really digging into all parts of how we get our food, looking around the world at crazy things like natural foie gras and fish farms and phytoplankton bread to bring back home. He does a very good job narrating, and I appreciate that it is in his own voice. That said, he is not quite up to the quality of most professional narrators and if that bugs you, you may not make it through this book. The description field notes is perfect because it is a little all over the place, investigating whatever he is into.

I Can't Recommend This Book Enough

Would you listen to The Third Plate again? Why?

I've already started. There's just so much thought-provoking information here.

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

The Omnivore's Dilemma. It get's you thinking about food, farming, the environment and the connectedness of everything.

What about Dan Barber’s performance did you like?

Good tone, good pacing.

Was this a book you wanted to listen to all in one sitting?

Yes.

Any additional comments?

I've been trying to get everyone I know to read or listen to this book.