The Third Plate

Field Notes on the Future of Food

| 4.48 | 5,695 ratings and reviews

Recommended by Chef Tzac, and 1 others. See all reviews

Ranked #12 in Restaurant, Ranked #14 in Agriculture — see more rankings.

Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. less
Buy on Amazon

Reviews and Recommendations

We've comprehensively compiled reviews of The Third Plate from the world's leading experts.

Chef Tzac What an incredibly insightful and important book by @DanBarber —a must for aspiring chefs and food entrepreneurs—talking about a much needed food system that’s both sustainable AND delicious! Major inspiration for my #IndianFoodMovement. #thirdplate https://t.co/Orruzmcruh (Source)

Rankings by Category

The Third Plate is ranked in the following categories:

Similar Books

If you like The Third Plate, check out these similar top-rated books:

Learn: What makes Shortform summaries the best in the world?

Learn More