We are currently making improvements to the Audible site. In an effort to enhance the accessibility experience for our customers, we have created a page to more easily navigate the new experience, available at the web address www.audible.com/access.
Call anytime(888) 283-5051
The Third Plate: Field Notes on the Future of Food | [Dan Barber]

The Third Plate: Field Notes on the Future of Food

The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that - for the sake of our food, our health, and the future of the land - America’s cuisine required a radical transformation.
Regular Price:$31.50
  • Membership Details:
    • First book free with 30-day trial
    • $14.95/month thereafter for your choice of 1 new book each month
    • Cancel easily anytime
    • Exchange books you don't like
    • All selected books are yours to keep, even if you cancel
  • - or -

Your Likes make Audible better!

'Likes' are shared on Facebook and Audible.com. We use your 'likes' to improve Audible.com for all our listeners.

You can turn off Audible.com sharing from your Account Details page.

OK

Publisher's Summary

The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that - for the sake of our food, our health, and the future of the land - America’s cuisine required a radical transformation.

The revelations Barber shares in The Third Plate took root in his restaurant’s kitchen. But his process of discovery took him far afield - to alternative systems of food production and cooking that maximize sustainability, nutrition, and flavor. Barber explores the traditional farming practices of the Spanish dehesa, a uniquely vibrant landscape that has been fine-tuned to produce the famed jamón ibérico. Along the Atlantic coast, he investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna fishing tradition. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cutting-edge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malters. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber proposes a new definition for ethical and delicious eating destined to refashion Americans’ deepest beliefs about food.

Traditionally, Americans have dined on the "first plate", a classic meal centered on meat with few vegetables. Thanks to the burgeoning farm-to-table movement, many people have begun eating from the "second plate", the new ideal of organic, grass-fed meats and local vegetables. But neither model, Barber shows, supports the long-term productivity of the land. Instead, he calls for a "third plate", a new pattern of eating rooted in cooking with and celebrating the whole farm - an integrated system of vegetable, grain, and livestock production.

The Third Plate is truly a publishing event: a monumental work of personal insight and global analysis that definitively remakes the understanding of nutrition, agriculture, and taste for the 21st century. Barber 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

What Members Say

Average Customer Rating

4.6 (64 )
5 star
 (46)
4 star
 (14)
3 star
 (2)
2 star
 (1)
1 star
 (1)
Overall
4.7 (58 )
5 star
 (44)
4 star
 (12)
3 star
 (1)
2 star
 (1)
1 star
 (0)
Story
4.5 (58 )
5 star
 (35)
4 star
 (19)
3 star
 (2)
2 star
 (2)
1 star
 (0)
Performance
Sort by:
  •  
    Andy Westport, CT, United States 06-12-14
    Andy Westport, CT, United States 06-12-14 Member Since 2002
    HELPFUL VOTES
    489
    ratings
    REVIEWS
    435
    328
    FOLLOWERS
    FOLLOWING
    245
    0
    Overall
    Performance
    Story
    "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.

    3 of 3 people found this review helpful
  •  
    Michael 06-19-14
    Michael 06-19-14 Member Since 2014
    HELPFUL VOTES
    2
    ratings
    REVIEWS
    3
    1
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    Performance
    Story
    "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


    2 of 2 people found this review helpful
  •  
    Steven D. Ward Independence, MO 06-03-14
    Steven D. Ward Independence, MO 06-03-14 Member Since 2013
    HELPFUL VOTES
    3
    ratings
    REVIEWS
    25
    3
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    Performance
    Story
    "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.

    2 of 2 people found this review helpful
  • Showing: 1-3 of 3 results

    There are no listener reviews for this title yet.

Report Inappropriate Content

If you find this review inappropriate and think it should be removed from our site, let us know. This report will be reviewed by Audible and we will take appropriate action.

Cancel

Thank You

Your report has been received. It will be reviewed by Audible and we will take appropriate action.