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The Third Plate
- Field Notes on the Future of Food
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
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Publisher's summary
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.
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Critic reviews
“[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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- By shakinfist on 06-30-20
By: Liz Carlisle
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Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
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One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
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A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
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Steak
- One Man's Search for the World's Tastiest Piece of Beef
- By: Mark Schatzker
- Narrated by: Mike Lenz
- Length: 12 hrs
- Unabridged
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"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.
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Journey into a deeper appreciation for beef
- By John Madany on 10-08-20
By: Mark Schatzker
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Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- By: Mark Essig
- Narrated by: Joe Barrett
- Length: 7 hrs and 18 mins
- Unabridged
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As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
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Virtuous Carnivors?
- By David on 04-14-16
By: Mark Essig
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Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
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Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
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Farmacology
- Total Health from the Ground Up
- By: Daphne Miller MD
- Narrated by: Sarah Mollo-Christensen
- Length: 8 hrs and 14 mins
- Unabridged
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Can urban farms reduce neighborhood crime? These may not sound like typical questions for a family physician to consider, but in Farmacology, Daphne Miller, MD, ventures out of her medical office and travels to seven innovative family farms around the country on a quest to discover the hidden connections between how we care for our bodies and how we grow our food. Miller also seeks out the perspectives of noted biomedical scientists and artfully weaves in their research, along with stories from her own practice. Farmacology offers a profound new approach to healing.
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Crystals and all - great book
- By Topherwayne on 02-22-20
By: Daphne Miller MD
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The Soil Will Save Us
- How Scientists, Farmers, and Ranchers Are Tending the Soil to Reverse Global Warming
- By: Kristin Ohlson
- Narrated by: Dina Pearlman
- Length: 7 hrs and 35 mins
- Unabridged
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In The Soil Will Save Us, journalist and bestselling author Kristin Ohlson makes an elegantly argued, passionate case for "our great green hope"—a way in which we can not only heal the land but also turn atmospheric carbon into beneficial soil carbon—and potentially reverse global warming. Her discoveries and vivid storytelling will revolutionize the way we think about our food, our landscapes, our plants, and our relationship to Earth.
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Rambling, mile wide, inch deep treatment of a subject
- By Charles Phillips on 10-17-18
By: Kristin Ohlson
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
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In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
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The Good Food Revolution
- Growing Healthy Food, People, and Communities
- By: Will Allen, Charles Wilson - with, Eric Schlosser - foreword
- Narrated by: Mirron Willis
- Length: 8 hrs and 17 mins
- Unabridged
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A pioneering urban farmer and MacArthur "Genius Award" winner points the way to building a new food system that can feed - and heal - broken communities. An eco-classic in the making, The Good Food Revolution is the story of Will's personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats.
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This story teaches how to take back the soil
- By Shawn Borup on 11-09-19
By: Will Allen, and others
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The Fruit Hunters
- A Story of Nature, Adventure, Commerce, and Obsession
- By: Adam Leith Gollner
- Narrated by: Stephen Hoye
- Length: 11 hrs and 4 mins
- Unabridged
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Tasty, lethal, hallucinogenic, and medicinal - fruits have led nations into wars, fueled dictatorships, and even lured us into new worlds. Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of the earth's most desired foods.
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Interesting world...
- By Henry Scalfo on 07-16-08
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Rancher, Farmer, Fisherman
- Conservation Heroes of the American Heartland
- By: Miriam Horn
- Narrated by: Chris Andrew Ciulla
- Length: 11 hrs and 40 mins
- Unabridged
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Many of the men and women doing today's most consequential environmental work - restoring America's grasslands, wildlife, soil, rivers, wetlands, and oceans - would not call themselves environmentalists; they would be too uneasy with the connotations of that word. What drives them is their deep love of the land - the iconic terrain where explorers and cowboys, pioneers, and riverboat captains forged the American identity. They feel a moral responsibility to preserve this heritage and natural wealth.
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great stories
- By GMMT on 05-15-18
By: Miriam Horn
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Fruitless Fall
- The Collapse of the Honey Bee and the Coming Agricultural Crisis
- By: Rowan Jacobsen
- Narrated by: Rowell Gormon
- Length: 6 hrs and 12 mins
- Unabridged
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Many people will remember that Rachel Carson predicted a silent spring, but she also warned of a fruitless fall, a time with no pollination and no fruit. The fruitless fall nearly became a reality when, in 2007, beekeepers watched 30 billion bees mysteriously die. And they continue to disappear. The remaining pollinators, essential to the cultivation of a third of American crops, are now trucked across the country and flown around the world, pushing them ever closer to collapse.
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Compulsory Reading - Share with Everyone!
- By Charles Koenen on 04-12-20
By: Rowan Jacobsen
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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Animal, Vegetable, Junk
- A History of Food, from Sustainable to Suicidal
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The story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments.
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- The World's Rarest Foods and Why We Need to Save Them
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Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
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Must read
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Food Rules
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Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become best-selling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, minute by minute, accompanied by a concise explanation.
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What listeners say about The Third Plate
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- sanyae herron
- 02-03-15
bad transitions
the transitions between recordings did not transition well. the fade in cut off the front of the word.
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1 person found this helpful
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- Mike Lagesten
- 05-20-16
Excellent read
This book makes you think beyond traditional labels of food or foodies (vegan, vegetarian, etc) for sustainable environments.
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- George Chen
- 07-16-16
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.
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- Kristie Bella Wehe
- 05-16-17
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.
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- Ruth Moll
- 01-15-15
Educational, inspiring, and entertaining.
I'm going to recommend this book to all of my friends who have any interest in health, social issues, or the environment
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- Andre
- 02-01-15
Thought & Palate Provoking
Third Plate represents the next level of understanding and subsequent solutions relating to the mired (and maligned) agro-industrial complex. Unlike most books covering food farming and its impact on the environment, Barber distills the problem into a simple part...if the flavor is there consumers will proactively change how crops (including animals) are harvested to the benefit of our planet, ergo humanity. There are true epiphanies to be found in this book as he spotlights Spanish gastronomy and groundbreaking work of independent organic farmers of the States. Well worth the time and if you exist in the culinary world it should be required reading.
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- Alexa H.
- 06-30-18
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.
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- jonathan
- 05-24-19
Wonderful and Inspiring
A true masterpiece of realising that no problem has just two sides to it, but rather it's a multifaceted issues that can not be given simple yes and no answers.
At times the book feels somewhat stale with mostly namedropping, but nothing that can't be pushed through.
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- Colin Snyder
- 02-10-22
Very Intriguing
Fantastic listen for agriculturalist and chefs alike. The future of food is starting to look very intriguing!
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- Reader Book
- 11-17-14
Optimistic, Intelligent and Provocative
Would you consider the audio edition of The Third Plate to be better than the print version?
Yes! It is read by the author, and he is brilliant.
What other book might you compare The Third Plate to and why?
Those by Wendell Berry and Michael Pollan. Barber offers such hope to another way of living and eating.
What about Dan Barber’s performance did you like?
He was articulate, passionate and so knowledgeable.
Was this a book you wanted to listen to all in one sitting?
Yes.
Any additional comments?
I would love to hear more books read by their authors--they understand their writing and can communicate it.
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1 person found this helpful