The Third Plate: Field Notes on the Future of Food
Dan Barber (Penguin)
Barber, journalist and chef of the trailblazing farm-to-table restaurant Blue Hill at Stone Barns Center for Food and Agriculture, New York, offers this multilayered narrative that addresses where food comes from—that is, from "soil," "land," "sea," to "seed." Barber's work is a deeply thoughtful and—offering a "menu for 2050"—even visionary work for a sustainable food chain.
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