The Third Plate: Field Notes On The Future Of Food

The Third Plate: Field Notes On The Future Of Food

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Not Since Michael Pollan Has Such A Powerful Storyteller Emerged To Reform American Food. The Washington Posttodays Optimistic Farmtotable 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 Timesbestselling Book, Chef Dan Barber, Recently Showcased On Netflixs Chefs 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. Barbers 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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Shipping & Returns

Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.

Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.

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Warranty

We provide a 2-year limited warranty, from the date of purchase for all our products.

If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.

This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).

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Frequently Asked Questions

  • Q: What is the main theme of 'The Third Plate'? A: 'The Third Plate' by Dan Barber explores the concept of sustainable eating by challenging the current local food movement and presenting a new way of thinking that integrates good farming practices with delicious cuisine.
  • Q: Who is the author of 'The Third Plate'? A: The author of 'The Third Plate' is Dan Barber, a renowned chef and food activist known for his work in promoting sustainable agriculture and food practices.
  • Q: What is the publication date of 'The Third Plate'? A: 'The Third Plate' was published on May 20, 2014.
  • Q: How many pages does 'The Third Plate' have? A: 'The Third Plate' contains 496 pages, providing an in-depth look into the future of food.
  • Q: Is 'The Third Plate' a hardcover book? A: Yes, 'The Third Plate' is available in a hardcover binding, enhancing its durability and presentation.
  • Q: What edition of 'The Third Plate' is available? A: 'The Third Plate' is available in its first edition, providing readers with the original insights and concepts presented by the author.
  • Q: What category does 'The Third Plate' fall under? A: 'The Third Plate' falls under the category of Natural Foods, making it relevant for those interested in sustainable eating and food culture.
  • Q: What type of condition is 'The Third Plate' in? A: 'The Third Plate' is sold as a new item, ensuring that readers receive a fresh copy.
  • Q: What are the key concepts discussed in 'The Third Plate'? A: Key concepts in 'The Third Plate' include the intersection of good farming and good food, the critique of traditional dining practices, and the vision for a more sustainable future in American cuisine.
  • Q: Where can I find more information about 'The Third Plate'? A: More information about 'The Third Plate' can be found on various online bookstores, libraries, and through reviews from readers who have engaged with the book.