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The Third Plate: Field Notes on the Future of Food
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Dan Barber, an award-winning chef, moves beyond "farm-to-table" to offer a revolutionary new way of eating on his book. After more than decade investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that-for sake of our food, our health and the future of the land-America's cuisine required a radical transformation.

Drawing on the wisdom and experience of chefs, farmers and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating.

Barber charts a bright path for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is sustainable as it is delicious.

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