fashionwintersale15 Öle & Betriebsstoffe für Ihr Auto Kinderweihnachtswelt bestsellers-of-the-year-2015 Prime Photos November Learn More blogger Hier klicken Shop Kindle Shop Kindle WINTERFIT
In weniger als einer Minute können Sie mit dem Lesen von The Third Plate: Field Notes on the Future of Food auf Ihrem Kindle beginnen. Sie haben noch keinen Kindle? Hier kaufen oder mit einer unserer kostenlosen Kindle Lese-Apps sofort zu lesen anfangen.

An Ihren Kindle oder ein anderes Gerät senden


Kostenlos testen

Jetzt kostenlos reinlesen

An Ihren Kindle oder ein anderes Gerät senden

Der Artikel ist in folgender Variante leider nicht verfügbar
Keine Abbildung vorhanden für
Keine Abbildung vorhanden

The Third Plate: Field Notes on the Future of Food [Kindle Edition]

Dan Barber
5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)

Kindle-Preis: EUR 12,56 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

Kostenlose Kindle-Leseanwendung Jeder kann Kindle Bücher lesen  selbst ohne ein Kindle-Gerät  mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.

Geben Sie Ihre E-Mail-Adresse oder Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.

Weitere Ausgaben

Preis Neu ab Gebraucht ab
Kindle Edition EUR 12,56  
Gebundene Ausgabe EUR 29,34  
Taschenbuch EUR 13,39  
Hörbuch-Download, Ungekürzte Ausgabe EUR 0,00 im Audible-Probemonat
Audio CD, Audiobook, Ungekürzte Ausgabe EUR 49,02  

Kunden, die diesen Artikel gekauft haben, kauften auch

Seite von Zum Anfang
Diese Einkaufsfunktion wird weiterhin Artikel laden. Um aus diesem Karussell zu navigieren, benutzen Sie bitte Ihre Überschrift-Tastenkombination, um zur nächsten oder vorherigen Überschrift zu navigieren.



Dan Barber's new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read -- Al Gore Barber is a stylish writer and a funny one, too New York Times


“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post

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–bestselling book, chef Dan Barber 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.

From the Trade Paperback edition.


  • Format: Kindle Edition
  • Dateigröße: 2253 KB
  • Seitenzahl der Print-Ausgabe: 483 Seiten
  • Verlag: Penguin Books; Auflage: Reprint (20. Mai 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00G3L1324
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Nicht aktiviert
  • Verbesserter Schriftsatz: Aktiviert
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: #333.343 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?

Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr


4 Sterne
3 Sterne
2 Sterne
1 Sterne
5.0 von 5 Sternen
5.0 von 5 Sternen
Die hilfreichsten Kundenrezensionen
5.0 von 5 Sternen Will look differently on food preparation process 6. August 2014
Format:Kindle Edition
‘The Third Plate’ deliciously prepared by Dan Barber is much more than book about cooking, it is a work that speaks about the whole philosophy of cooking and food preparation that this chef painstakingly maintains in his restaurants.

Dan Barber is the chef at two restaurants in NY and though on first sight he just deals with organic food like many others for some special reason he managed to achieve his food tastes much better than any others.

This book explains how he was able to achieve this, and in its pages, divided into four parts Barber examines– Soil, Land, Sea and Seed – author tells the story why his restaurant was in Gourmet magazine called farm-to-table back in 2000, only few months after restaurant was opened.

Since then farm-to-table, as author is saying, gone from fringe idea to a mainstream social movement proving that US is indomitable and abundant food system, a movement whose enthusiasts are called artisanal eaters and locavores considering themselves as a reaction against a global food economy that erodes cultures and cuisines.

Therefore, expect much more from ‘The Third Plate’ than just ordinary book about cooking because its 500 pages will even manage to intrigue people who never burden themselves with the questions about which the author skillfully discussed. After its reading you will certainly look a little differently on food preparation process.
War diese Rezension für Sie hilfreich?
Missbrauch melden
Die hilfreichsten Kundenrezensionen auf (beta) 4.6 von 5 Sternen  160 Rezensionen
59 von 63 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Fascinating look at food today...if you can stomach the 'Lord of the Manor' perspective 13. April 2015
Von Rebecca - Veröffentlicht auf
This is one of the most interesting books I have read that discusses everything wrong with our food culture today. That said, it's also one of the most obnoxious. It's packed full of fascinating information about the way our food is grown, and it's worth the read...if you can get past the author's idealism and snobbery.

Let me start off by saying that I had no idea who Dan Barber was until I picked up this book. All of my impressions of him (and his beliefs) are based on what I read in The Third Plate.

The Good: (and I mean REALLY good)

This book essentially examines the relationships between our food and the environment in which it is raised/grown. That sounds simple, and has been looked at before, but this book takes it to a whole new level. I don't think I've EVER read something that managed to turn my beliefs upside down quite the same way this book did. I have a fairly large organic backyard vegetable garden & keep chickens, and before this book I would have called myself an environmentalist. I would have told you I was doing things the *right* way because it's organic, it's local, it's healthy, etc. This book turns those notions upside down. Barber made me really think about how I see "my" garden, "my" chickens, and "my" yard - and start to think of really and truly integrating the things I want to grow with all the other stuff that naturally wants to live there. Barber's ideas aren't terribly original, but he presented them in a way that was completely and utterly fascinating - and certainly made ME re-think my place and my role in growing my own food.

The other thing I loved about this book was that Barber covers the same familiar ground as others - the evils of monoculture crops, the dangers of pesticides, fishing species to extinction, etc. - but he does it in a way that is fresh and interesting. He weaves his research throughout the narrative, and the result is short bursts of information that hit you hard and make you stop & think, but then he moves on before you get bogged down. In reading this book I felt like I was learning a lot, but I never felt like I was reading a textbook. To compare - I liked Omnivore's Dilemma as much as the next person, but I can't deny that my eyes would glaze over if I read too much at once. Barber's book is the complete opposite - lots of personal stories, reflections, and anecdotes are woven WITH the research in a way that is highly readable. No caffeine required.

The Bad: (and it's unfortunately REALLY bad)

Barber believes that in order for change to occur in this country it has to start at the top. The top being elite chefs, like himself. He describes himself as the "conductor" of a large "symphony," and he uses that analogy frequently throughout the book. From what I gather from this book, Barber essentially works in the food equivalent of an ivory tower. His restaurant is funded by the Rockefellers, and he is surrounded by his own personal organic farm, where he can grow anything he wants. He then takes that "superior" food and charges exorbitant amounts of money for the wealthy folks who can afford to eat at his restaurant. His book is dripping with elitism, and most of the time I felt like he was so out of touch with reality it was laughable.

Barber contrasts the monoculture crops in America (and all their evils) with what he thinks are better examples of the way food *should* be grown. He visits farms and interviews the farmers who are changing the way we think about farming in general (which is good). Unfortunately his "examples" were of things like fois gras and jamón ibérico - some of the most expensive products on the planet. It's VERY hard to appreciate the science behind what Barber is trying to say when he backs it up with $700 goose liver examples. His ideas would have been a LOT more meaningful if he had found examples of people growing tomatoes and potatoes according to his idealistic vision of how farming *should* be. Instead, the only successful examples he seems to have found were of people who made it work because their way of farming is essentially supported by the wealthy. While I can appreciate those farmers and what they are trying to do, I was extremely put off by the rampant elitism and snobbery.

I also couldn't stomach the 'top down' approach that Barber takes - mainly that change won't ever happen until the best chefs in the world take it upon themselves to start a revolution on behalf of the rest of us. Although I could appreciate Barber's perspective, it was still obnoxious. I also happen to think he has it completely backwards. He's preaching to the wealthy few who can eat at his restaurant, thinking "his" views will naturally trickle down. The won't, simply because the "rest" of us (myself included) are concerned with putting affordable food on the table every week of the year. Most people have no idea that the tomatoes they buy at Walmart don't taste anything like real tomatoes. They don't know because "real" tomatoes don't have any place in their lives - not in the stores or the restaurants they eat at - much less that there are thousands of different TYPES of actual tomatoes. I had no idea until I grew a tomato plant, and I only did that because initially I was looking for ways to save money and still eat healthy foods. I wasn't on a quest for "elite" tomatoes, and it was only by accident that I discovered how MUCH better homegrown food tastes.

REAL change has to start with the millions of people that Barber ignores - the regular, everyday middle class & poor. Those are the folks shelling out the money to support our food industry, one box of macaroni & cheese at a time. Until those dollars band together and begin supporting more sustainable agriculture, change won't happen. And until that sustainable agriculture becomes affordable, people will still buy those boxes of mac & cheese. What Barber serves or doesn't serve in his restaurant has virtually nothing to do with that cycle.

Barber lives in his ivory tower and preaches about how things *should* be, while the rest of us are worrying about making ends meet. So on the one hand I appreciated Barber's research and agreed with his connections between "the land" and good food, but on the other hand it was a little offensive to wade through 400+ pages of an elitist chef go on & on about perfecting ingredients most people have never even heard of. He may have interesting things to say, but he is SO far out of touch with reality that it all just comes across as idealistic nonsense.

Overall: solid 3 stars

Definitely worth the read, especially if you keep your own garden or backyard animals. It will make you think about the complex relationships between the soil, the plants, and the animals, and probably in a way you haven't considered before. It certainly did for me. But that 5-star research was seriously undermined by the 'Lord of the Manor' perspective, which was sometimes a little too tedious and obnoxious to stomach.
59 von 67 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Delightful and challenging. The best book about food culture since 'Omnivore's Dilemma' 20. Mai 2014
Von Jesse Kornbluth - Veröffentlicht auf
Format:Gebundene Ausgabe
I thought Michael Pollan’s "The Omnivore’s Dilemma" was pretty much the last word about the food we eat, why we eat it, its cost to our health and the planet’s health, and how we can do better.

I wasn’t alone in that view. But the gold standard is now Dan Barber’s “The Third Plate: Field Notes on the Future of Food.”

Dan Barber is the chef at Blue Hill at the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York and at Blue Hill New York. At those restaurants, as the foodies among you know, Barber has taken farm-to-table dining to its logical extreme — he grows much of the food he cooks. The difference between his meals and the organic cooking of other chefs begins and ends with that fact. His carrots seem to be from a different, finer planet. Ditto his lamb. The wonder is that the source of his otherworldly food is this planet — Barber has found a way to tastes that most of us have never experienced.

“Perhaps no other chef in New York City does as enthusiastic an impersonation of the farmer in the dell as Mr. Barber, and perhaps no other restaurant makes as serious and showy an effort to connect diners to the origins of their food as Blue Hill,” Frank Bruni wrote in the New York Times, awarding Blue Hill three stars. “Here the meals have back stories, lovingly rendered by servers who announce where the chanterelles were foraged and how the veal was fed. It’s an exercise in bucolic gastronomy, and it might be slightly cloying if it weren’t so intensely pleasurable.”

Sorry, but it is cloying.

There is something borderline obscene about weeping over roasted asparagus with beet yogurt and stinging nettles or swooning over purple potato gnocchi with green garlic, ramp shoots and hon shimeji mushrooms while, not far away, children go hungry. But as I understand it, Dan Barber isn’t serving this food only because he’s gunning to unseat whatever restaurant is regarded as the world’s best. He’s doing it to explore the concept of “delicious.”

The story of this book is how the meaning of “delicious” changed for him and how he came to a fresh, larger definition: bringing that level of satisfaction and nutrition to people who will never know his name or eat in his restaurant.

Here’s his understanding of the way food works in our country:

The “first plate” is a hulking, corn-fed steak with a few vegetables on the side.

The “second plate” is a smaller, grass-fed steak, no bigger than your fist, with vegetables that come from farmers who get name-checked by the waiters. This was what his restaurants served. As he writes, “It’s better tasting, and better for the planet, but the second plate’s architecture is identical to the first. It, too, is damaging — disrupting the ecological balances of the planet, causing soil depletion and nutrient loss — and in the end it isn’t a sustainable way to farm or eat.”

The “third plate” represents a non-violent revolution. The steak looks like an afterthought. The carrots rule.

Despite the book’s title, the plate — the food prepared by a chef and served in a restaurant — is not the real subject of this book.

“The Third Plate” is about farming.

With that sentence, I’m in danger of losing half of you here, maybe more, so let’s go to the video of Dan Barber, at TED, talking about an astonishingly delicious fish and the man who figured out a way to farm it. It’s a great story. A deeply entertaining, even thrilling story, completely worth your time. But if you want just the punch line, start around 14:45, because at that point this amusing observer ignites and breathes fire. His love story about a chef and a fish, he says, is also instructive: “You might say it’s a recipe for the future of good food… What we need is a radically new conception of agriculture, one in which the food actually tastes good.”

This is not a small point. You can make a good case for America’s weight problem on the idea that our food does not supply us with the nutrition we need, so we eat more to get it. The way out? The merger of pre-industrial agriculture with great cooking. Or, to put it more elegantly: “The ecological choice for food is also the most ethical choice. And, generally, the most delicious choice.”

Hold this thought. Underline it. It is on the final exam — no, it is the final exam. I mean: for us, for the planet.

I’m making the book sound somber. In truth, it’s mostly a collection of stories. Brilliant stories, mostly. (The ones you want to skip are in the first section of the book, where you can learn more about soil than you’ll ever want to know.) Barber is as gifted a writer as he is a chef; he tells these stories largely in dialogue, as in a novel. Were they all taped? Did Barber rush home to scribble them down? There is no note about the accuracy of these conversations. That may not trouble most readers; it troubles me.

I know I bang on about the length of books. “The Third Plate” fills 447 pages. That is — the metaphor is wrong, I know — a very rich meal. I grasp that foodies will devour every word, but this book deserves the widest possible audience, and its completeness works against that. I wish worthy but overstuffed books like this were like DVDs: a studio version and a director’s cut that includes scenes that had to be deleted for the sake of a crisp viewer experience. A chef’s cut, if you will.

Still, give “The Third Plate” four stars. Call it “delicious.” Then join a CSA and start doing your part to save the planet — and your life.
19 von 20 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Preaching to the choir doesn't encourage change. 22. Februar 2015
Von dww - Veröffentlicht auf
Format:Kindle Edition
This book is both brilliant and a huge disappointment at the same time and here's why. Dan Barber is an amazing chef and discusses food production at the highest levels. He deals with a very specific, high end clientele as do most of the chef's and food producers featured in this book. The food professionals, and the people they market/cater to are the socioeconomic elite. And that's all well and good, BUT, change in eating habits doesn't start at the top. The trickle down theory doesn't work when it comes to every day people and the food they eat. Why? Money. Everyday people are not eating amazing foie gras or baking with grain they have milled in their own kitchens. And they likely never will. Everyday people are looking for chicken, beef, pork and eggs that are not loaded with antibiotics and chemicals for the best possible price. If they are baking their own breads they are looking for a consistent flour that makes a consistent, decent loaf of bread or cake or batch of cookies.

Changing attitudes around buying and eating habits needs to be fostered in the home kitchen. For people to make better and healthier choices they need to know have practical choices available in their own stores and markets. Preaching to a choir of elite food enthusiasts is a lovely academic exercise, but beyond that, it's worthless.
43 von 51 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Great ideas about sustainable menus... for the wealthy 20. August 2014
Von Jordan Michel - Veröffentlicht auf
Format:Gebundene Ausgabe
I wasn't planning to write a review for this book, but I am so surprised by the current 4.7 star rating that I just had to share my perspective.

I enjoyed much of this book. I think Dan Barber is really intelligent and has lots of great ideas about food and agriculture. I think that this book is worth reading if you're interested in those topics and you've already read The Omnivore's Dilemma: A Natural History of Four Meals. (If you haven't read The Omnivore's Dilemma, please start there; it's less pretentious and will be more relevant to most people.) Like Pollan, Barber travels the source to better understand the systems that produce foods, and his discoveries are quite interesting. They might even be revolutionary if they seemed scalable... and that's where the book falls short.

Barber's exclusive focus on haute cuisine makes me wonder how applicable his ideas are to the majority of Americans who don't dine at swanky New York restaurants every night. He seems to believe in a trickle-down food culture where something he puts on his menu will somehow transform the way everyone else eats. He has great ideas about how to create a sustainable menu. In fact, it's probably his insistence on the purest definition of sustainability that makes his ideas seem so unattainable. Unfortunately, I'm just not sure 90% of the country will ever have access to this kind of food. Even as a vegetable gardener and farmers market shopper with a flock of backyard chickens, I felt like most of what he discussed about sustainability was unattainable.

NOTE: I listened to the audio book, which is read by Barber. Despite my complaints above, I really like him. He's thoughtful and sincere. I'd love to sit down and chat with him about how his ideas might find relevance at less than $100 a plate.
10 von 10 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen A lot to learn, a lot to absorb 27. Juni 2014
Von Sibelius - Veröffentlicht auf
Format:Gebundene Ausgabe|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
At 450+ pages this is a long and detailed book that steadily maintains a laconic pace with author, Dan Barber, leisurely meandering to and fro ruminating and contemplating on the flaws of the modern food industrial system and how to fix it in order to feed the planet in a sustainable (and pleasurable) manner. While there is a certain severity to the content I found the volume in its entirety to be a veritable page turner - Barber has a lot to say and share and he manages to do so in a compelling and personable manner that slowly unfolds all while educating the reader every step of the way.

The book is comprised of 4 sections; 'Soil - Land - Sea - Seed,' and Barber's focus with each is from a foundation-infrastructure perspective. For example with 'Soil,' this is the essential component that fuels agriculture and so Barber examines the current state of the mega-agribusiness farming industry and how its practices continuously deteriorate soil and the resulting tasteless, less nutritious grains and vegetables that spring forth. Barber will then turn focus onto systems that manage each resource correctly - typically a 'whole farm' process that involves grain, veg and livestock production into one integrated system that holistically sustains and replenishes itself.

The best quality of the book is Barber's perspective as a 4-star Chef. While sustainability is the chief concern throughout, the quality of ingredients for the sake of delicious meals are also at front and center giving the book a nice balance between hard-edged, environmental concern and measured foodie pleasure.
Waren diese Rezensionen hilfreich?   Wir wollen von Ihnen hören.
Kundenrezensionen suchen

Kunden diskutieren

Das Forum zu diesem Produkt
Diskussion Antworten Jüngster Beitrag
Noch keine Diskussionen

Fragen stellen, Meinungen austauschen, Einblicke gewinnen
Neue Diskussion starten
Erster Beitrag:
Eingabe des Log-ins

Kundendiskussionen durchsuchen
Alle Amazon-Diskussionen durchsuchen

Ähnliche Artikel finden