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If you could sum up The Third Plate in three words, what would they be?
Know Your Food
What was one of the most memorable moments of The Third Plate?
I am so happy to read a book about food that starts with a discussion of the quality of the soil, the presence of indigenous plants, shrubs and trees as forage for animals, and the criteria of flavor as the most important quality of food. This is an important book and is also informative and entertaining.
Which scene was your favorite?
I especially enjoyed his description of the Glass Onion cafe and its menu.
Did you have an extreme reaction to this book? Did it make you laugh or cry?
Not really since this is non-fiction. Must say that the degradation of American food sometimes makes me cry and any discussion of Round Up Ready seed always makes me cry. Barber discusses the age old tradition of seed saving and how important that is to the very essence of farming and what blasphemy it is for a chemical company to patent seeds that they couldn't possibly 'own'.
Any additional comments?
The chef/writer is probably not the best reader for this book. His narrations becomes a little dull at times whereas a professional could enliven the text more. Also, I wish non-fiction work such as this could come with a bibliography in pdf for download. Barber refers to many other books and articles; many of them I would like to read.
8 of 9 people found this review helpful
Well researched and thoughtfully presented. This book is a blueprint for an intelligent food production discussion as we try to recover from consequences of current agriculture policy.
3 of 3 people found this review helpful