BookshelfJacob deGroot-Maggetti

The Third Plate: Field Notes on the Future of Food – Dan Barber

Thoughts: I found this book in a little library and while it was a step in a new direction for me—I’ve read plenty of books on the environment and biodiversity, but almost none about food—I’m glad I came across it. The Third Plate is a pleasure to read, with lively anecdotes and a cast of colourful characters among the farmers and researchers he consulted in writing it. I came away from the book with a better understanding of the benefits and shortcomings of the world’s current food systems, and an adjusted mindset toward food, particularly ingredients that are varied and variable rather than standardized.

(The notes below are not a summary of the book, but rather raw notes - whatever I thought, at the time, might be worth remembering.)

Barber, Dan. 2014. The Third Plate: Field Notes on the Future of Food. Penguin Press.


Part I: Soil

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Part II: Land

Chapter 7

Chapter 8

Chapter 9

Chapter 10

Chapter 11

Chapter 12

Chapter 13

Part III: Sea

Chapter 14

Chapter 15

Chapter 16

Chapter 17

Chapter 18

Chapter 19

Chapter 20

Chapter 21

Chapter 22

Chapter 23

Chapter 24

Part IV: Seed

Chapter 25

Chapter 26

Chapter 27

Chapter 28

Chapter 29

Chapter 30

Chapter 31


Posted: Mar 25, 2021. Last updated: Mar 25, 2021.