Anything That Moves

Anything That Moves

Renegade Chefs, Fearless Eaters, and the Making of A New American Food Culture

Book - 2013
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"New Yorker writer Dana Goodyear combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain in a rollicking narrative look at the shocking extremes of the contemporary American food world. A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food? Dana Goodyear's anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs--a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream"--provided by publisher.
Publisher: New York : Riverhead Books, a member of Penguin Group (USA), 2013.
ISBN: 9781594488375
Characteristics: 262 pages ;,24 cm.


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Sep 25, 2016

Fun look at weird foodie cultures, but I would have really liked some kind of conclusion or opinion from the author. It was a very entertaining read, though! My favorite chapter was about the "Rawesome Three".

MaxineML Feb 19, 2014

A fascinating read on new food trends, along with a discussion of new food items and ingredients (including insects and offal).
This comes across as a slightly unfinished work, as there isn't much of a unifying theme across the entire book. Goodyear is a journalist and that probably explains the "long-form magazine" article style of each chapter. Still, it's a great read - and I would recommend it to those who like Michael Pollan's work, and other food memoirs.

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