Anything that moves : renegade chefs, fearless eaters, and the making of a new American food culture
    (2013)

    Nonfiction

    Book

    Call Numbers:
    394.12/GOODYEAR,D
Login to place a hold on this item
Enter your AHML username.
Enter the password that accompanies your username.

Availability

Locations Call Number Status
Adult Nonfiction 394.12/GOODYEAR,D Available

Details

PUBLISHED
New York : Riverhead Books, a member of Penguin Group (USA) Inc., 2013
DESCRIPTION
262 pages ; 24 cm
ISBN/ISSN
9781594488375 (hardback), 1594488371 (hardback), 9781594488375, 1594488371 :
LANGUAGE
English
NOTES

"Portions of this book have appeared in different form in The New Yorker"--Title page verso

Part I. Squishy or Swank? -- The Scavenger -- Grub -- Backdoor Men -- Part II. Down the Rabbit Hole -- The Rawesome Three -- Double Dare -- Haute Cuisine -- Part III. Discomfort Food -- Guts -- Off Menu -- The Hunt -- Coda

"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"--