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Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
Penguin
November 2013
On Sale: November 14, 2013
272 pages
ISBN: 1594488371
EAN: 9781594488375
Hardcover
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Non-Fiction Cooking / Food
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.
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