Anything That Moves
Renegade Chefs, Fearless Eaters, and the Making of A New American Food CultureBook - 2013
A new cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food? This is both a humourous adventure and a behind the scenes look at the way people eat now. From those who eat insects, to those who drink blood, there is a whole cast of chefs, dealers and scavengers who introduce the exotic to the dinner table.
Publisher: New York : Riverhead Books, 2013.
Branch Call Number: 394.12 Goo
Characteristics: 262 p.