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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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.
ISBN: 9781594488375
Branch Call Number: 394.12 Goo
Characteristics: 262 p.


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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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