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Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture Hardcover – November 14, 2013

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Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture + The Goldfinch: A Novel (Pulitzer Prize for Fiction) (National Book Critics Circle Award: Fiction Finalists)
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Product Details

  • Hardcover: 272 pages
  • Publisher: Riverhead Hardcover; 1ST edition (November 14, 2013)
  • Language: English
  • ISBN-10: 1594488371
  • ISBN-13: 978-1594488375
  • Product Dimensions: 6.3 x 1 x 9.3 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #466,335 in Books (See Top 100 in Books)

Editorial Reviews Review

An Amazon Best Book of the Month, November 2013: In Anything That Moves, Dana Goodyear draws readers into the tentacled extremities of the new culinary vanguard. Bringing her omnivorosity to hundreds of tables, she infiltrates easily a dozen subcultures of the renegades who are procuring, cooking, and devouring their way to a new American cuisine, a “convergence of the disgusting and sublime.” The most inspired characters she introduces are chefs insatiably drawn to experiment with the new: ingredients, methods, and technologies that create never-before-tasted dishes. Goodyear writes with a precise poetry. Her accounts of 12-course (and occasionally 40-course) meals surprise, sometimes to the point of transcendence, occasionally nausea. She’s also unafraid to break her own spell and acknowledge the fog hovering over this hedonistic feast: anxiety over our industrial food chain’s sustainability when the population tops 9 billion, just as we wade into the age of Earth’s sixth major extinction. But even as Goodyear asserts that the bulk of our future protein will have to come from bugs (yes—from bugs), we see her own hunger most clearly when she experiences a meal that evokes vivid memories, “like feasting on my past”: her first hunt with her late father, who dipped a finger in the blood of her kill and marked her forehead. –Mari Malcolm

From Booklist

Without doubt, Americans have become more obsessed with their food than ever before. Thanks to a constant barrage of advertising, cable television networks, an ever-evolving food-distribution system, and a vast agriculture industry, today’s Americans have an immense range of choices for feeding themselves. Goodyear steers readers to the farthest boundaries of the food universe. Explorers and discoverers on prowl for new foods and taste sensations scavenge offal and insects, even eating live octopus to test their mettle. Others believe in the health benefits of raw, unprocessed foods, reveling in their nearness to nature and risking exposure to pathogens in defiance of government regulation. Creative, innovative chefs use new, state-of-the-art cooking technologies to prepare ingredients in untraditional combinations. The most cutting-edge chefs go so far as to risk prosecution by using marijuana in a host of dishes. Seriously devoted foodies will find themselves celebrated here. --Mark Knoblauch

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Customer Reviews

This was a fun read for foodies.
In fact, the author really doesn't make much of an effort of trying to tie things together.
C. P. Anderson
This is a great read and a book I could not put down.

Most Helpful Customer Reviews

9 of 10 people found the following review helpful By Donna Di Giacomo VINE VOICE on November 4, 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This book should come with a warning: If you cannot handle detailed descriptions of every last cell of animals and insects being used for human consumption, then it's best to pass this one up because Dana Goodyear spares no details of a trend that looks like it has the potential to go mainstream - and may be doing so already.

I read this book out of literal morbid curiosity. To my surprise, whereas I expected to be disgusted I came away with my curiosity piqued. As a result, I will not be rejecting any future reading on this subject.

Ms. Goodyear's overall narrative is clear, concise, and easy-to-follow. She also, refreshingly, didn't put on any airs for the duration of this work. She never once thumbed her nose at the readers who are not into "adventurous" eating or living on the edge of sanity (my sentiment, not hers). She just reports on what's happening, bringing you along with her as she gets into the thick of things - and up front with the people at the forefront of the trend of eating every part of an animal or eating animals who have long fallen out of favor as everyday food.

Along the way, she covers every aspect of this new (?) way of eating: She not only interviews restauranteurs, professional and amateur, as well as "fearless eaters," she interviewed ecologists, entomophagists, and restaurant critics (among many others) to cover her tracks and explore the subject from as many different angles as possible.

By the end of the book, it makes sense why she chose to look at the subject from so many angles. Everything just comes together.

I came away from this book with two thoughts:

1. This is the wave of the future.
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8 of 10 people found the following review helpful By M. Reynard VINE VOICE on September 11, 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I used to think I was an adventurous eater. Even a foodie. That is, until reading this book. After reading it, I think I'd prefer not to associate myself with the foodies. Goodyear takes a whole world of underground, raw, illegal, and just downright strange eating and brings it to light.

There are several sections in this book about different forms of food. Some focus on the people that get these hard to eat goods, like ant eggs. Others focus on using illegal product, like cannabis in their cooking. Still others focus on meats from endangered animals whose sale is illegal in the United States. And then there are a few sections on underground restaurants and the raw milk movement.

Goodyear hangs out with a lot of unscrupulous characters. Or at least she did when she wrote this book. People who think nothing of eating whale or procuring quite a lot of pot to make a themed meal. I actually don't care about the second, it's the first that gets me. If something is endangered leave it alone, it can become food when the population has been restored. There are a couple of unique characters though who get their reputation by serving dazzling food and never in the same way twice. Like the chef who runs an underground restaurant out of his apartment. Him, I found quite interesting. Everybody tended to be a bit snobby about their food choices though, and have a strict definition of what a foodie can be. Live and let eat I say (except in the case of endangered animals or unnecessary cruelty).

I felt like this book was comprised of many smaller articles. It just didn't flow naturally like a general book would. There were several interesting topics though, the biggest one for me being the subject of raw milk.
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6 of 8 people found the following review helpful By CGScammell TOP 1000 REVIEWER on November 14, 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This book is not just a biography of some of the quirkiest chefs and foodies out there. This is a well-researched book on the recent history of food evolution. This is better than I expected! Author Sana Goodyear digs deep to describe how some foods become mainstream and others do not, how some foods are popular in one country and others are not.

Goodyear also ate many of the items she writes about with a culinary flare, from octopus to duck eggs and raw milk. Some of the food items sound appetizing while others sound offensive to American palettes. Her narratives are detailed. Some of the people she describes are wealthy billionaires in their own right who feel they can eat whatever they want and can do whatever they can to get that coveted item.

Each chapter holds its own and covers a separate subject, from eating poisonous sea foods to live ants or drinking raw milk. Goodyear shows how eating exotic items has become a multi-million dollar business in both imports and popularity, even when some of the items come from endangered or rare plants and animals.. The chapter titled "The Rawsome Three" brings up some good pro and con arguments for raw milk. She opines that drinking pasteurized milk over the decades may have weakened childrens' immune system and is perhaps part of why so many children today have more neurological problems, although science has yet to prove that conclusively. Her ability to cover both sides make this book more appealing to a larger audience, from chefs and foodies to others more interested in an organic or vegan diet. Goodyear shows that eating healthy is more complicated than expected. False advertising, deceptive marketing, illegal imports are all a part of today's foodie culture. If anything, this book will open up readers' eyes to all that takes place in the world of fine or exotic dining.

Don't read this book while hungry!
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