Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
$5.05
FREE Shipping on orders over $25.
Condition: Used: Very Good
Comment: Some say tomatoes, we say "Mostly Tomatos." We cut off the "e" and deliver the savings to you. Tracking number with every order.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

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

3.9 out of 5 stars 47 customer reviews

See all 15 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$1.98 $0.01

Wiley winter savings event
Wiley winter savings event
Save up to 40% during Wiley's winter savings event. Learn more.
click to open popover

Special Offers and Product Promotions

Editorial Reviews

Amazon.com Review

From Booklist

See all Editorial Reviews
NO_CONTENT_IN_FEATURE

China
Engineering & Transportation Books
Discover books for all types of engineers, auto enthusiasts, and much more. Learn more

Product Details

  • Hardcover: 272 pages
  • Publisher: Riverhead Books (November 14, 2013)
  • Language: English
  • ISBN-10: 1594488371
  • ISBN-13: 978-1594488375
  • Product Dimensions: 6.2 x 0.9 x 9.3 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #1,000,816 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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.
Read more ›
1 Comment 10 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Read more ›
Comment 9 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Kindle Edition Verified Purchase
Dana Goodyear is fearful of most every food presented to her in this book due to her pregnancy and her inner squeamishness. I didn't enjoy this book. It was hard to read it was disappointing both from content and writing style. The people she writes about are mainly men who are not fearless eaters but careless eaters. They search for the strange, the rare, the different without a thought to the fact that many species/foods they are eating are in danger of extinction, not sustainable, or illegal. It's seem they are flaunting those reasons rather than eating for enjoyment. They seem to be angry or perhaps it is just guilt being displayed as anger. It's a screw you world. I don't give a damn who gets hurt selfish manner that we often see in those who think they are special and on a mission or in this case food gods. I didn't see the making of a "new American food culture" just the continuation of the ugly American attitude of me, me, me and because I can I did. As for the writing I felt less like I was reading a book and more like I was being yelled at and lectured because I was a handy victim. I forced my way through it however thinking that there would be some glimmer of hope for a more earth friendly eater but alas I was greatly disappointed.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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!
Comment 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews