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

by Dana Goodyear (Author)

47 customer reviews

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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.

Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture

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Editorial Reviews

Amazon.com 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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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)
- #1069 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays
- #1133 in Books > Biographies & Memoirs > Professionals & Academics > Culinary
- #1886 in Books > Science & Math > Agricultural Sciences > Food Science

Customer Reviews

3.9 out of 5 stars

5 star		45%
4 star		30%
3 star		11%
2 star		6%
1 star		8%

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Top Customer Reviews

Thought I'd be disgusted, but ...

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 ›

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Anything That Moves

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.Read more ›

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Look what I can eat. Look what I'm afraid to eat. Look how careless of nature I am.

By Carol M on December 23, 2013

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.

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A well-researched evolution of the American food industry

By Connie (She who hikes with dogs) TOP 500 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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Most Recent Customer Reviews

Engrossing Grub

Food is a topic that cuts across cultural, racial and ethnic lines so brazenly that the tradition of breaking bread has brought people of differing countries, religions and... Read more

Published 7 months ago by Pugwash

I enjoyed the window into 'foodie culture' and the lengths people ...

Thoroughly entertaining! I enjoyed the window into 'foodie culture' and the lengths people consider/will go to for their health, taste buds, and shock factor.

Published 19 months ago by Anya McK.

Five Stars

Great read

Published 20 months ago by M. J. Hansen

Five Stars

Great product.

Published 23 months ago by robert lemieux

One Star

Boring

Published on July 9, 2014 by jim goodland

Title doesn't match the book

It's a decent book, don't get me wrong, but it's hyped as something Anthony Bourdain might write. Trust me--he wouldn't. I'm not really sure what the author meant to do here. Read more

Published on June 19, 2014 by Hope Hilandera

Underground Food Culture at its Most Interesting

Goodyear accurately describes the foodie scene and its inhabitants -- from raw milkers to pop-up chefs to wholly ethnic cuisine -- with a perfect mix of trepidation and... Read more

Published on June 17, 2014 by L. Hunter

Good read

Super interesting. Parts did make me a wee bit queasy (roasted chick in shell, anyone?) but overall a good read.

Published on June 2, 2014 by jennyf

deja vu

As a dedicated New Yorker reader, I feel like I've read this whole book before. Now, I'm not sure if *all* of these were actually articles, but this book is definitely one of... Read more

Published on May 26, 2014 by C. P. Anderson

Worth a read

Dana Goodyear is a staff writer for The New Yorker, and if you read The New Yorker, you know that you can expect high quality writing from her. I enjoyed this book a lot. Read more

Published on April 24, 2014 by Bill Pen