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Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture Paperback – November 4, 2014
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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 --This text refers to an out of print or unavailable edition of this title.
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 --This text refers to an out of print or unavailable edition of this title.
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The secret eating clubs, underground restaurants, whale sushi - I want in! And it shows how militant both sides can get - who goes to jail over raw milk, but then again, how can you sleep at night for dumping all that raw milk down the drain?
At times, I got a little confused with keeping everyone straight b/c she moves along at a quick clip and talks to a lot of different people. There were also times where she injected her own analysis or personal opinion on a matter, and this didn't really fit for me.