![]() Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. 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. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?ĭana 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. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Parts that used to be for scrap are centerpieces. ![]() Animals never before considered or long since forgotten are emerging as delicacies. Title: Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture Author: Dana Goodyear Publisher: Riverhead Publication Date: NovemSource: ARC received from the publisher for an honest review Summary from Goodreads: A new American cuisine is forming. ![]()
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