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Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Cultureby Dana Goodyear
Synopses & Reviews
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.
"Food editors need people like [Dana Goodyear]. Anyone who can write so wisely and entertainingly about eating rarities is a rarity herself." Slate
"Dana Goodyear's new book, about being a wallflower at the American food orgy, won me over on its second page." The New York Times
"It is precisely because I am not a foodie that I found such immense pleasure in reading Dana Goodyear's Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. It was like reading Bruce Chatwin on Patagonia or Ryszard Kapuscinski on Ethiopia, maybe even Norman Mailer on war. I don't want to be there, but I want to have already been there." Newsweek
"Like any good exploration of an avant-garde subculture, Goodyear populates her stories with all sorts of fascinations....What Anything That Moves does better than talk about weird food is profile the obsessives who eat it. They're an esoteric group whose influence is slowly seeping into the mainstream. You won't want to adjust your dietary habits, but in a lot of ways, it's already changing." Grantland
"Anything That Moves is frenetic and fascinating and turns the stomach." Bloomberg Businessweek
“Goodyear is an extraordinary adept reporter and observer. I cant think of another writer who could have done justice to the material....Highly enjoyable and memorable journey through the brave and strange new world of avant garde cuisine.” Boston Globe
"I don't think I've ever used the word disgusting as a compliment, but here goes. Goodyear's riveting, hilarious, disturbing, and downright disgusting new book is the perfect antidote to a Martha Stewart Thanksgiving. This journalistic thriller, set among the culinary avant-garde, is all about dangerous eating. A rose-haired tarantula spider roll. Frog fallopian tubes. And the most extreme: an unhatched chick, eaten whole. But this story isn't meant to gross you out; it's a window onto a world of chefs, purveyors, farmers, scavengers, and gonzo foodies." Dani Shapiro, More
"Addictive, educational, and gross." Elle
“Goodyear is a witty writer with a sly humor that makes her a genial guide to such a strange and diverse counterculture.” Los Angeles Times
"Venturing deep into the underground foodie culture, New Yorker contributor Goodyear plunges into the world of dedicated individuals who routinely skirt the boundaries imposed by common culinary practices and tastes....Goodyear's exploration of this engrossing and morally complex topic provides a solid footing for hearty conversations." Kirkus (starred review)
"Poet and New Yorker staff writer Goodyear is an insightful, vivid, and smart commentator on food. Here she focuses on the reinvention of food in modern America, exploring the highs, lows, and surprises of cutting-edge foodie culture." Library Journal
"Dana Goodyear may be our finest longform food journalist. The New Yorker staff writer...has written for that magazine on California's unpasteurized milk movement and Los Angeles's underground Wolvesmouth restaurant. She does not disappoint here, in an exploration (partly culled from her New Yorker pieces) of what she calls 'the outer bounds of food culture,' which includes everything from the Las Vegas food scene (a frightening notion) to head-to-tail butchering. Anyone who writes about eating 'stinkbugs' is worth reading." Atlantic Wire
About the Author
Dana Goodyear is a staff writer for The New Yorker. She teaches at the University of Southern California.
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