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?
Anything That Moves, a behind-the-scenes look at foodie culture, is simultaneously a humorous adventure and a serious 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, pets, 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 rare and exotic ingredients into the marketplace and, ultimately, bringing them to the family table. Highly entertaining and deeply revelatory, Anything That Moves explores the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream.
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by Sharron Kahn Luttrell
by Maggie Sefton
by Emma Clayton
by Mary Brendan
by Rose Melikan
by Robin Epstein
by Melanie Milburne
by Donna Grant
by Dana Haynes
by Rebecca Dana
by Dana Thomas
"Author Dana Goodyear's exploration of the current trend of extreme eating covers the gamut from the raw milk movement to restaurants that incorporate insect eggs into their dishes and private dinner clubs that specialize in serving exotic animals. But this fascinating and sometimes graphic treatise is marred by narrator Jane Jacobs's uneven performance. Although Jacobs reads with enthusiasm, varying her voice to make it easy to follow the dialogue, listeners are left with the sense that she isn't fully invested in the subject matter. Her narration is somewhat stilted and peppered with unexpected pauses and emphases, giving her performance a mechanical feel. Food lovers interested in 21st-century food culture and its principals would do better to read this account in print. C.B.L. © AudioFile 2014, Portland, Maine"
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