Anything That Moves
This book takes a look at the new American cuisine that is forming. In this new frontier, forgotten or unconsidered animals are emerging as culinary delicacies, parts that were deemed as scrap are centerpieces, ash and hay are fashionable ingredients, and you can pay handsomely to breathe flavored air. In Anything that Moves, author Diana Goodyear examines how going out to dinner may raise a fundamental question: Is that food?
This book is a humorous attempt to understand, and a behind-the-scenes look at, the implications of the way we eat. It is a highly entertaining, revelatory examination of the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream. 272 pages