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Anything That Moves: Renegade Chefs, Fearless Eaters, And The Making Of A New American Food Culture (2013)

by Dana Goodyear(Favorite Author)

3.43 of 5 Votes: 1

ISBN

1594488371 (ISBN13: 9781594488375)

languge

English

genre

Food & Cookbooks

publisher

Riverhead Hardcover

review 1: Awesome. Oh boy. Don't read this book if you get nauseous at hearing descriptions of eating insects, live octopus (that attaches itself to your throat as it goes down) or anything along those lines. This book was really interesting and enjoyable (and gross) - all about the crazy random new gourmet food trends and what constitutes food on some of the most expensive tables in the world. Lots of interesting bits on the caviar/sturgeon import business (regulation, issues etc), competition in the exotic food fields, and different kinds of ethnic eating and how and why and where it's taking off in American restaurants. Great foodie book.
review 2: With access to the wonderful libraries here in Indy, I am continuing my now annual indulgence of reading food books. This... more one skips around the U.S. and examines a variety of unusual eating practices and imports from around the globe. For example, the most recent chapter centers on Las Vegas and its array of high end restaurants, including how they fly in rarities to meet the demands of the high rollers, including shark fin soup (illegal), truffles, foie gras, and beluga caviar (nearly extinct)....finished. As I was finishing this very good book, I started to feel like I had read it before as I got to this section about Wolvesmouth, a pop-up style "restaurant" that a Mr. Thornton hosts out of his humble abode. It wasn't until I got to the acknowledgements that I realized that Dana Goodyear writes for the New Yorker. That chapter had been featured previously in the magazine. less

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