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Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture (Anglais) Relié – 14 novembre 2013

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Descriptions du produit

Revue de presse

"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

"Dana Goodyear writes with wit, grace and a contagious sense of humor about some of the most disgusting food you may never see fit to put in your mouth."—The New York Times Book Review

“Goodyear is an extraordinary adept reporter and observer. I can’t 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

“In Anything That Moves, Dana Goodyear takes as her subject the outer edges and extremes of American food culture, and shows us, with grace, quiet humor, and poetic precision, how closely the weird mirrors the typical. Reporting on the margins of food culture, she reveals much about the broader comedy of manners and morals in American life.”—Adam Gopnik

“Dana Goodyear is one of the most complete and authoritative voices in food journalism today. Anything That Moves so accurately describes the remaking of our modern food culture in America that I swear I can taste it. Combining serious thought and intelligent perspective with writing that is entertaining and inspiring, this is an important book and a delightfully fun read. I loved it.”—Andrew Zimmern

“Dana Goodyear takes us on a wild romp through the fringes of today’s extreme dining scene. The journey is exciting, eye-opening, a little scary at times, and always fascinating. I couldn’t put Anything that Moves down.”—Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed our Most Alluring Fruit

“Finally the ‘foodie movement’ finds a voice I trust.  With a poet’s empathy and a reporter’s nose for story, Goodyear brings us the high-minded adventurers and flash hucksters who are setting the future course of American food.  This book has permanently changed my view of the plate, by revealing the politics, culture, sex, and crime that lie behind.”—Tom Mueller, New York Times-bestselling author of Extra Virginity: The Sublime and Scandalous World of Olive Oil

Présentation de l'éditeur

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.

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9 internautes sur 10 ont trouvé ce commentaire utile 
Thought I'd be disgusted, but ... 5 novembre 2013
Par Donna Di Giacomo - Publié sur Amazon.com
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
This book should come with a warning: If you cannot handle detailed descriptions of every last cell of animals and insects being used for human consumption, then it's best to pass this one up because Dana Goodyear spares no details of a trend that looks like it has the potential to go mainstream - and may be doing so already.

I read this book out of literal morbid curiosity. To my surprise, whereas I expected to be disgusted I came away with my curiosity piqued. As a result, I will not be rejecting any future reading on this subject.

Ms. Goodyear's overall narrative is clear, concise, and easy-to-follow. She also, refreshingly, didn't put on any airs for the duration of this work. She never once thumbed her nose at the readers who are not into "adventurous" eating or living on the edge of sanity (my sentiment, not hers). She just reports on what's happening, bringing you along with her as she gets into the thick of things - and up front with the people at the forefront of the trend of eating every part of an animal or eating animals who have long fallen out of favor as everyday food.

Along the way, she covers every aspect of this new (?) way of eating: She not only interviews restauranteurs, professional and amateur, as well as "fearless eaters," she interviewed ecologists, entomophagists, and restaurant critics (among many others) to cover her tracks and explore the subject from as many different angles as possible.

By the end of the book, it makes sense why she chose to look at the subject from so many angles. Everything just comes together.

I came away from this book with two thoughts:

1. This is the wave of the future. Whether eating chocolate covered grasshoppers and ant eggs will become as mainstream as eating caviar has become, Ms. Goodyear offers credible evidence that eating insects is actually more ecologically responsible, cutting down on our overall carbon footprint, than eating mainstream (acceptable) animals. Then again, I will leave it to trained scientists to support or dispute her on the finer points of that argument. But, in all, I have a deep feeling that this type of eating will become mainstream (and the more gross aspects of it will be labeled "elegant dining." I see it happening already).

2. It gave me another perspective on peoples' eating habits (and I'm not talking from an anthropological viewpoint where eating insects is part of a culture's identity). As I got into the book, I was automatically inclined to be disgusted with every description of an animal or insect being taken apart and used for whatever purpose. At first, I wrinkled my nose in disgust, sticking my tongue of my mouth in a (self) show of nausea, but Ms. Goodyear's quoting of various people made me rethink the fact that we've all been programmed to think a certain way about food (her description of how shrimp eat debris on the ocean floor was quite interesting - and eye opening).

Although I must admit I was almost turned off at the onset by her admission of a fond childhood memory: That of eating Milk Bones for dogs in the back of the family van. Then again, I thought, that as well as the array of animals her hunter father killed and the family ate were her qualifications and credentials for writing this book.

But it was ecologist Daniel Pauly who provided the quote that could easily sum up this book in a nutshell: "Why are we even contemplating eating insects? Because we are gradually running out of things to eat." - Donna Di Giacomo
8 internautes sur 10 ont trouvé ce commentaire utile 
Anything That Moves 12 septembre 2013
Par M. Reynard - Publié sur Amazon.com
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
I used to think I was an adventurous eater. Even a foodie. That is, until reading this book. After reading it, I think I'd prefer not to associate myself with the foodies. Goodyear takes a whole world of underground, raw, illegal, and just downright strange eating and brings it to light.

There are several sections in this book about different forms of food. Some focus on the people that get these hard to eat goods, like ant eggs. Others focus on using illegal product, like cannabis in their cooking. Still others focus on meats from endangered animals whose sale is illegal in the United States. And then there are a few sections on underground restaurants and the raw milk movement.

Goodyear hangs out with a lot of unscrupulous characters. Or at least she did when she wrote this book. People who think nothing of eating whale or procuring quite a lot of pot to make a themed meal. I actually don't care about the second, it's the first that gets me. If something is endangered leave it alone, it can become food when the population has been restored. There are a couple of unique characters though who get their reputation by serving dazzling food and never in the same way twice. Like the chef who runs an underground restaurant out of his apartment. Him, I found quite interesting. Everybody tended to be a bit snobby about their food choices though, and have a strict definition of what a foodie can be. Live and let eat I say (except in the case of endangered animals or unnecessary cruelty).

I felt like this book was comprised of many smaller articles. It just didn't flow naturally like a general book would. There were several interesting topics though, the biggest one for me being the subject of raw milk. It's one of the things I think should be legal everywhere with it being up to the person to determine if they want to take the risk (we can purchase soy sauce and drink it in mass quantities if we choose but it's illegal to purchase raw milk in most states and drink it. I know, crazy comparison, but think about it. It's true.). On the other side of the spectrum I was disgusted with the thought of eating endangered animals and the sheer volume that gets consumed just in CA. But all of it was descriptively written and I can appreciate that even if I didn't care for some of the topics.

I can't say I'll be in a rush to try the majority of things that were mentioned in this book. But it was an interesting look into American food culture and I learned a lot. I even learned some things I probably didn't want to know. This is definitely a book for anyone interested in food to read.

Anything That Moves
Copyright 2013
259 pages

Review by M. Reynard 2013
6 internautes sur 8 ont trouvé ce commentaire utile 
A well-researched evolution of the American food industry 14 novembre 2013
Par Connie the compassionate rebelutionary - Publié sur Amazon.com
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
This book is not just a biography of some of the quirkiest chefs and foodies out there. This is a well-researched book on the recent history of food evolution. This is better than I expected! Author Sana Goodyear digs deep to describe how some foods become mainstream and others do not, how some foods are popular in one country and others are not.

Goodyear also ate many of the items she writes about with a culinary flare, from octopus to duck eggs and raw milk. Some of the food items sound appetizing while others sound offensive to American palettes. Her narratives are detailed. Some of the people she describes are wealthy billionaires in their own right who feel they can eat whatever they want and can do whatever they can to get that coveted item.

Each chapter holds its own and covers a separate subject, from eating poisonous sea foods to live ants or drinking raw milk. Goodyear shows how eating exotic items has become a multi-million dollar business in both imports and popularity, even when some of the items come from endangered or rare plants and animals.. The chapter titled "The Rawsome Three" brings up some good pro and con arguments for raw milk. She opines that drinking pasteurized milk over the decades may have weakened childrens' immune system and is perhaps part of why so many children today have more neurological problems, although science has yet to prove that conclusively. Her ability to cover both sides make this book more appealing to a larger audience, from chefs and foodies to others more interested in an organic or vegan diet. Goodyear shows that eating healthy is more complicated than expected. False advertising, deceptive marketing, illegal imports are all a part of today's foodie culture. If anything, this book will open up readers' eyes to all that takes place in the world of fine or exotic dining.

Don't read this book while hungry!
1 internautes sur 1 ont trouvé ce commentaire utile 
Goodyear truly means eating close to anything 27 novembre 2013
Par Cynthia - Publié sur Amazon.com
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
My gag reflex was working over time while reading “Anything that Moves “. Goodyear takes us on a tour of some unusual dining mostly on the West Coast and in Vegas and she does it at a run. In one chapter you’ll be learning how to process, cook and, God help me, eat insects. Soon you’ll be virtually eating raw meats, organs, testicles, penis, live octopus and shrimp, unpasteurized dairy products, etc. There was one day in particular when I combined the chapter entitled ‘Guts’, which is about eating ALL of a creature, with a real time meal of highly spiced chana masala. Big mistake. I seriously wondered if I needed to throw up. To be fair I’m not a big meat eater because of its taste and the bloody fleshiness of it. I also found the information about the cruelty involved in making shark’s tale soup and foie gras not to mention the consumption of endangered species and animals such as whales and big cats and elephants.

I don’t think Goodyear is purposely going for a choking response but be aware that she looks head on (I know, bad pun) at how the foodie movement is pushing chefs and eaters to ever more exotic fare. She also explores the political and governmental oversight involved in the food industry as well as how specialist food marketers are driving the market closer and closer to the edge of traditional American taste buds. Of course I understand that all of these foods are eaten and rightly so in various cultures. If it’s a question of eat what’s available or die the choice is clear. Choosing to eat unusual foods for excitement and bragging rights feels uncomfortable to me and downright wrong when it involves the torture or killing of endangered or more sentient animals. “Anything that Moves” was an education for me.
1 internautes sur 1 ont trouvé ce commentaire utile 
Fascinating... weird, but fascinating 11 septembre 2013
Par Kurt G. Schumacher - Publié sur Amazon.com
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
"Anything That Moves" takes you on a tour of the "feeding edge" of dining. Food bloggers who scour cities for the most authentic ethnic dishes. Importers who cater to the appetites of high rollers in Las Vegas. The people who started the gourmet food market in the 1960's. People who eat insects and other things that would cause a lawsuit if someone found them on their plate in most restaurants.

This ain't fast food, folks. This is about people who will literally eat anything. It's bizarre, it's occasionally disgusting, and it sometimes borders on the unbelievable. But it's all real. Believe it or not. Or rather, eat it or not!

The most disturbing chapter was about a fringe group who seek out completely natural, raw, unprocessed food. We're not talking just organic vegetables here. We're taking unpasteurized milk, right from the cow. We're talking unwashed eggs, right from the chicken. We're talking people who think that salmonella and e-coli are just part of the dining experience.

I don't think I'll ever be eating most of the things that are talked about in this book. (Although I have had chocolate-covered insects.) But the book is entertaining, and there's a lot of food history and behind-the-scenes looks at the food business. If you're a "foodie", this is a good read. (I prefer to call myself a "foodist". It sounds just a bit more classy.)
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