EUR 27,97
  • Tous les prix incluent la TVA.
Habituellement expédié sous 1 à 3 mois.
Expédié et vendu par Amazon. Emballage cadeau disponible.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 3 images

Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture (Anglais) MP3 CD – 14 novembre 2013

3,9 étoiles sur 5
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoile
3,9 étoiles sur 5 47 commentaires client

Voir les 8 formats et éditions Masquer les autres formats et éditions
Prix Amazon
Neuf à partir de Occasion à partir de
Format Kindle
"Veuillez réessayer"
"Veuillez réessayer"
EUR 27,97
EUR 17,51 EUR 36,96
Note: Cet article est éligible à la livraison en points de collecte. Détails
Récupérer votre colis où vous voulez quand vous voulez.
  • Choisissez parmi 17 000 points de collecte en France
  • Les membres du programme Amazon Premium bénéficient de livraison gratuites illimitées
Comment commander vers un point de collecte ?
  1. Trouvez votre point de collecte et ajoutez-le à votre carnet d’adresses
  2. Sélectionnez cette adresse lors de votre commande
Plus d’informations
--Ce texte fait référence à l'édition CD.
click to open popover

Offres spéciales et liens associés

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


“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

--Ce texte fait référence à l'édition CD .

Présentation de l'éditeur

The popular New Yorker writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain.

Dana Goodyear’s narrative debut is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture. At once an uproarious behind-the-scenes adventure and a serious attempt to understand the implications of an emergent new cuisine, it introduces a cast of compelling and unexpected characters—from Los Angeles Times critic Jonathan Gold, to a high-end Las Vegas purveyor of rare and exotic ingredients, to the traffickers and promoters of raw milk and other forbidden products, to the hottest chefs who rely on them—all of whom, along with today’s diners, are changing the face of American eating.

Ultimately, Goodyear looks at what we eat, and tells us who we are. As she places all of this within a vivid historical and cultural framework, she shows how these gathering culinary trends may eventually shape the way all Americans dine. What emerges is a picture of America at a moment of transition, designing the future as it reimagines the past. --Ce texte fait référence à l'édition CD .

Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.

  • Apple
  • Android
  • Windows Phone
  • Android

Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.

Détails sur le produit

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoile

Commentaires client les plus utiles sur (beta) 3.9 étoiles sur 5 47 commentaires
5.0 étoiles sur 5 It's hard to put down! 13 décembre 2013
Par Nancy Sheafer - Publié sur
Format: Format Kindle Achat vérifié
This book raises some important questions to consider about the "new-old" cuisine: GMO or not? Snout-to-tail or "safe" cuts? Walk the poison line with fugu and its ilk, or stick with lobster and flounder? Is it just to pay outrageous prices for scavenged food when the scavengers live in poverty? Is there merit in the raw milk is good for you point of view, or is it a dangerous fad? Can any of these food ideas be upheld as reasonably safe in a world of increasing incidence of salmonella, e.coli and bovine spongiform disease? Should we drink coffee gleaned from civet cat and goat droppings or eat unhatched baby ducks in the shell? Why? All these and more are explored by the author Dana Goodyear, who is obviously not a proselyte to any of the food views she presents, in a way that opens closed places to the light but does not condemn: she allows us to have the information without coming down on either side. I'm enjoying reading the book just to find out who and what are out there in the world of "foodies". I don't necessarily think I want to be one.
5.0 étoiles sur 5 Made me want to go out and order weird stuff to eat in restaurants 19 mars 2014
Par justine a. - Publié sur
Format: Format Kindle Achat vérifié
This book is full of lots of quirky stories and facts about the new food culture. Sooo interesting. It gave me lots of knowledge to drop on the hubby (where I get to say, with a knowing look in my eye "did you know..."), which is always a 5-star experience in my book.
The secret eating clubs, underground restaurants, whale sushi - I want in! And it shows how militant both sides can get - who goes to jail over raw milk, but then again, how can you sleep at night for dumping all that raw milk down the drain?
4.0 étoiles sur 5 Interesting Read with Lots of Info 8 mars 2014
Par Carolyn - Publié sur
Format: Format Kindle Achat vérifié
I enjoyed reading the historical side and the current trends of the foodie movement. It's clear the author has done extensive research on the topic. She is skilled at bringing these people to life.

At times, I got a little confused with keeping everyone straight b/c she moves along at a quick clip and talks to a lot of different people. There were also times where she injected her own analysis or personal opinion on a matter, and this didn't really fit for me.
4 internautes sur 5 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Look what I can eat. Look what I'm afraid to eat. Look how careless of nature I am. 23 décembre 2013
Par Carol M - Publié sur
Format: Format Kindle Achat vérifié
Dana Goodyear is fearful of most every food presented to her in this book due to her pregnancy and her inner squeamishness. I didn't enjoy this book. It was hard to read it was disappointing both from content and writing style. The people she writes about are mainly men who are not fearless eaters but careless eaters. They search for the strange, the rare, the different without a thought to the fact that many species/foods they are eating are in danger of extinction, not sustainable, or illegal. It's seem they are flaunting those reasons rather than eating for enjoyment. They seem to be angry or perhaps it is just guilt being displayed as anger. It's a screw you world. I don't give a damn who gets hurt selfish manner that we often see in those who think they are special and on a mission or in this case food gods. I didn't see the making of a "new American food culture" just the continuation of the ugly American attitude of me, me, me and because I can I did. As for the writing I felt less like I was reading a book and more like I was being yelled at and lectured because I was a handy victim. I forced my way through it however thinking that there would be some glimmer of hope for a more earth friendly eater but alas I was greatly disappointed.
5.0 étoiles sur 5 Great For Foodies 21 décembre 2013
Par Lisa Miller - Publié sur
Format: Relié Achat vérifié
My husband is a foodie and loves the Anthony Bourdain show Parts Unknown. If you know a foodie who likes similar things this book is a sure hit. I first heard of this book while listening to NPR in the morning, they were interviewing the author. That peaked my interest and so when I found that Amazon had it I ordered it. I am really happy with the purchase.
Ces commentaires ont-ils été utiles ? Dites-le-nous

Rechercher des articles similaires par rubrique