MARC record from Internet Archive

LEADER: 04671cam a22006378i 4500
001 851175453
003 OCoLC
005 20151005114012.0
008 130625s2013 nyu 000 0deng
010 $a2013025054
019 $a837143696$a837179800
020 $a9781594488375 (hardback)
020 $a1594488371 (hardback)
029 1 $aNZ1$b15140686
035 $a851175453
035 $a(OCoLC)851175453$z(OCoLC)837143696$z(OCoLC)837179800
037 $bPenguin Group USA, Attn: Order Processing 405 Murray Hill Pkwy, East Rutherford, NJ, USA, 07073-2136$nSAN 282-5074
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050 00 $aGT2853.U5$bG66 2013
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100 1 $aGoodyear, Dana,$eauthor.
245 10 $aAnything that moves :$brenegade chefs, fearless eaters, and the making of a new American food culture /$cDana Goodyear.
264 1 $aNew York :$bRiverhead Books, a member of Penguin Group (USA) Inc.,$c2013.
300 $a262 pages ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 2 $a"New Yorker writer Dana Goodyear combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain in a rollicking narrative look at the shocking extremes of the contemporary American food world. A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food? Dana Goodyear's anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs--a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream"--$cProvided by publisher.
505 0 $aPart I. Squishy or Swank? -- The Scavenger -- Grub -- Backdoor Men -- Part II. Down the Rabbit Hole -- The Rawesome Three -- Double Dare -- Haute Cuisine -- Part III. Discomfort Food -- Guts -- Off Menu -- The Hunt -- Coda.
650 0 $aFood$xSocial aspects$zUnited States.
650 0 $aFood habits$zUnited States.
650 0 $aCooking$xSocial aspects$zUnited States.
650 0 $aExtremists$zUnited States.
650 0 $aCooks$zUnited States.
650 0 $aGourmets$zUnited States.
651 0 $aUnited States$xSocial life and customs$y1971-
856 42 $3Cover image$uftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9781594488375.jpg
907 $a.b26959136$b11-14-18$c11-22-13
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957 00 $aOCLC reclamation of 2017-18
907 $a.b26959136$b06-24-15$c11-22-13
938 $aYBP Library Services$bYANK$n10410845
938 $aBaker and Taylor$bBTCP$nBK0013131140
938 $aBrodart$bBROD$n104528761
956 $aPre-reclamation 001 value: ocn851175453
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