Anything That Moves PDF/EPUB ð Anything That MOBI

Anything That Moves PDF/EPUB ð Anything That MOBI


Anything That Moves [BOOKS] ⚣ Anything That Moves By Dana Goodyear – Capitalsoftworks.co.uk 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 Ameri 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 Anything That MOBI :Þ 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 uestion Is that foodDana 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.

  • Hardcover
  • 272 pages
  • Anything That Moves
  • Dana Goodyear
  • English
  • 06 August 2016
  • 9781594488375

About the Author: Dana Goodyear

Dana Goodyear is the author of 'Honey and Junk Poems'.



10 thoughts on “Anything That Moves

  1. Petra-masx Petra-masx says:

    Update Since the discussion has become about eating live animals I thought this link might add to the review 9 cruelest dishes in the worldThis book has the nastiest last line of any book I have ever read I hope I never ever ever have to read anything so nasty again Because of that I gave the author an extra star as it will definitely help me stick to my diet todayIt's uite a good book and mostly very well written about alternative food Some of it is very conventional like organic dairy farms producing unpasteurised milk Other parts are truly unacceptable like a much prized Japanese dish where slices of a living animal are served in front of it More parts deal with the unacceptably cruel as in force feeding geese until they get diseased fatty livers called 'foie gras' when they are eaten When California bans it there is the conseuent hypocrisy of chefs who go on about 'respecting the animal' but not when it comes to loses high profit food products Then there are the further fringes like teenage girls in a pop Korean cafe having a delicious sweet made with many things including fragrant frogs' fallopian tubesBut as I said it gets nastier and to be truthful I feel a bit illThis is why do not read if you are a eating b a vegan or c likely to read the book view spoilerThe author is eating an egg with a baby bird foetus inside she is crunching the slightly soft beak what feels like a nail organs maybe even the beginnings of feathers She thinks she has conuered all her psychological hangups but then the bubbling in her stomach starts gorge rising and we all know what comes next hide spoiler

  2. karen karen says:

    fulfilling my 2020 goal to read at least one book each month that was given to me as a present that i haven't yet gotten around to reading because i am an ungrateful dickANDfulfilling book riot's 2020 read harder challenge task #13 Read a food book about a cuisine you’ve never tried beforereview to come

  3. Katherine Katherine says:

    ”Anything that moves using that phrase about another culture’s eating habits used to be an insult Now it is a foodie to foodie brag used to celebrate unchecked appetite” Synopsis Good luck ever putting anything in your mouth ever again after reading this sucker Biblio Babble I Thought I Wasn’t a Picky Eater Then I read this book And I discovered that yes I am uite the picky eater I have never read about so many disgusting things that people are willing to put in their mouths and digest in my entire life I thought it would be morbidly fascinating and in that regard this book did the job I was morbidly fascinated about all the different types of things people want to experience while they’re eating such as consuming raw dairy and eating testicles of pretty much every time of animal known to manSnooze fest Schoozefest If only the writing weren’t so damn dry The writing was so boring that A I pretty much did everything in my power to avoid reading this book B Skimmed through most of it while reading about all the disgusting dishes and C Managed to put me in the biggest reading slump of the year I’m literally interested in nothing right now But most importantly it kind of defeated itself in its message When discussing a weird book like this you kind of want to get down to the ‘why’ In this case I wanted to know why the hell we’re eating so weird and why our ancestors occasionally ate seriously depraved dishes on that later And my uestion never got answered Between that and the boring writing I felt like I was wasting my time And since that’s all I really have to say about this book it was that bad of a read I give you the most depraved dishes I read about Chocolate Makes Everything Better Except This ”In Dicke’s opinion simply changing the language surrounding food insects could go a long way toward solving the problem Westeners have with them Another option Dicke said is to cover the bugs in chocolate because people will eat anything covered in chocolate” He Cooked a Zoo ”Reese sold tinned lion tiger elephant and whale; pickeled rooster combs espresso Lindt chocolate Canadian muskrat reindeer steaks from Lapland and diamondback from Ross Allen a snake wrestling celebrity herpetologist with a ranch in Florida ‘Zoos would furnish lists of animals they had to dispose of and would buy the carcass at a high price and give it frozen to a cannery for processing’” Man’s Best Friend Eats What?? ”’There’s no way to get pig bladder in this country they’re all ground up for dog food’” I Vote Neigh ”In The Curiosities of Good published in 1859 Peter Lund Simmonds a British journalist who fashioned himself as a Victorian era Herodotus reported ‘Horse flesh pie too eaten cold is a dainty now at Berlin and Toulouse and boiled horse rechauffe has usurped the place of ragouts and secondary dishes’” Fava Beans and a Nice Chainti ”Rome became the giant stomach of the world devouring everything during its five hundred years of imperial rule The rich considered birds’ brains a delicacy and relished moray eels which they kept in swimming pools at home Vedius Pollio a friend of Augustus preferred his eels fattened on human flesh ” A very disappointing insight into a potentially interesting topic One of my newest hobbies is to recreate a recipe mentioned in a book But I can rest assure you that there is no way in everloving hell I will be recreating any of these dishes thank you very much

  4. Kurt Kurt says:

    This is easily one of my favorite books of the year It's a joyful exploration of the foodie world outside the edges of mainstream culinary culture in the States with in depth profiles of talented chefs and dedicated eaters and plenty of personal observations as Goodyear explores her own personal gastronomical taboos This collection of essays thoughtfully explores ethical issues about sustainability of food sources eating bugs instead of beef is great for the planet and the protection of some animals instead of others Goodyear presents herself as solidly anti whale consumption but recognizes that much of the prevalent reasoning for that may be cultural It celebrates a commitment to enjoying the specialty dishes of other cultures and to keeping an open mind about what is and is not edible A chapter on raw milk brings out surprising philosophical alignments with the Tea Party movement while people who like raw milk are often socially progressive both groups oppose what they see as unnecessary and harmful governmental regulation of activities they enjoy In an amusing moment at a Tea Party convention Goodyear tours the booths with a raw milk advocate and is perplexed to find that the only wedge issue to arise is a fundamental disagreement over whether a prepper's canned food ought to contain GMOsThis book pushes some boundaries asking uestions about making responsible changes in our diet as a society as well as just enjoying the thrill of well meaning people finding spectacular new ways to enjoy an activity eating that most of us do many times a day with little thought The book added new restaurants to my culinary bucket list and the chapter on bugs brought back fond memories of eating crickets and spiders on a semi regular basis when I was in college and couldn't turn down a good dare For me the chapter on offal pressed pretty hard on my gag reflex and I can't imagine a reader who won't respond to some of the hundreds of foods in this book with I would not eat that which is a huge part of the fun These pages are gross and enchanting and astonishing and savage and convicting and I read them as uickly as possible with a huge grin on my face stopping only to text my favorite uotes to my brother For the record he responded than once with You're gross If you're thinking about reading this book then I suspect you're a little gross too and I hope you love Anything That Moves as much as I doI got a free copy from the Vine program but when this book hits the shelves in a couple of months I plan to buy copies for as many of my foodie friends as I can fit in my budget

  5. David David says:

    Everyone can use a good laugh so I start with two bits from this book that made me laugh out loud Both occur in the chapter where some bleeding edge California chefs are experimenting with marijuana based cuisine which obviously entails breaking the law even in California 1 “The potential legal entanglements of the night ahead nagged at him Nguyen he said had become nervous enough to get a medical marijuana card the day before from 'Doc 420' a pot doctor with her own bikini calendar”b “He opened a jar of vodka which he had infused with marijuana using a PolyScience Smoking Gun and then mixed with a marijuana vanilla tinture He called the drink a Medicated Gibson To me it smelled exactly like Dorm Room Couch”Admittedly at the time of reading I was under the influence of a frozen blueberry daiuiri on a hot summer afternoon but even sober they bring a smile to my tragically daiuiri free lipsThere is also the following fun insect poop related facts this one well documented enough on the Internet to make me believe it is not only fun but also very possibly true“The manna eaten by Moses on his way out of Egypt is widely believed to have been honeydew the sweet excrement of scale insects”Digression If the world's Christian denominations are seriously interested in capturing the imaginations of the young they could well start by the demonstrations of the consumption of scale insect excrement during religious instructionHowever the book also has the annoying habit of referring to people places and things without explanation The implication is if you were one of the cool kids you would for example already know lower La Breau Avenue and La Cienega Boulevard in Los Angeles and the cultural signal it sends out when you mention them You would also know that TUK is a type of shoe Lumix a type of camera and Ludo Lefebvre a celebrity chef and understand the cultural baggage that rides with each You would know what a strategic account manager does When someone is called “the Thom Yorke of food writing” you'd know what that means I now know that Thom Yorke is most famously of the band Radiohead and seems in possession of bad manners which is probably what she's talking about here When a restaurant is described as an “izakaya style place” you'd have some clue other than it must have some connection to Japan And you'd know have an idea of what cordyceps ombrina coulis ganache and camote somewhat specific than “type of food”As may be obvious I didn't know any of these and don't feel that I am particularly to blame It's a crowded world and there are a lot of things to pay attention to If you are a writer and your reader has to go off to Google to find out what you're writing about then you have failed because chances are good that the reader will be distracted by something else while there and will not return to your writing – at least not uickly Don't write journalism for your cool friends – write journalism for people who want to know but don'tBut still I enjoyed reading this book I just wish there had been than one tantalizing reference to suirrel sushi

  6. Richard Derus Richard Derus says:

    Rating 35 of fiveThe Publisher Says 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 uestion 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 mainstreamMy Review I will try almost anything once Almost anything stuff like eyeballs and mountain oysters and unknowingly dog Mountain oysters are tasty eyeballs are gross and I vomited for an hour after being told the greasy slick icky meat was dogThere is stuff that these damnfool eejits are payingmoneyfor that there is not a single solitary remote fat or slim chance that I would consent to sit at a table with still less eatActually I could stop there and the review would be complete But there's a bit I'd like to say Dana Goodyear writes for The New Yorker and it shows Her phrases are often uite euphonious but in the end snacklike than mealtimeyAppetites are hard to legislate and people usually end up doing what they want to do The year Upton Sinclair wrote The Jungle he got his first summer cold It was the beginning of the score of ailments that led him to John Henry Kellogg's Battle Creek Sanitarium sic which promoted vegetarianism and to the writings of Horace Fletcher The Great Masticator who prescribed chewing your food extra thoroughlyI stopped subscribing to The New Yorker for that reason Okay back in the Shawn era we had them memorable 10000 words on zinc its extraction refinement and many uses But now we have ephemeral mildly interesting stuff likelikeand there you have it The chapters in this book could have been entitled Notes from LA and I would've skipped gaily past them being largely uninterested in when not actively hostile to LA And I would've been not one smidgin less well rounded a personGoodyear's entertaining moments describing the feuds and rivalres among these freaky deaky foodies are pleasant enough Her description of eating some of the offal these folks consume made me mildly ueasy and nevernot oncemade me curious enough to try some of the disgusting crap the effete of palate and overloaded of wallet gourmands herein profiled savoredI received this copy from the publisher via LibraryThing's Early Reviewers program That made this review possible for me to write without resorting to invective vituperation and contumely Had I spent 2795 on it I''d be so moltenly angry even yet that it would be unwise to approach me without something normal and wholesome like a double cheesburger with bacon mayo and onions plus an extra large fries prominently displayed as a token of goodwillMake that burger a triple This work is licensed under a Creative Commons Attribution NonCommercial ShareAlike 30 Unported License

  7. Vegantrav Vegantrav says:

    Occasionally I like to take a peek to see how those at the other end of the diet spectrum live Anything That Moves provides just such a glimpse it is a catalogue of extreme eaters of fearless foodies people who embrace eating the weird the disgusting and even the still living live octopus and live shrimp grossAs a vegan I found something to wince at be disgusted at or be ethically outraged at on almost every page chefs and self appointed gourmets seeking out preparing and eating foie gras a horribly cruelly produced food now illegal in California whale meat lion meat and even unhatched baby birds still in the eggWhat amazed me above and beyond the disgustingness of so much of the food described in this book was the absolute callousness and indifference of the chefs and eaters to animal suffering these people care only about their palates; the fact that animals suffered terribly so that they could have a bizarre and to them anyway delectable dining experience had no effect on these people whatsoever This book is a handbook of nastiness and unethical eating It was I will admit fascinating in many ways but fascinating in the same manner that we are fascinated by criminals and serial killers

  8. Alina Colleen Alina Colleen says:

    After hating the first chapter and threatening to uit the book entirely I persevered and ended up enjoying uite a bit of it The first chapter focuses on Jonathan Gold an obnoxious food writer who loves seeking out LA restaurants with “C” health ratings giving himself food poisoning by eating “the real stuff” and inspiring a legion of hipster worshippers If you can get past Gold and his infuriating worldview the book does improve slowly “Grub” the second chapteressay focuses on the human aversion to eating insects I’m now open to trying crickets but remain skeptical that ants termites and mealworms will become cheap staple protein sources Dana Goodyear is funny in that she tries to remain impartial some of the time I say funny because her writing is significantly better when she takes a firm position For example she hates the raw milk movement and lacerates those who follow it But she’s ok with whale meat and does a nice job showing how whales were somewhat arbitrarily singled out as an unthinkable food source starting in the 1970s She also does a good job promoting the consumption of the meat tanks otherwise known as horses would definitely not be above trying horse either But often she’s hesitant to dismiss ridiculous trends and ridiculous restaurants and I imagine that it’s tough to really be critical of the people who give you access to the food Without that access Goodyear has nothing to write about This is sold as a book but really it’s a collection of poorly intertwined essays It lacks structure and direction a lot of the time and comes across as the work of a distracted author I imagine that Goodyear’s standalone essays that capture a single subject do so very well For example “Backdoor Men” about the seedy characters who supply ingredients to the top restaurants in Las Vegas is highly entertaining and unbelievable Her attempt to make eating marijuana seem cool and daring and edgy—chapter “Haute Cuisine”—doesn’t work as well But the best part of the book comes at the very end Goodyear admires the macabre and the “whole animal concept” and is downright inspiring in her portrayal of two chefs the foul mouthed and hilarious Chris Cosentino and thoughtful and erratic “Wolvesmouth” dinner host Craig Thornton Her strength is in character portrayals not history recaps I’ll end with a uote from the Cosentino section page 184 “For a while Cosentino eliminated butter and made his pastry chef use suet for pork fat cookies and lard caramels He imitated a pastry chef whining ‘I don’t want to make suet pudding That sounds nasty’ Then playing himself he barked ‘Shut up Make fucking suet pudding’”

  9. Amy Amy says:

    Just a few thoughts and places I markedFirst of all foodie means something way different to me I thought it was someone who likes high end food This book showcases people who eat bugs intestines alternative meats like horse and peppers so hot they'll scorch your brain Gross is not the same as interesting and you can be innovative without tripping the disgust o meter can't you?Rawsome a raw foods co op reuires its members to sign off on terms stating they prefer their foods with e coli Ok raw milk might be ok but no One customer said he'd received rancid pork but it was ok because his gut flora was so strong from eating raw that it could handle it It could handle rancid pork OkI find the idea of invitation only restaurants kind of strange and maybe a little pretentious than an underground supper club though I guess they're essentially the sameSpeaking of pretentious the part about the restaurant called Next where the author was served a terrarium containing two mushrooms and some other stuff and admonished to only eat the mushrooms had my eyes rolling so hard I think I saw my brainto be upset only about about the animals we identify with leads us helpless toward hypocrisy True but doesn't make me inclined to eat cats or horsesAnd the author has some kind of hero worship thing for Jonathan Gold a critic and seeker of the types of food in the first paragraph

  10. Cynthia Cynthia says:

    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 elephantsI 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 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 uestion 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 sentient animals “Anything that Moves” was an education for me This review is based on an advance reader's copy provided by the publisher Disclaimer included as reuired by the FTC

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10 thoughts on “Anything That Moves

  1. Petra-masx Petra-masx says:

    Update Since the discussion has become about eating live animals I thought this link might add to the review 9 cruelest dishes in the worldThis book has the nastiest last line of any book I have ever read I hope I never ever ever have to read anything so nasty again Because of that I gave the author an extra star as it will definitely help me stick to my diet todayIt's uite a good book and mostly very well written about alternative food Some of it is very conventional like organic dairy farms producing unpasteurised milk Other parts are truly unacceptable like a much prized Japanese dish where slices of a living animal are served in front of it More parts deal with the unacceptably cruel as in force feeding geese until they get diseased fatty livers called 'foie gras' when they are eaten When California bans it there is the conseuent hypocrisy of chefs who go on about 'respecting the animal' but not when it comes to loses high profit food products Then there are the further fringes like teenage girls in a pop Korean cafe having a delicious sweet made with many things including fragrant frogs' fallopian tubesBut as I said it gets nastier and to be truthful I feel a bit illThis is why do not read if you are a eating b a vegan or c likely to read the book view spoilerThe author is eating an egg with a baby bird foetus inside she is crunching the slightly soft beak what feels like a nail organs maybe even the beginnings of feathers She thinks she has conuered all her psychological hangups but then the bubbling in her stomach starts gorge rising and we all know what comes next hide spoiler

  2. karen karen says:

    fulfilling my 2020 goal to read at least one book each month that was given to me as a present that i haven't yet gotten around to reading because i am an ungrateful dickANDfulfilling book riot's 2020 read harder challenge task #13 Read a food book about a cuisine you’ve never tried beforereview to come

  3. Katherine Katherine says:

    ”Anything that moves using that phrase about another culture’s eating habits used to be an insult Now it is a foodie to foodie brag used to celebrate unchecked appetite” Synopsis Good luck ever putting anything in your mouth ever again after reading this sucker Biblio Babble I Thought I Wasn’t a Picky Eater Then I read this book And I discovered that yes I am uite the picky eater I have never read about so many disgusting things that people are willing to put in their mouths and digest in my entire life I thought it would be morbidly fascinating and in that regard this book did the job I was morbidly fascinated about all the different types of things people want to experience while they’re eating such as consuming raw dairy and eating testicles of pretty much every time of animal known to manSnooze fest Schoozefest If only the writing weren’t so damn dry The writing was so boring that A I pretty much did everything in my power to avoid reading this book B Skimmed through most of it while reading about all the disgusting dishes and C Managed to put me in the biggest reading slump of the year I’m literally interested in nothing right now But most importantly it kind of defeated itself in its message When discussing a weird book like this you kind of want to get down to the ‘why’ In this case I wanted to know why the hell we’re eating so weird and why our ancestors occasionally ate seriously depraved dishes on that later And my uestion never got answered Between that and the boring writing I felt like I was wasting my time And since that’s all I really have to say about this book it was that bad of a read I give you the most depraved dishes I read about Chocolate Makes Everything Better Except This ”In Dicke’s opinion simply changing the language surrounding food insects could go a long way toward solving the problem Westeners have with them Another option Dicke said is to cover the bugs in chocolate because people will eat anything covered in chocolate” He Cooked a Zoo ”Reese sold tinned lion tiger elephant and whale; pickeled rooster combs espresso Lindt chocolate Canadian muskrat reindeer steaks from Lapland and diamondback from Ross Allen a snake wrestling celebrity herpetologist with a ranch in Florida ‘Zoos would furnish lists of animals they had to dispose of and would buy the carcass at a high price and give it frozen to a cannery for processing’” Man’s Best Friend Eats What?? ”’There’s no way to get pig bladder in this country they’re all ground up for dog food’” I Vote Neigh ”In The Curiosities of Good published in 1859 Peter Lund Simmonds a British journalist who fashioned himself as a Victorian era Herodotus reported ‘Horse flesh pie too eaten cold is a dainty now at Berlin and Toulouse and boiled horse rechauffe has usurped the place of ragouts and secondary dishes’” Fava Beans and a Nice Chainti ”Rome became the giant stomach of the world devouring everything during its five hundred years of imperial rule The rich considered birds’ brains a delicacy and relished moray eels which they kept in swimming pools at home Vedius Pollio a friend of Augustus preferred his eels fattened on human flesh ” A very disappointing insight into a potentially interesting topic One of my newest hobbies is to recreate a recipe mentioned in a book But I can rest assure you that there is no way in everloving hell I will be recreating any of these dishes thank you very much

  4. Kurt Kurt says:

    This is easily one of my favorite books of the year It's a joyful exploration of the foodie world outside the edges of mainstream culinary culture in the States with in depth profiles of talented chefs and dedicated eaters and plenty of personal observations as Goodyear explores her own personal gastronomical taboos This collection of essays thoughtfully explores ethical issues about sustainability of food sources eating bugs instead of beef is great for the planet and the protection of some animals instead of others Goodyear presents herself as solidly anti whale consumption but recognizes that much of the prevalent reasoning for that may be cultural It celebrates a commitment to enjoying the specialty dishes of other cultures and to keeping an open mind about what is and is not edible A chapter on raw milk brings out surprising philosophical alignments with the Tea Party movement while people who like raw milk are often socially progressive both groups oppose what they see as unnecessary and harmful governmental regulation of activities they enjoy In an amusing moment at a Tea Party convention Goodyear tours the booths with a raw milk advocate and is perplexed to find that the only wedge issue to arise is a fundamental disagreement over whether a prepper's canned food ought to contain GMOsThis book pushes some boundaries asking uestions about making responsible changes in our diet as a society as well as just enjoying the thrill of well meaning people finding spectacular new ways to enjoy an activity eating that most of us do many times a day with little thought The book added new restaurants to my culinary bucket list and the chapter on bugs brought back fond memories of eating crickets and spiders on a semi regular basis when I was in college and couldn't turn down a good dare For me the chapter on offal pressed pretty hard on my gag reflex and I can't imagine a reader who won't respond to some of the hundreds of foods in this book with I would not eat that which is a huge part of the fun These pages are gross and enchanting and astonishing and savage and convicting and I read them as uickly as possible with a huge grin on my face stopping only to text my favorite uotes to my brother For the record he responded than once with You're gross If you're thinking about reading this book then I suspect you're a little gross too and I hope you love Anything That Moves as much as I doI got a free copy from the Vine program but when this book hits the shelves in a couple of months I plan to buy copies for as many of my foodie friends as I can fit in my budget

  5. David David says:

    Everyone can use a good laugh so I start with two bits from this book that made me laugh out loud Both occur in the chapter where some bleeding edge California chefs are experimenting with marijuana based cuisine which obviously entails breaking the law even in California 1 “The potential legal entanglements of the night ahead nagged at him Nguyen he said had become nervous enough to get a medical marijuana card the day before from 'Doc 420' a pot doctor with her own bikini calendar”b “He opened a jar of vodka which he had infused with marijuana using a PolyScience Smoking Gun and then mixed with a marijuana vanilla tinture He called the drink a Medicated Gibson To me it smelled exactly like Dorm Room Couch”Admittedly at the time of reading I was under the influence of a frozen blueberry daiuiri on a hot summer afternoon but even sober they bring a smile to my tragically daiuiri free lipsThere is also the following fun insect poop related facts this one well documented enough on the Internet to make me believe it is not only fun but also very possibly true“The manna eaten by Moses on his way out of Egypt is widely believed to have been honeydew the sweet excrement of scale insects”Digression If the world's Christian denominations are seriously interested in capturing the imaginations of the young they could well start by the demonstrations of the consumption of scale insect excrement during religious instructionHowever the book also has the annoying habit of referring to people places and things without explanation The implication is if you were one of the cool kids you would for example already know lower La Breau Avenue and La Cienega Boulevard in Los Angeles and the cultural signal it sends out when you mention them You would also know that TUK is a type of shoe Lumix a type of camera and Ludo Lefebvre a celebrity chef and understand the cultural baggage that rides with each You would know what a strategic account manager does When someone is called “the Thom Yorke of food writing” you'd know what that means I now know that Thom Yorke is most famously of the band Radiohead and seems in possession of bad manners which is probably what she's talking about here When a restaurant is described as an “izakaya style place” you'd have some clue other than it must have some connection to Japan And you'd know have an idea of what cordyceps ombrina coulis ganache and camote somewhat specific than “type of food”As may be obvious I didn't know any of these and don't feel that I am particularly to blame It's a crowded world and there are a lot of things to pay attention to If you are a writer and your reader has to go off to Google to find out what you're writing about then you have failed because chances are good that the reader will be distracted by something else while there and will not return to your writing – at least not uickly Don't write journalism for your cool friends – write journalism for people who want to know but don'tBut still I enjoyed reading this book I just wish there had been than one tantalizing reference to suirrel sushi

  6. Richard Derus Richard Derus says:

    Rating 35 of fiveThe Publisher Says 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 uestion 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 mainstreamMy Review I will try almost anything once Almost anything stuff like eyeballs and mountain oysters and unknowingly dog Mountain oysters are tasty eyeballs are gross and I vomited for an hour after being told the greasy slick icky meat was dogThere is stuff that these damnfool eejits are payingmoneyfor that there is not a single solitary remote fat or slim chance that I would consent to sit at a table with still less eatActually I could stop there and the review would be complete But there's a bit I'd like to say Dana Goodyear writes for The New Yorker and it shows Her phrases are often uite euphonious but in the end snacklike than mealtimeyAppetites are hard to legislate and people usually end up doing what they want to do The year Upton Sinclair wrote The Jungle he got his first summer cold It was the beginning of the score of ailments that led him to John Henry Kellogg's Battle Creek Sanitarium sic which promoted vegetarianism and to the writings of Horace Fletcher The Great Masticator who prescribed chewing your food extra thoroughlyI stopped subscribing to The New Yorker for that reason Okay back in the Shawn era we had them memorable 10000 words on zinc its extraction refinement and many uses But now we have ephemeral mildly interesting stuff likelikeand there you have it The chapters in this book could have been entitled Notes from LA and I would've skipped gaily past them being largely uninterested in when not actively hostile to LA And I would've been not one smidgin less well rounded a personGoodyear's entertaining moments describing the feuds and rivalres among these freaky deaky foodies are pleasant enough Her description of eating some of the offal these folks consume made me mildly ueasy and nevernot oncemade me curious enough to try some of the disgusting crap the effete of palate and overloaded of wallet gourmands herein profiled savoredI received this copy from the publisher via LibraryThing's Early Reviewers program That made this review possible for me to write without resorting to invective vituperation and contumely Had I spent 2795 on it I''d be so moltenly angry even yet that it would be unwise to approach me without something normal and wholesome like a double cheesburger with bacon mayo and onions plus an extra large fries prominently displayed as a token of goodwillMake that burger a triple This work is licensed under a Creative Commons Attribution NonCommercial ShareAlike 30 Unported License

  7. Vegantrav Vegantrav says:

    Occasionally I like to take a peek to see how those at the other end of the diet spectrum live Anything That Moves provides just such a glimpse it is a catalogue of extreme eaters of fearless foodies people who embrace eating the weird the disgusting and even the still living live octopus and live shrimp grossAs a vegan I found something to wince at be disgusted at or be ethically outraged at on almost every page chefs and self appointed gourmets seeking out preparing and eating foie gras a horribly cruelly produced food now illegal in California whale meat lion meat and even unhatched baby birds still in the eggWhat amazed me above and beyond the disgustingness of so much of the food described in this book was the absolute callousness and indifference of the chefs and eaters to animal suffering these people care only about their palates; the fact that animals suffered terribly so that they could have a bizarre and to them anyway delectable dining experience had no effect on these people whatsoever This book is a handbook of nastiness and unethical eating It was I will admit fascinating in many ways but fascinating in the same manner that we are fascinated by criminals and serial killers

  8. Alina Colleen Alina Colleen says:

    After hating the first chapter and threatening to uit the book entirely I persevered and ended up enjoying uite a bit of it The first chapter focuses on Jonathan Gold an obnoxious food writer who loves seeking out LA restaurants with “C” health ratings giving himself food poisoning by eating “the real stuff” and inspiring a legion of hipster worshippers If you can get past Gold and his infuriating worldview the book does improve slowly “Grub” the second chapteressay focuses on the human aversion to eating insects I’m now open to trying crickets but remain skeptical that ants termites and mealworms will become cheap staple protein sources Dana Goodyear is funny in that she tries to remain impartial some of the time I say funny because her writing is significantly better when she takes a firm position For example she hates the raw milk movement and lacerates those who follow it But she’s ok with whale meat and does a nice job showing how whales were somewhat arbitrarily singled out as an unthinkable food source starting in the 1970s She also does a good job promoting the consumption of the meat tanks otherwise known as horses would definitely not be above trying horse either But often she’s hesitant to dismiss ridiculous trends and ridiculous restaurants and I imagine that it’s tough to really be critical of the people who give you access to the food Without that access Goodyear has nothing to write about This is sold as a book but really it’s a collection of poorly intertwined essays It lacks structure and direction a lot of the time and comes across as the work of a distracted author I imagine that Goodyear’s standalone essays that capture a single subject do so very well For example “Backdoor Men” about the seedy characters who supply ingredients to the top restaurants in Las Vegas is highly entertaining and unbelievable Her attempt to make eating marijuana seem cool and daring and edgy—chapter “Haute Cuisine”—doesn’t work as well But the best part of the book comes at the very end Goodyear admires the macabre and the “whole animal concept” and is downright inspiring in her portrayal of two chefs the foul mouthed and hilarious Chris Cosentino and thoughtful and erratic “Wolvesmouth” dinner host Craig Thornton Her strength is in character portrayals not history recaps I’ll end with a uote from the Cosentino section page 184 “For a while Cosentino eliminated butter and made his pastry chef use suet for pork fat cookies and lard caramels He imitated a pastry chef whining ‘I don’t want to make suet pudding That sounds nasty’ Then playing himself he barked ‘Shut up Make fucking suet pudding’”

  9. Amy Amy says:

    Just a few thoughts and places I markedFirst of all foodie means something way different to me I thought it was someone who likes high end food This book showcases people who eat bugs intestines alternative meats like horse and peppers so hot they'll scorch your brain Gross is not the same as interesting and you can be innovative without tripping the disgust o meter can't you?Rawsome a raw foods co op reuires its members to sign off on terms stating they prefer their foods with e coli Ok raw milk might be ok but no One customer said he'd received rancid pork but it was ok because his gut flora was so strong from eating raw that it could handle it It could handle rancid pork OkI find the idea of invitation only restaurants kind of strange and maybe a little pretentious than an underground supper club though I guess they're essentially the sameSpeaking of pretentious the part about the restaurant called Next where the author was served a terrarium containing two mushrooms and some other stuff and admonished to only eat the mushrooms had my eyes rolling so hard I think I saw my brainto be upset only about about the animals we identify with leads us helpless toward hypocrisy True but doesn't make me inclined to eat cats or horsesAnd the author has some kind of hero worship thing for Jonathan Gold a critic and seeker of the types of food in the first paragraph

  10. Cynthia Cynthia says:

    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 elephantsI 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 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 uestion 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 sentient animals “Anything that Moves” was an education for me This review is based on an advance reader's copy provided by the publisher Disclaimer included as reuired by the FTC

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