Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture - PDF free download eBook

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Details of Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture

Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
Exact title of book
Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
Book author
Dana Goodyear
ISBN
9781594632877
Publisher
Penguin Group (USA)
Published
Nov 04, 2014
Language
English
Format
PDF, FB2, EPUB, MOBI
Pages
272
File size (in PDF)
2448 kB

Some brief overview of book

The popular New Yorker writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain. Dana Goodyears 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 charactersfrom 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 themall of whom, along with todays 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.

About book author

Goodyear is a staff writer for The New Yorker. She teaches at the University of Southern California. les 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 themall of whom, along with todays 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.

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