Goodyear, Dana

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Anything that moves

renegade chefs, fearless eaters, and the making of a new American food culture
Looks at the shocking extremes of the contemporary American food world, where animals never before considered or long since forgotten are emerging as delicacies, parts that used to be for scrap are centerpieces, and ash and hay are fashionable ingredients.
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Anything that moves

renegade chefs, fearless eaters, and the making of a new American food culture
Examines how food fits into contemporary culture in America, discussing how food writers, chefs, and professional food eating contestants are changing the way food is viewed in contemporary American culinary thought.
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