Anything that moves / Goodyear, Dana

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.

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.