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 discusses all this and more in her new book, Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture.
