Jefferson Exchange | December 23, 2013
10:19 am
Mon December 23, 2013

Eating "Anything That Moves"

Dana Goodyear describes the foods we're now eating and the ways we're preparing them in "Anything That Moves."

Remember a while back when we interviewed the author of a cookbook for bugs? 

Credit Penguin Books

Let's pick up that discussion once again, because interest in the subject is picking up momentum. 

And it's not just bugs that are gaining ground as potential meal fare... plenty of previously off-limits materials, both animal and vegetable, are making it to the table. 

Dana Goodyear gives us an idea of the scope in her book Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. 

 

Tags: 

Related Program