If you’re finding yourself bored with the same old menu choices, which always hover near the top of the food chain, but you can’t imagine consuming large sarcophagid maggots, scorpion, spleen, lungs, lips, or even a bite of an endangered species for dinner, let Dana Goodyear navigate for you the outer limits of this emerging American food scene. In her new culinary narrative, Anything that Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture (272 pages; Riverhead Books), New Yorker contributor Goodyear explores the outer shoals of foodie culture with narrative skill and aplomb. More […]
Tag: food writing
Montaigne, the Double Man, and Shelled Beans: Q&A with Adam Gopnik
by Cécile Alduy
Where the famously poised, self-effacing, witty New Yorker critic proves to also be an ebullient, passionate, fiery man who admits to being in rage as much as in love with contemporary culture. As we sit down to talk about his latest book, The Table Comes First: Family, France, and the Meaning of Food (Knopf, 320 pages), he reflects on his debut as a writer and what lays ahead of him: to write a Big Book of Life and maybe try, one day, a different voice. A prolific writer, Adam Gopnik has left almost no topic untouched, from Darwin and Lincoln […]