单身情歌
新手上路
- 注册
- 2008-10-25
- 消息
- 122
- 荣誉分数
- 28
- 声望点数
- 38
http://www.cbc.ca/thecurrent/episod...-the-best-raw-wriggly-and-unexpected-cuisine/
Food tastes may be changing, but few Canadians are ready to follow the extreme eaters who seek out exotic, and even dangerous meals...like this live octopus, called 'sannakji'.
Fearless eaters actively seek out exotic meals, no matter how squirmy and revolting. Author Dana Goodyear says the definition of what is daring, dangerous and disgusting in food is changing, and the search for new tastes and sensations is transforming our food culture.
People in southern China sometimes joke they'll eat anything with four legs except the table. But even the furniture may not be safe from the newest development in food culture -- the fearless eater.
"You really have to crush those tentacles, otherwise the suction cups can adhere to the inside of your throat and you can choke to death."
Dana Goodyear, author of Anything That Moves
The tentacles squirm in your mouth and the suction cups can stick so firmly they're a choking hazard...but with the right amount of chewing and soy sauce, many consider sannakji -- or live octopus -- a real treat.
• 7 animals that are eaten alive by humans — Mother Nature Network
And it's not the only dish you may find hard to swallow. Prized ant eggs and coffee made from civet cat droppings are also making their way onto restaurant menus.
Some chefs pride themselves on serving ingredients that teeter between the disgusting and sublime. And their customer don't want to be the last to try the newest, dangerous, and sometimes illegal dishes.
Dana Goodyear is the author of Anything that Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. She was in Los Angeles.
So, live octopus, dog, manure... Are you an extreme eater? Or have you eaten foods that would challenge most palates? Tell us your stories.
Comment below or tweet us @thecurrentcbc. Follow us on Facebook. Or e-mail us through our website. Call us toll-free at 1 877 287 7366. And as always if you missed anything on The Current, grab a podcast.
This segment was produced by The Current's Natalie Chu, Shannon Higgins and Pacinthe Mattar.
This segment originally aired on December 20th, 2013
******************************************************************************************************************
http://www.thestar.com/entertainmen...that_moves_by_dana_goodyear_review.print.html
Anything that moves by Dana Goodyear: review
Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
Illustration by Raffi Anderian/Toronto Star
Illustration for Anything that Moves
By: Christine Sismondo Published on Fri Dec 06 2013
Photos View photos
Fast-forward 10 years and these items might well be found on the menus of some of the most popular restaurants in town. We’ve gone from chicken fingers to chicken feet in under a decade.
This massive shift in food culture is the subject of journalist Dana Goodyear’s new book, Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. In it, Goodyear chronicles the contemporary food scene, a community peopled with chefs fascinated with foraged ingredients, activists hell-bent on defying federal food safety standards and a new generation of eaters who define themselves by their willingness to eat, as she says, anything that moves.
And bonus points if it’s still moving. Live octopus is all the rage in some circles, while others tuck into “drunken” live shrimp — upping the ante on standards for “fresh” food. Sounds bizarre, sure, but this isn’t a frat-boy party trick — these are traditional dishes in Asia. And to put it in perspective, consider the oyster, which is alive until the moment we pluck it off the shell.
If live food still sounds too extreme, wade in with raw food, which most of us actually eat fairly regularly in the form of tartare, ceviche and sushi. But the raw foodists that Goodyear profiles don’t stop there. At Rawesome, a grocery co-op in Venice, Calif., meat coolers stocked with raw bison kidneys, spleen and testicles were popular with peckish shoppers who couldn’t wait to get home and, as such, sliced them open in the store and ate them on the spot.
Rawesome was eventually shut down — not, as we might expect, because of the constant clean-ups required in Aisle Four, but for its unpasteurized milk, which resulted in a spectacular raid that involved a dozen FDA agents and armed LAPD officers hauling Rawesome’s owner off to jail. The seemingly disproportionate reaction to the infraction helped publicize the co-op’s supporters’ anti-corporate, pre-modern food philosophy.
Politics are a big part of the new, extreme eating movement and a rage against the machine of Big Food is driving this trend. After all, what could be farther from Monsanto than foraged greens? Stick it to the man with illegally imported raw-milk cheese that flaunts federal food safety regulations. Every bite of live octopus is a blow to the Filet-O-Fish.
But the other part of extreme fooding — the exhibitionism, the Instagram grandstanding, and the performative orgiastic pleasure that food hipsters display when transgressing norms by eating raw animal innards with bravado — is another thing altogether. For this, we can blame Anthony Bourdain and Pulitzer Prize-winning food critic, Jonathan Gold, two of the earliest “food adventurers.” These vanguards espoused the virtues of ethnic food and quickly picked up a following of, largely, middle-class consumers who desperately eat pigs ears with a side of Sriracha sauce to show their non-conformity.
Goodyear does an exceptional job of chronicling these characters and their obsessive devotion to novelty, with only gentle ribbing about the level of pretension and food snobbery inherent in the activity. If I had a complaint about the book (which I don’t, really) it would be that I’d have enjoyed her poking a little more fun at the folks tweeting about how much duck embryo and raw testicles they managed to stuff into their gullets.
After all, laughing at people swallowing strange things is a winning formula — something television producers have known for ages.
Christine Sismondo is the author of America Walks Into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog.
Food tastes may be changing, but few Canadians are ready to follow the extreme eaters who seek out exotic, and even dangerous meals...like this live octopus, called 'sannakji'.
Fearless eaters actively seek out exotic meals, no matter how squirmy and revolting. Author Dana Goodyear says the definition of what is daring, dangerous and disgusting in food is changing, and the search for new tastes and sensations is transforming our food culture.
People in southern China sometimes joke they'll eat anything with four legs except the table. But even the furniture may not be safe from the newest development in food culture -- the fearless eater.
"You really have to crush those tentacles, otherwise the suction cups can adhere to the inside of your throat and you can choke to death."
Dana Goodyear, author of Anything That Moves
The tentacles squirm in your mouth and the suction cups can stick so firmly they're a choking hazard...but with the right amount of chewing and soy sauce, many consider sannakji -- or live octopus -- a real treat.
• 7 animals that are eaten alive by humans — Mother Nature Network
And it's not the only dish you may find hard to swallow. Prized ant eggs and coffee made from civet cat droppings are also making their way onto restaurant menus.
Some chefs pride themselves on serving ingredients that teeter between the disgusting and sublime. And their customer don't want to be the last to try the newest, dangerous, and sometimes illegal dishes.
So, live octopus, dog, manure... Are you an extreme eater? Or have you eaten foods that would challenge most palates? Tell us your stories.
Comment below or tweet us @thecurrentcbc. Follow us on Facebook. Or e-mail us through our website. Call us toll-free at 1 877 287 7366. And as always if you missed anything on The Current, grab a podcast.
This segment was produced by The Current's Natalie Chu, Shannon Higgins and Pacinthe Mattar.
This segment originally aired on December 20th, 2013
******************************************************************************************************************
http://www.thestar.com/entertainmen...that_moves_by_dana_goodyear_review.print.html
Anything that moves by Dana Goodyear: review
Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
Illustration by Raffi Anderian/Toronto Star
Illustration for Anything that Moves
By: Christine Sismondo Published on Fri Dec 06 2013
Photos View photos
- zoom
Fast-forward 10 years and these items might well be found on the menus of some of the most popular restaurants in town. We’ve gone from chicken fingers to chicken feet in under a decade.
This massive shift in food culture is the subject of journalist Dana Goodyear’s new book, Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. In it, Goodyear chronicles the contemporary food scene, a community peopled with chefs fascinated with foraged ingredients, activists hell-bent on defying federal food safety standards and a new generation of eaters who define themselves by their willingness to eat, as she says, anything that moves.
And bonus points if it’s still moving. Live octopus is all the rage in some circles, while others tuck into “drunken” live shrimp — upping the ante on standards for “fresh” food. Sounds bizarre, sure, but this isn’t a frat-boy party trick — these are traditional dishes in Asia. And to put it in perspective, consider the oyster, which is alive until the moment we pluck it off the shell.
If live food still sounds too extreme, wade in with raw food, which most of us actually eat fairly regularly in the form of tartare, ceviche and sushi. But the raw foodists that Goodyear profiles don’t stop there. At Rawesome, a grocery co-op in Venice, Calif., meat coolers stocked with raw bison kidneys, spleen and testicles were popular with peckish shoppers who couldn’t wait to get home and, as such, sliced them open in the store and ate them on the spot.
Rawesome was eventually shut down — not, as we might expect, because of the constant clean-ups required in Aisle Four, but for its unpasteurized milk, which resulted in a spectacular raid that involved a dozen FDA agents and armed LAPD officers hauling Rawesome’s owner off to jail. The seemingly disproportionate reaction to the infraction helped publicize the co-op’s supporters’ anti-corporate, pre-modern food philosophy.
Politics are a big part of the new, extreme eating movement and a rage against the machine of Big Food is driving this trend. After all, what could be farther from Monsanto than foraged greens? Stick it to the man with illegally imported raw-milk cheese that flaunts federal food safety regulations. Every bite of live octopus is a blow to the Filet-O-Fish.
But the other part of extreme fooding — the exhibitionism, the Instagram grandstanding, and the performative orgiastic pleasure that food hipsters display when transgressing norms by eating raw animal innards with bravado — is another thing altogether. For this, we can blame Anthony Bourdain and Pulitzer Prize-winning food critic, Jonathan Gold, two of the earliest “food adventurers.” These vanguards espoused the virtues of ethnic food and quickly picked up a following of, largely, middle-class consumers who desperately eat pigs ears with a side of Sriracha sauce to show their non-conformity.
Goodyear does an exceptional job of chronicling these characters and their obsessive devotion to novelty, with only gentle ribbing about the level of pretension and food snobbery inherent in the activity. If I had a complaint about the book (which I don’t, really) it would be that I’d have enjoyed her poking a little more fun at the folks tweeting about how much duck embryo and raw testicles they managed to stuff into their gullets.
After all, laughing at people swallowing strange things is a winning formula — something television producers have known for ages.
Christine Sismondo is the author of America Walks Into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog.
