Hour 2: Contemporary American food culture is pushing the boundaries of what we consider to be food. These days, if a chef can get flavor out of something, there’s a good chance it will end up on a menu. We’ll learn this hour about the experimentation happening in avant-garde kitchens from Dana Goodyear. Her new book is Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture (Riverhead Hardcover).
Study up for our interview by taking a listen to this recent NPR story about the book.