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A new cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Going out to a nice dinner w often precipitates a confrontation with a fundamental question: Is that food? This is both a humourous adventure and a behind the scenes look at the way people eat w. From those who eat insects, to those who drink blood, there is a whole cast of chefs, dealers and scavengers who introduce the exotic to the dinner table.
Dana Goodyear is a staff writer for The New Yorker. She teaches at the University of Southern California.