The growing tension between regulators and food producers has led to more innovation in the fine dining world as chefs seek new ways to offer people unique dining experiences free from the bureaucratic headaches that typically consume restaurant operations. "A lot of people are feeling now that smaller scale producers who may not be able to afford the manpower to keep up the paperwork that's required for compliance are actually practicing safe food." "he way in which that initial legislation-the Pure Food and Drugs Act of 1906-has been built upon has really encouraged the industrialization of food and it's really only possible for very large producers to comply perfectly," says Goodyear. While Goodyear sees the foodie movement as an indicator that American food culture is becoming more democratized as more choices are made available to consumers, the regulatory regime that has been built around ensuring food quality has proven outdated and unable to handle the artisanal, homegrown movement. "I think that's a really new thing in this country-that there are people who are activists around access to food and ingredients and food experiences." "Whereas other people may care about literature or film or sports, a foodie cares about food," states Goodyear. Goodyear, who also writes for The New Yorker, describes foodies as people who are passionate about food and dining experiences. It's no longer uncommon to see exotic ingredients such as offal, insects, or even dirt on restaurant menus. The rise of foodie culture has made the adventurous palate mainstream. "What's happening in the food world is that chefs and diners are demanding greater variety and less oversight and our regulatory system is not set up for that." "We are heading toward a clash," says Dana Goodyear, author of Anything That Moves: Renegade Chefs, Fearless Eaters and the Making of a New American Food Culture. Author Dana Goodyear spoke with Reason TV's Alexis Garcia about how underground chefs, raw foodists, and exotic eaters will cope with an impending crackdown from the Food and Drug Administration.
The culinary world is preparing for a looming food fight, with adventurous eaters and chefs on one side, and the law on the other.
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