'Extreme foodies' redefine good taste in the US
5 December 2013 Last updated at 00:09 GMT
From rooster testicles to crickets and more, foods that were once tossed out of American kitchens are now being embraced in what is known as the "extreme foodie" movement.
In her book Anything That Moves, Dana Goodyear explores the implications of industrialised farming, how we eat as a society, and how our food choices are becoming part of our social identity.
Goodyear is also a fearless eater, and she invited the BBC to join her for lunch with Chef Laurent Quenioux cooking at Vertical in Pasadena, California.
Produced by Regan Morris and Kenny Brown
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