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You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["administrator"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Grace Cheung | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gcheung"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135470":{"type":"posts","id":"bayareabites_135470","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135470","score":null,"sort":[1573769567000]},"guestAuthors":[],"slug":"no-reservations-new-look-but-wheres-anthony-bourdain","title":"'No Reservations' New Look: But Where's Anthony Bourdain?","publishDate":1573769567,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='anthony-bourdain' num=\"2\" label='More News About Anthony Bourdain'].\u003c/p>\n\u003cp>\u003ci>This article was updated November 18, 2019.\u003c/i>\u003c/p>\n\u003cp>Yesterday, the team behind Anthony Bourdain’s award-winning show \u003cem>No Reservations\u003c/em> decided to update the branding on their \u003ca href=\"https://www.facebook.com/noreservations/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook page\u003c/a> — which now does not feature the iconic host and all posts have been deleted except one uploaded around the time the branding was changed featuring \u003ca href=\"https://www.facebook.com/noreservations/photos/a.181838311261/10156360860706262/?type=3&theater\" target=\"_blank\" rel=\"noopener noreferrer\">a photo of him\u003c/a>. (The name was also changed from \u003cem>Anthony Bourdain's No Reservations \u003c/em>to simply \u003cem>No Reservations\u003c/em>.) For a logo redesign, the blowback from the \u003cem>No Reservations\u003c/em> audience online was swift — and scathing.\u003c/p>\n\u003cp>Bourdain, who died in June 2018, was known for his adventures in global cuisine, and his drive to change perceptions about local foods with his straightforward, honest observations. Thanks to his shows \u003cem>No Reservations\u003c/em> and \u003cem>Parts Unknown\u003c/em>, his blog and his books, he visited and supported many communities of marginalized people — making him a beloved figure both within the food industry and the wider public imagination. Bourdain’s standing may go some way to explaining the negative fan reaction to the new-look \u003cem>No Reservations\u003c/em>.\u003c/p>\n\u003cp>Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” As people have called out, the colors and design don’t remind viewers of Bourdain himself — or even much resemble the show he left behind. The day after the new look was revealed, fans noticed \u003ca href=\"https://www.facebook.com/KQEDcheckplease/posts/10162819925475232?comment_id=10162821227250232&reply_comment_id=10162821517735232\" target=\"_blank\" rel=\"noopener noreferrer\">they could no longer find the Facebook Page\u003c/a> — it is uncertain whether it was deleted or unpublished.\u003c/p>\n\u003cfigure id=\"attachment_135480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-135480\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png\" alt=\"\" width=\"1000\" height=\"1572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-160x252.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-800x1258.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-768x1207.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-763x1200.png 763w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” \u003ccite>('No Reservations' Facebook Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bright colors and the plump font appear to be an antithesis of Anthony Bourdain and his hunger for all of the things he talked about around food: the people, the politics or the culture. Instead, it puts consumption in the forefront with hot dogs, pizzas, generic-looking chocolate chip cookies and more — hardly the international foods Bourdain celebrated so much.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Bourdain appeared on \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\" target=\"_blank\" rel=\"noopener noreferrer\">NPR’s Fresh Air in 2016\u003c/a>, he said, \"I'm happiest experiencing food in the most purely emotional way. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What do you think of \u003cem>No Reservations\u003c/em>’ new look? Tell us on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a> or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"A new look for Anthony Bourdain's 'No Reservations' Facebook Page has gotten mostly negative feedback from his fans.","status":"publish","parent":0,"modified":1574094837,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":471},"headData":{"title":"'No Reservations' New Look: But Where's Anthony Bourdain? | KQED","description":"A new look for Anthony Bourdain's 'No Reservations' Facebook Page has gotten mostly negative feedback from his fans.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'No Reservations' New Look: But Where's Anthony Bourdain?","datePublished":"2019-11-14T22:12:47.000Z","dateModified":"2019-11-18T16:33:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135470 https://ww2.kqed.org/bayareabites/?p=135470","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/14/no-reservations-new-look-but-wheres-anthony-bourdain/","disqusTitle":"'No Reservations' New Look: But Where's Anthony Bourdain?","path":"/bayareabites/135470/no-reservations-new-look-but-wheres-anthony-bourdain","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"anthony-bourdain","num":"2","label":"More News About Anthony Bourdain "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>.\u003c/p>\n\u003cp>\u003ci>This article was updated November 18, 2019.\u003c/i>\u003c/p>\n\u003cp>Yesterday, the team behind Anthony Bourdain’s award-winning show \u003cem>No Reservations\u003c/em> decided to update the branding on their \u003ca href=\"https://www.facebook.com/noreservations/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook page\u003c/a> — which now does not feature the iconic host and all posts have been deleted except one uploaded around the time the branding was changed featuring \u003ca href=\"https://www.facebook.com/noreservations/photos/a.181838311261/10156360860706262/?type=3&theater\" target=\"_blank\" rel=\"noopener noreferrer\">a photo of him\u003c/a>. (The name was also changed from \u003cem>Anthony Bourdain's No Reservations \u003c/em>to simply \u003cem>No Reservations\u003c/em>.) For a logo redesign, the blowback from the \u003cem>No Reservations\u003c/em> audience online was swift — and scathing.\u003c/p>\n\u003cp>Bourdain, who died in June 2018, was known for his adventures in global cuisine, and his drive to change perceptions about local foods with his straightforward, honest observations. Thanks to his shows \u003cem>No Reservations\u003c/em> and \u003cem>Parts Unknown\u003c/em>, his blog and his books, he visited and supported many communities of marginalized people — making him a beloved figure both within the food industry and the wider public imagination. Bourdain’s standing may go some way to explaining the negative fan reaction to the new-look \u003cem>No Reservations\u003c/em>.\u003c/p>\n\u003cp>Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” As people have called out, the colors and design don’t remind viewers of Bourdain himself — or even much resemble the show he left behind. The day after the new look was revealed, fans noticed \u003ca href=\"https://www.facebook.com/KQEDcheckplease/posts/10162819925475232?comment_id=10162821227250232&reply_comment_id=10162821517735232\" target=\"_blank\" rel=\"noopener noreferrer\">they could no longer find the Facebook Page\u003c/a> — it is uncertain whether it was deleted or unpublished.\u003c/p>\n\u003cfigure id=\"attachment_135480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-135480\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png\" alt=\"\" width=\"1000\" height=\"1572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-160x252.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-800x1258.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-768x1207.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-763x1200.png 763w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” \u003ccite>('No Reservations' Facebook Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bright colors and the plump font appear to be an antithesis of Anthony Bourdain and his hunger for all of the things he talked about around food: the people, the politics or the culture. Instead, it puts consumption in the forefront with hot dogs, pizzas, generic-looking chocolate chip cookies and more — hardly the international foods Bourdain celebrated so much.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Bourdain appeared on \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\" target=\"_blank\" rel=\"noopener noreferrer\">NPR’s Fresh Air in 2016\u003c/a>, he said, \"I'm happiest experiencing food in the most purely emotional way. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What do you think of \u003cem>No Reservations\u003c/em>’ new look? Tell us on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a> or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135470/no-reservations-new-look-but-wheres-anthony-bourdain","authors":["11404"],"categories":["bayareabites_63","bayareabites_10028","bayareabites_1593"],"tags":["bayareabites_2213","bayareabites_9710","bayareabites_2634"],"featImg":"bayareabites_135469","label":"bayareabites"},"bayareabites_129181":{"type":"posts","id":"bayareabites_129181","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129181","score":null,"sort":[1530248811000]},"guestAuthors":[],"slug":"can-dinner-parties-make-america-great-again","title":"Can Dinner Parties Make America Great Again?","publishDate":1530248811,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>From culinary diplomacy to feeding the resistance, people are turning to shared meals as a way to communicate across political and cultural divides.\u003c/em>\u003c/p>\n\u003cp>On a clear night last November, nearly one year after the 2016 election, 10 strangers ranging in age from 25 to 56 gathered in the dining room of a downtown Brooklyn apartment. The group, split evenly into self-identified conservatives and liberals, stacked their plates with spicy fish tacos, crisp tortilla chips, and creamy guacamole from the buffet.\u003c/p>\n\u003cp>As they took their seats at the table, a facilitator pulled out a deck of cards with questions about food and politics, including, “Does pineapple belong on a pizza?” and “Should there be stricter gun legislation?” Each attendee took turns drawing a card and then guessing what they thought the majority of the table would answer before launching into a discussion.\u003c/p>\n\u003cp>Nick Phillips, a second-year law student at New York University and lifelong Republican, drew his card and asked the group, “Should welfare recipients be required to take drug tests?” Anne Phelan, a playwright and liberal, readied an impassioned response between mouthfuls of tortilla and tilapia.\u003c/p>\n\u003cp>Phillips and Phelan are part of an emerging movement of people using dinner parties to provoke civil political discussion. An increasing number of groups recognize the importance of learning from those who think differently and they’re turning to food as a unifier. These organizations intend to use the positive feelings associated with meal time to make participants feel comfortable with one another and encourage them to hear new points of view without shutting down or lashing out.\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo.jpg\" alt=\"Make America Dinner Again\" width=\"557\" height=\"557\" class=\"alignright size-full wp-image-129188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo.jpg 557w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-150x150.jpg 150w\" sizes=\"(max-width: 557px) 100vw, 557px\">\u003cbr>\n\u003ca href=\"http://www.makeamericadinneragain.com/\">Make America Dinner Again\u003c/a> (MADA), a culinary diplomacy project, organized the Brooklyn dinner attended by Phillips and Phelan. The project was founded by Bay Area friends Justine Lee and Tria Chang as a reaction to how shocked they were by the results of the 2016 election. Anyone around the country can host a dinner using a downloadable template that includes ground rules, icebreakers, guided activities, and closing reflections. Over two dozen dinners have taken place since the group launched in early 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Have these dinners been successful in fostering warm feelings between ideological adversaries? Tom Speaker, coordinator of the New York chapter, isn’t sure. “It’s not like we can measure what direct effect we have on polarization in terms of numbers,” explains Speaker. “All you can really measure are the stories.”\u003c/p>\n\u003cp>Scholar and author Sam Chapple-Sokol, inspired by stories of how food has been used to bridge divides, coined the term “\u003ca href=\"http://booksandjournals.brillonline.com/content/journals/10.1163/1871191x-12341244\">culinary diplomacy\u003c/a>” in 2012 to describe this phenomenon. His research focuses on the use of food to foster discussion and aid in negotiations. “The easiest way to win hearts and minds is through the stomach,” says Chapple-Sokol.\u003c/p>\n\u003cp>Anthony Bourdain, who passed away earlier this month at the age of 61, was famous for his belief that food can be a way to learn about other people and other cultures. “Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me,” Bourdain said in \u003ca href=\"https://bookpage.com/interviews/8122-anthony-bourdain\">an interview in 2001\u003c/a>. “The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.”\u003c/p>\n\u003cp>Although the term used to describe these activities is new, using food to bring people together is not a novel idea. Today’s trends build on a history of culinary diplomacy. From Biblical times comes the phrase “breaking bread,” which can mean both sharing a meal and finding understanding between two parties. In more modern times, an article in the October 1959 issue of the \u003cem>Journal of Home Economics \u003c/em>features a junior high class preparing international meals and eating together to “promote better understanding of other countries.”\u003c/p>\n\u003cp>More recently, the \u003ca href=\"https://2009-2017.state.gov/r/pa/prs/ps/2012/09/197375.htm\">Diplomatic Culinary Partnership program\u003c/a> was launched by the U.S. State Department in 2012 under Secretary of State Hillary Clinton. The high-profile initiative involved sending \u003ca href=\"http://www.laweekly.com/restaurants/the-state-department-unveils-the-diplomatic-culinary-partnership-2381915\">U.S. celebrity chefs\u003c/a> around the world to cook at foreign embassies, host local dinners for the public, and collaborate with celebrated chefs in host countries. Lauren Bernstein, former director of the program from 2012 to 2017, saw it as a tool to soften both high-level diplomatic relationships and the perception of the American public as a whole. “We were able to reach so many people, because everyone loves food,” says Bernstein.\u003c/p>\n\u003cp>Culinary diplomacy is not without its critics. Sending wealthy chefs into other countries doesn’t necessarily accomplish much, according to Alina Dolea, a scholar of international communication at the University of California at Berkeley. In practice, this form of culinary diplomacy functions more like a glossy public relations campaign than a real attempt at dialogue, she writes in \u003cem>The Routledge Handbook of Critical Public Relations. \u003c/em>She argues that the people who have access to the resources and events involved in this type of activity are often not the ones who are most in need of understanding.\u003c/p>\n\u003cp>Not everyone is as cynical as Dolea. One of the recent examples of culinary diplomacy is \u003ca href=\"https://www.conflictkitchen.org/\">Conflict Kitchen\u003c/a>, a restaurant in Pittsburgh founded by Carnegie Mellon University professor Jon Rubin and artist Dawn Weleski in 2010. By serving foods from countries with which the United States is in conflict, Conflict Kitchen aims to humanize these nations and reframe the discussion about how war affects civilian life. Rubin and Weleski rewrote the menu seven times to cover cuisines from Iran, Afghanistan, Cuba, North Korea, Palestine, Venezuela, and the Haudenosaunee Confederacy, an indigenous tribe from upstate New York.\u003c/p>\n\u003cp>The restaurant augments its activities by hosting events like “Join a Local Palestinian for Lunch,” aspiring to create connections between local residents and people from other cultures. Their methods contrast with the State Department initiative by keeping the food affordable and making the experience open to all, not just those with access and resources. For their work, Rubin and Weleski were nominated for an International Award for Public Art by The Institute for Public Art in Hong Kong.\u003c/p>\n\u003cp>Cookbook author Julia Turshen has also been a vocal advocate for using food as a tool for social justice and sparking discussion. Her bestselling 2017 \u003ca href=\"https://civileats.com/2017/10/03/julia-turshen-wants-to-feed-the-resistance/\">cookbook\u003c/a> \u003cem>Feed the Resistance\u003c/em> provides recipes for physical and mental nourishment for activists, from chef Preeti Mistry’s tikka masala macaroni and cheese to an essay titled “How Food Can Impact Communities” by La Cocina’s Caleb Zigas. In April, Turshen launched \u003ca href=\"https://equityatthetable.com/\">Equity at the Table\u003c/a> (EATT), a searchable online database of diverse voices in the food industry. “I plan to continue to use my work as a way to center marginalized voices and to shift the industry in a more equitable direction (not to be confused with a more equal one),” says Turshen. “I’m not interested in merely adding seats to the table – I’m invested in shifting who gets to do the inviting and the table setting.”\u003c/p>\n\u003cp>Some dinner parties are being used to challenge rather than comfort. \u003ca href=\"http://www.fromlagos.com/dinnerseries/\">Blackness in America\u003c/a> is a series hosted by Nigerian chef and author Tunde Wey that explores themes like police brutality, sexism, and violence through the lens of race. From 2016 to 2017, Wey organized 20 intimate dinners attended by a mix of Black and non-Black people. To orient the discussion to his personal experience of being Black in America, Wey cooked and served a rotating menu of homestyle Nigerian food, including his favorite jollof rice flavored with scorching scotch bonnet peppers.\u003c/p>\n\u003cp>Unlike MADA and Conflict Kitchen, Wey’s goal with Blackness in America isn’t tied to generating warm and comfortable feelings. He wants diners to be speak honestly about tough topics, even if it’s difficult and stirs up painful emotions. “I think that discomfort can be instructive,” explains Wey. “I’m not actively seeking discomfort for my guests, but when you’re talking about uncomfortable things, and you’re talking about them honestly and in an intimate way, you’re bound to be uncomfortable.”\u003c/p>\n\u003cp>In his \u003ca href=\"https://civileats.com/2018/03/01/at-this-pop-up-lunch-counter-race-is-included-in-the-bill/\">current project\u003c/a>, named after Saartjie Baartman, a Black South African woman who was taken to Europe in the 1800s and paraded as a sexualized spectacle and oddity, Wey is tackling privilege and race. The venture began earlier this year as a month-long pop-up restaurant in New Orleans where patrons could choose to pay different amounts based on their race. In May, Wey hosted a series of \u003ca href=\"https://www.metrotimes.com/table-and-bar/archives/2018/03/26/tunde-ways-hamtramck-pop-up-will-explore-race-privilege-and-charity\">four dinners in Detroit\u003c/a> where diners experienced their meal differently based on a survey they filled out about their existing privilege.\u003c/p>\n\u003cp>All of these are modest, low-profile events. MADA is optimistic that their latest host will raise the group’s profile: Glenn Beck. Beck took an interest in MADA after reading \u003ca href=\"https://www.forbes.com/sites/eveturowpaul/2017/12/12/the-political-and-communal-power-of-dinnertime/#3c195e58ada4\">an article\u003c/a> about it in \u003cem>Forbes\u003c/em>and seeing how it relates to his desire to continue political discourse and promote free speech. He hosted \u003ca href=\"https://www.glennbeck.com/2018/04/27/watch-the-full-episode-make-america-dinner-again/\">and filmed\u003c/a> his own MADA event this past April and plans to host many more.\u003c/p>\n\u003cp>“Our first dinner modeled after MADA felt the way many Americans feel,” Beck told Civil Eats. “People feel that they aren’t being heard. Many power brokers have recognized this, but rarely do they ask, ‘who is actually and honestly listening without agenda?’ I hope we continue this trend to model how easy this really can be.”\u003c/p>\n\u003cp>Back in the Brooklyn dining room, Anne Phelan voiced her opinion that welfare recipients should not be drug tested, and to her surprise, conservative Nick Phillips agreed. While neither came away feeling like their minds had been changed about any of the issues they discussed, they both agreed that the group dinner setting changed the dynamic. “It was the least confrontational possible way to talk about this stuff,” says Phelan, “and the tacos were pretty good.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"From culinary diplomacy to feeding the resistance, people are turning to shared meals as a way to communicate across political and cultural divides.\r\n\r\n","status":"publish","parent":0,"modified":1530366049,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1718},"headData":{"title":"Can Dinner Parties Make America Great Again? | KQED","description":"From culinary diplomacy to feeding the resistance, people are turning to shared meals as a way to communicate across political and cultural divides.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Can Dinner Parties Make America Great Again?","datePublished":"2018-06-29T05:06:51.000Z","dateModified":"2018-06-30T13:40:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129181 https://ww2.kqed.org/bayareabites/?p=129181","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/28/can-dinner-parties-make-america-great-again/","disqusTitle":"Can Dinner Parties Make America Great Again?","nprByline":"\u003ca href=\"https://civileats.com/author/cganeles/\">Caryn Ganeles\u003c/a>, \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>","path":"/bayareabites/129181/can-dinner-parties-make-america-great-again","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>From culinary diplomacy to feeding the resistance, people are turning to shared meals as a way to communicate across political and cultural divides.\u003c/em>\u003c/p>\n\u003cp>On a clear night last November, nearly one year after the 2016 election, 10 strangers ranging in age from 25 to 56 gathered in the dining room of a downtown Brooklyn apartment. The group, split evenly into self-identified conservatives and liberals, stacked their plates with spicy fish tacos, crisp tortilla chips, and creamy guacamole from the buffet.\u003c/p>\n\u003cp>As they took their seats at the table, a facilitator pulled out a deck of cards with questions about food and politics, including, “Does pineapple belong on a pizza?” and “Should there be stricter gun legislation?” Each attendee took turns drawing a card and then guessing what they thought the majority of the table would answer before launching into a discussion.\u003c/p>\n\u003cp>Nick Phillips, a second-year law student at New York University and lifelong Republican, drew his card and asked the group, “Should welfare recipients be required to take drug tests?” Anne Phelan, a playwright and liberal, readied an impassioned response between mouthfuls of tortilla and tilapia.\u003c/p>\n\u003cp>Phillips and Phelan are part of an emerging movement of people using dinner parties to provoke civil political discussion. An increasing number of groups recognize the importance of learning from those who think differently and they’re turning to food as a unifier. These organizations intend to use the positive feelings associated with meal time to make participants feel comfortable with one another and encourage them to hear new points of view without shutting down or lashing out.\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo.jpg\" alt=\"Make America Dinner Again\" width=\"557\" height=\"557\" class=\"alignright size-full wp-image-129188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo.jpg 557w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-150x150.jpg 150w\" sizes=\"(max-width: 557px) 100vw, 557px\">\u003cbr>\n\u003ca href=\"http://www.makeamericadinneragain.com/\">Make America Dinner Again\u003c/a> (MADA), a culinary diplomacy project, organized the Brooklyn dinner attended by Phillips and Phelan. The project was founded by Bay Area friends Justine Lee and Tria Chang as a reaction to how shocked they were by the results of the 2016 election. Anyone around the country can host a dinner using a downloadable template that includes ground rules, icebreakers, guided activities, and closing reflections. Over two dozen dinners have taken place since the group launched in early 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have these dinners been successful in fostering warm feelings between ideological adversaries? Tom Speaker, coordinator of the New York chapter, isn’t sure. “It’s not like we can measure what direct effect we have on polarization in terms of numbers,” explains Speaker. “All you can really measure are the stories.”\u003c/p>\n\u003cp>Scholar and author Sam Chapple-Sokol, inspired by stories of how food has been used to bridge divides, coined the term “\u003ca href=\"http://booksandjournals.brillonline.com/content/journals/10.1163/1871191x-12341244\">culinary diplomacy\u003c/a>” in 2012 to describe this phenomenon. His research focuses on the use of food to foster discussion and aid in negotiations. “The easiest way to win hearts and minds is through the stomach,” says Chapple-Sokol.\u003c/p>\n\u003cp>Anthony Bourdain, who passed away earlier this month at the age of 61, was famous for his belief that food can be a way to learn about other people and other cultures. “Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me,” Bourdain said in \u003ca href=\"https://bookpage.com/interviews/8122-anthony-bourdain\">an interview in 2001\u003c/a>. “The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.”\u003c/p>\n\u003cp>Although the term used to describe these activities is new, using food to bring people together is not a novel idea. Today’s trends build on a history of culinary diplomacy. From Biblical times comes the phrase “breaking bread,” which can mean both sharing a meal and finding understanding between two parties. In more modern times, an article in the October 1959 issue of the \u003cem>Journal of Home Economics \u003c/em>features a junior high class preparing international meals and eating together to “promote better understanding of other countries.”\u003c/p>\n\u003cp>More recently, the \u003ca href=\"https://2009-2017.state.gov/r/pa/prs/ps/2012/09/197375.htm\">Diplomatic Culinary Partnership program\u003c/a> was launched by the U.S. State Department in 2012 under Secretary of State Hillary Clinton. The high-profile initiative involved sending \u003ca href=\"http://www.laweekly.com/restaurants/the-state-department-unveils-the-diplomatic-culinary-partnership-2381915\">U.S. celebrity chefs\u003c/a> around the world to cook at foreign embassies, host local dinners for the public, and collaborate with celebrated chefs in host countries. Lauren Bernstein, former director of the program from 2012 to 2017, saw it as a tool to soften both high-level diplomatic relationships and the perception of the American public as a whole. “We were able to reach so many people, because everyone loves food,” says Bernstein.\u003c/p>\n\u003cp>Culinary diplomacy is not without its critics. Sending wealthy chefs into other countries doesn’t necessarily accomplish much, according to Alina Dolea, a scholar of international communication at the University of California at Berkeley. In practice, this form of culinary diplomacy functions more like a glossy public relations campaign than a real attempt at dialogue, she writes in \u003cem>The Routledge Handbook of Critical Public Relations. \u003c/em>She argues that the people who have access to the resources and events involved in this type of activity are often not the ones who are most in need of understanding.\u003c/p>\n\u003cp>Not everyone is as cynical as Dolea. One of the recent examples of culinary diplomacy is \u003ca href=\"https://www.conflictkitchen.org/\">Conflict Kitchen\u003c/a>, a restaurant in Pittsburgh founded by Carnegie Mellon University professor Jon Rubin and artist Dawn Weleski in 2010. By serving foods from countries with which the United States is in conflict, Conflict Kitchen aims to humanize these nations and reframe the discussion about how war affects civilian life. Rubin and Weleski rewrote the menu seven times to cover cuisines from Iran, Afghanistan, Cuba, North Korea, Palestine, Venezuela, and the Haudenosaunee Confederacy, an indigenous tribe from upstate New York.\u003c/p>\n\u003cp>The restaurant augments its activities by hosting events like “Join a Local Palestinian for Lunch,” aspiring to create connections between local residents and people from other cultures. Their methods contrast with the State Department initiative by keeping the food affordable and making the experience open to all, not just those with access and resources. For their work, Rubin and Weleski were nominated for an International Award for Public Art by The Institute for Public Art in Hong Kong.\u003c/p>\n\u003cp>Cookbook author Julia Turshen has also been a vocal advocate for using food as a tool for social justice and sparking discussion. Her bestselling 2017 \u003ca href=\"https://civileats.com/2017/10/03/julia-turshen-wants-to-feed-the-resistance/\">cookbook\u003c/a> \u003cem>Feed the Resistance\u003c/em> provides recipes for physical and mental nourishment for activists, from chef Preeti Mistry’s tikka masala macaroni and cheese to an essay titled “How Food Can Impact Communities” by La Cocina’s Caleb Zigas. In April, Turshen launched \u003ca href=\"https://equityatthetable.com/\">Equity at the Table\u003c/a> (EATT), a searchable online database of diverse voices in the food industry. “I plan to continue to use my work as a way to center marginalized voices and to shift the industry in a more equitable direction (not to be confused with a more equal one),” says Turshen. “I’m not interested in merely adding seats to the table – I’m invested in shifting who gets to do the inviting and the table setting.”\u003c/p>\n\u003cp>Some dinner parties are being used to challenge rather than comfort. \u003ca href=\"http://www.fromlagos.com/dinnerseries/\">Blackness in America\u003c/a> is a series hosted by Nigerian chef and author Tunde Wey that explores themes like police brutality, sexism, and violence through the lens of race. From 2016 to 2017, Wey organized 20 intimate dinners attended by a mix of Black and non-Black people. To orient the discussion to his personal experience of being Black in America, Wey cooked and served a rotating menu of homestyle Nigerian food, including his favorite jollof rice flavored with scorching scotch bonnet peppers.\u003c/p>\n\u003cp>Unlike MADA and Conflict Kitchen, Wey’s goal with Blackness in America isn’t tied to generating warm and comfortable feelings. He wants diners to be speak honestly about tough topics, even if it’s difficult and stirs up painful emotions. “I think that discomfort can be instructive,” explains Wey. “I’m not actively seeking discomfort for my guests, but when you’re talking about uncomfortable things, and you’re talking about them honestly and in an intimate way, you’re bound to be uncomfortable.”\u003c/p>\n\u003cp>In his \u003ca href=\"https://civileats.com/2018/03/01/at-this-pop-up-lunch-counter-race-is-included-in-the-bill/\">current project\u003c/a>, named after Saartjie Baartman, a Black South African woman who was taken to Europe in the 1800s and paraded as a sexualized spectacle and oddity, Wey is tackling privilege and race. The venture began earlier this year as a month-long pop-up restaurant in New Orleans where patrons could choose to pay different amounts based on their race. In May, Wey hosted a series of \u003ca href=\"https://www.metrotimes.com/table-and-bar/archives/2018/03/26/tunde-ways-hamtramck-pop-up-will-explore-race-privilege-and-charity\">four dinners in Detroit\u003c/a> where diners experienced their meal differently based on a survey they filled out about their existing privilege.\u003c/p>\n\u003cp>All of these are modest, low-profile events. MADA is optimistic that their latest host will raise the group’s profile: Glenn Beck. Beck took an interest in MADA after reading \u003ca href=\"https://www.forbes.com/sites/eveturowpaul/2017/12/12/the-political-and-communal-power-of-dinnertime/#3c195e58ada4\">an article\u003c/a> about it in \u003cem>Forbes\u003c/em>and seeing how it relates to his desire to continue political discourse and promote free speech. He hosted \u003ca href=\"https://www.glennbeck.com/2018/04/27/watch-the-full-episode-make-america-dinner-again/\">and filmed\u003c/a> his own MADA event this past April and plans to host many more.\u003c/p>\n\u003cp>“Our first dinner modeled after MADA felt the way many Americans feel,” Beck told Civil Eats. “People feel that they aren’t being heard. Many power brokers have recognized this, but rarely do they ask, ‘who is actually and honestly listening without agenda?’ I hope we continue this trend to model how easy this really can be.”\u003c/p>\n\u003cp>Back in the Brooklyn dining room, Anne Phelan voiced her opinion that welfare recipients should not be drug tested, and to her surprise, conservative Nick Phillips agreed. While neither came away feeling like their minds had been changed about any of the issues they discussed, they both agreed that the group dinner setting changed the dynamic. “It was the least confrontational possible way to talk about this stuff,” says Phelan, “and the tacos were pretty good.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129181/can-dinner-parties-make-america-great-again","authors":["byline_bayareabites_129181"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035"],"tags":["bayareabites_2213","bayareabites_16195"],"featImg":"bayareabites_129189","label":"bayareabites"},"bayareabites_129169":{"type":"posts","id":"bayareabites_129169","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129169","score":null,"sort":[1530205548000]},"guestAuthors":[],"slug":"anthony-bourdains-legacy-shines-on-in-cajun-country","title":"Anthony Bourdain's Legacy Shines On In Cajun Country","publishDate":1530205548,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_129171\" class=\"wp-caption aligncenter\" style=\"max-width: 4592px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede.jpg\" alt=\"Toby Rodriguez (left) launched a career as a traveling butcher after he was featured on a 2011 episode of Anthony Bourdain's No Reservations. Now he plans to open a restaurant in New Orleans with Barrett Dupuis (right) as general manager. Rodriguez says the late Bourdain was accurate and unflinching in his portrayal of Cajun country.\" width=\"4592\" height=\"3443\" class=\"size-full wp-image-129171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede.jpg 4592w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-520x390.jpg 520w\" sizes=\"(max-width: 4592px) 100vw, 4592px\">\u003cfigcaption class=\"wp-caption-text\">Toby Rodriguez (left) launched a career as a traveling butcher after he was featured on a 2011 episode of Anthony Bourdain's No Reservations. Now he plans to open a restaurant in New Orleans with Barrett Dupuis (right) as general manager. Rodriguez says the late Bourdain was accurate and unflinching in his portrayal of Cajun country. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The turkey wings at Laura's II in Lafayette, La., have been made using the same recipe for three generations. Madonna Broussard stuffs about 80 turkey wings with garlic and seasonings each afternoon, packs them into nine aluminum pans, then bakes the wings to give them a crispy bite that contrasts with the soft, gravy-soaked rice underneath.\u003c/p>\n\u003cp>On a recent afternoon she checked on the marinating turkey wings, passing by photos of Anthony Bourdain taped to her soda machine near the cash register.\u003c/p>\n\u003cp>In the days and weeks following the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61\">June 8\u003c/a> death by suicide of the TV host and chef, tributes have poured in from around the world. In South Louisiana, where Bourdain returned time and again, he is particularly mourned and beloved.\u003c/p>\n\u003cp>It was Broussard's wings that Bourdain said drew him \"like a heat-seeking missile\" in one of the last episodes to air of his CNN show, \u003cem>Parts Unknown\u003c/em>. In the episode, called \u003ca href=\"https://explorepartsunknown.com/southern-louisiana/bourdains-field-notes-southern-louisiana/\">Cajun Mardi Gras\u003c/a>, Bourdain sits at a table in Broussard's restaurant with \"Creole Cowboy\" \u003ca href=\"http://stepnstrutriders.webs.com/aboutus.htm\">Dave Lemelle\u003c/a>, local musician and business owner \u003ca href=\"https://www.facebook.com/ElSidos/\">Sid Williams\u003c/a> and zydeco music historian \u003ca href=\"https://twitter.com/HermanFuseTDA\">Herman Fuselier\u003c/a>. They discuss how black cowboys descended from African slaves and free men are believed to be the first American cattle herders in the plains and bayous of Louisiana.\u003c/p>\n\u003cfigure id=\"attachment_129172\" class=\"wp-caption aligncenter\" style=\"max-width: 4589px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce.jpg\" alt=\"Madonna Broussard papered her soda machine with a recent article featuring Anthony Bourdain in the parking lot of her restaurant, Laura's II in Lafayette, La. Bourdain featured Broussard and her turkey wings in one of the last episodes of Parts Unknown.\" width=\"4589\" height=\"3441\" class=\"size-full wp-image-129172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce.jpg 4589w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-520x390.jpg 520w\" sizes=\"(max-width: 4589px) 100vw, 4589px\">\u003cfigcaption class=\"wp-caption-text\">Madonna Broussard papered her soda machine with a recent article featuring Anthony Bourdain in the parking lot of her restaurant, Laura's II in Lafayette, La. Bourdain featured Broussard and her turkey wings in one of the last episodes of Parts Unknown. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Broussard screened the episode at her restaurant when it aired June 17; Lemelle and Williams joined and answered questions during commercial breaks. The 60 guests ate a dinner of fried chicken from Popeye's Louisiana Kitchen. (Bourdain had described the outlet's macaroni and cheese as \"exotic,\" Broussard says.) The evening had a somber cast, she says.\u003c/p>\n\u003cfigure id=\"attachment_129170\" class=\"wp-caption aligncenter\" style=\"max-width: 4589px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75.jpg\" alt='Restaurant workers dole out chicken fricassee at the \"Taste of EatLafayette\" festival in the sprawling Cajundome arena in Lafayette, Louisiana. Locals say Bourdain captured the subtleties of their culture and cuisine, even if at times some thought he overemphasized alcohol.' width=\"4589\" height=\"3441\" class=\"size-full wp-image-129170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75.jpg 4589w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-520x390.jpg 520w\" sizes=\"(max-width: 4589px) 100vw, 4589px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant workers dole out chicken fricassee at the \"Taste of EatLafayette\" festival in the sprawling Cajundome arena in Lafayette, Louisiana. Locals say Bourdain captured the subtleties of their culture and cuisine, even if at times some thought he overemphasized alcohol. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was the reality of, 'Damn, he is not able to watch,' \" Broussard tells NPR. \"But for him to cut through here .... just to have that person come here and say, 'You guys, your food is good' – that was an honor.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bourdain cherished southern Louisiana. His first foray was a 2003 episode of his early Food Network show, A Cook's Tour. He was overfed at a \"VIP\" table in the bed of an old pickup truck outside \u003ca href=\"http://jacques-imos.com/\">Jacques-Imo's Cafe\u003c/a>. The owner rode with Bourdain, still seated, like battered royalty back to his hotel.\u003c/p>\n\u003cp>Bourdain returned to the area to film for each of his three ensuing TV series – in New Orleans in 2008 and 2013, Cajun country in 2011, and most recently, back in Lafayette. He captured a region influenced culturally and environmentally by generations of intermingling French, Africans, Native Americans, and Europeans.\u003c/p>\n\u003cp>\"There are parts of America that are special, unique, unlike anywhere else,\" Bourdain says on \u003cem>Parts Unknown.\u003c/em> \"Cultures all their own, kept close, much loved but largely misunderstood. The vast patchwork of saltwater marshes, bayous, and prairie land that make up Cajun country is one of those places.\"\u003c/p>\n\u003cp>For his final episode from the region, Bourdain attended a Cajun Mardi Gras, which this year fell in February. In New Orleans, the Catholic holiday is marked with parades, parties, plastic beads and jazz music on the last day before Lent. \"Ordinarily, I loathe the idea of Mardi Gras,\" Bourdain narrates. \"But Cajun Mardi Gras is another thing entirely — closer to the ancient French tradition, vaguely more dangerous, downright medieval.\"\u003c/p>\n\u003cp>Bourdain goes to Mamou, La. — three hours west of New Orleans by car — for the notorious Mardi Gras run. Men (all the participants are men) cover their faces with elaborate masks, wear costumes from head to toe, drink themselves into a daze, then ride on horseback from house to house, chasing live chickens to cook in a holiday stew. The next day, Bourdain gets his forehead smeared with a cross for Ash Wednesday. \"Got right with God,\" he deadpans. \"Let's eat.\"\u003c/p>\n\u003cp>But aside from highlighting the unique Cajun and Creole cultures of the area, Bourdain had a profound, direct impact on its people.\u003c/p>\n\u003cp>Take, for example, Toby Rodriguez. He is seen in the 2018 episode running the kitchen of an evening dance party known as a \u003cem>fais dodo\u003c/em>. It's part of a weeklong celebration before Mardi Gras. Seven years earlier, Rodriguez had appeared on Bourdain's No Reservations, directing a boucherie — a day-long hog butchering. (\"So much joy from one animal,\" Bourdain exclaims.) After that episode aired, Rodriguez says, there was \"an immediate tidal wave of attention and interest in this thing I didn't think was that special.\"\u003c/p>\n\u003cp>He launched a traveling boucherie business, loading handmade tools and cast iron cauldrons into a U-Haul truck and driving to clients in Washington state, Michigan, Texas, Missouri, North Carolina and Brooklyn. Two years ago, Rodriguez was invited to cook at Slow Food's prestigious Terra Madre festival in Italy. \"It was like time stood still,\" Rodriguez says. Now he has plans to open an informal whole-animal restaurant in the Crescent City.\u003c/p>\n\u003cp>Rodriguez had been looking forward to updating Bourdain on his meteoric rise during the recent filming. But there was no time. \"He was a bit removed, tired,\" Rodriguez says. \"I wondered how difficult it must be to be him.\"\u003c/p>\n\u003cp>Lolis Elie, a journalist, food historian and screenwriter, worked alongside Bourdain on an episode of the HBO show \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/20/213493937/treme-cookbook-captures-the-flavor-of-a-show-and-a-city\">Treme\u003c/a> that focused on a working-class New Orleans neighborhood's recovery from Hurricane Katrina. Bourdain wrote the character of cook Janette Desautel, who shuts her restaurant and heads to New York for a series of bruising jobs in top kitchens.\u003c/p>\n\u003cp>\"I don't want to minimize Tony's significance or the quality of his work about New Orleans,\" Elie tells NPR. \"But literally people have been talking about New Orleans for centuries.\"\u003c/p>\n\u003cp>However, Elie says, \"my respect for [Bourdain] is immense and unyielding\" for an incident that happened off-camera. Elie says in 2011 he asked Bourdain to donate a signed book to raise funds for New Orleans chef Nathanial Zimet, who was shot and badly injured outside his home.\u003c/p>\n\u003cp>The attack came as Zimet and his business partner, James Denio, had just opened their restaurant, called Boucherie, after years of running a successful food truck business. Bourdain donated a stack of autographed books and a personal check for Zimet's care, then appeared for dinner at Boucherie and stayed late to exchange stories with the cooks.\u003c/p>\n\u003cp>Zimet eventually recovered and returned to the kitchen. On a recent June morning, he sat at a picnic table in the sunny, humid open air and reviewed a new menu with his staff: ribs with spicy-fried okra; long-cooked yellow beet ravioli; duck with pickled blueberries. Zimet never met Bourdain but says his gesture touched him: \"He said, 'Hey, you're not alone.' \"\u003c/p>\n\u003cp>Lafayette restaurateur Jacques Rodrigue says Bourdain \"did a great job in showcasing our culture.\" That included highlighting local produce instead of the usual food-media focus on the area's deep-fried seafood, which is \"not necessarily what everybody ate at home,\" Rodrigue says.\u003c/p>\n\u003cp>Artist Chuck Broussard (no relation to Madonna Broussard) worries \"that in general they overemphasized the amount of drinking in Louisiana. I would hate for people to think it's all drinking.\" Still, he concedes, \"They got it right for that Mardi Gras event.\"\u003c/p>\n\u003cp>But Rodriguez, the traveling butcher, says Bourdain was accurate and unflinching. Of the 2011 production, Rodriguez says, \"it was the best representation ever done to date.\"\u003c/p>\n\u003cp>\"Every time that someone does something about Cajun country, about Acadiana, it's comedic,\" Rodriguez says. Bourdain's take was different. \"This was beautiful, it was serious, and it was intense. It was a romantic approach to representing who we are.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Although he traveled the world over, the chef and TV host kept coming back to explore Cajun food culture in Louisiana in a thoughtful way. And he made life-changing impressions on some of its people.","status":"publish","parent":0,"modified":1530205548,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1412},"headData":{"title":"Anthony Bourdain's Legacy Shines On In Cajun Country | KQED","description":"Although he traveled the world over, the chef and TV host kept coming back to explore Cajun food culture in Louisiana in a thoughtful way. And he made life-changing impressions on some of its people.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Anthony Bourdain's Legacy Shines On In Cajun Country","datePublished":"2018-06-28T17:05:48.000Z","dateModified":"2018-06-28T17:05:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129169 https://ww2.kqed.org/bayareabites/?p=129169","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/28/anthony-bourdains-legacy-shines-on-in-cajun-country/","disqusTitle":"Anthony Bourdain's Legacy Shines On In Cajun Country","nprByline":"Daniella Cheslow, NPR Food","nprImageAgency":"Daniella Cheslow","nprStoryId":"623688894","nprApiLink":"http://api.npr.org/query?id=623688894&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/28/623688894/chef-author-anthony-bourdain-s-legacy-shines-strong-in-cajun-country?ft=nprml&f=623688894","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Jun 2018 10:55:00 -0400","nprStoryDate":"Thu, 28 Jun 2018 09:00:00 -0400","nprLastModifiedDate":"Thu, 28 Jun 2018 10:55:16 -0400","path":"/bayareabites/129169/anthony-bourdains-legacy-shines-on-in-cajun-country","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_129171\" class=\"wp-caption aligncenter\" style=\"max-width: 4592px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede.jpg\" alt=\"Toby Rodriguez (left) launched a career as a traveling butcher after he was featured on a 2011 episode of Anthony Bourdain's No Reservations. Now he plans to open a restaurant in New Orleans with Barrett Dupuis (right) as general manager. Rodriguez says the late Bourdain was accurate and unflinching in his portrayal of Cajun country.\" width=\"4592\" height=\"3443\" class=\"size-full wp-image-129171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede.jpg 4592w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-520x390.jpg 520w\" sizes=\"(max-width: 4592px) 100vw, 4592px\">\u003cfigcaption class=\"wp-caption-text\">Toby Rodriguez (left) launched a career as a traveling butcher after he was featured on a 2011 episode of Anthony Bourdain's No Reservations. Now he plans to open a restaurant in New Orleans with Barrett Dupuis (right) as general manager. Rodriguez says the late Bourdain was accurate and unflinching in his portrayal of Cajun country. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The turkey wings at Laura's II in Lafayette, La., have been made using the same recipe for three generations. Madonna Broussard stuffs about 80 turkey wings with garlic and seasonings each afternoon, packs them into nine aluminum pans, then bakes the wings to give them a crispy bite that contrasts with the soft, gravy-soaked rice underneath.\u003c/p>\n\u003cp>On a recent afternoon she checked on the marinating turkey wings, passing by photos of Anthony Bourdain taped to her soda machine near the cash register.\u003c/p>\n\u003cp>In the days and weeks following the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61\">June 8\u003c/a> death by suicide of the TV host and chef, tributes have poured in from around the world. In South Louisiana, where Bourdain returned time and again, he is particularly mourned and beloved.\u003c/p>\n\u003cp>It was Broussard's wings that Bourdain said drew him \"like a heat-seeking missile\" in one of the last episodes to air of his CNN show, \u003cem>Parts Unknown\u003c/em>. In the episode, called \u003ca href=\"https://explorepartsunknown.com/southern-louisiana/bourdains-field-notes-southern-louisiana/\">Cajun Mardi Gras\u003c/a>, Bourdain sits at a table in Broussard's restaurant with \"Creole Cowboy\" \u003ca href=\"http://stepnstrutriders.webs.com/aboutus.htm\">Dave Lemelle\u003c/a>, local musician and business owner \u003ca href=\"https://www.facebook.com/ElSidos/\">Sid Williams\u003c/a> and zydeco music historian \u003ca href=\"https://twitter.com/HermanFuseTDA\">Herman Fuselier\u003c/a>. They discuss how black cowboys descended from African slaves and free men are believed to be the first American cattle herders in the plains and bayous of Louisiana.\u003c/p>\n\u003cfigure id=\"attachment_129172\" class=\"wp-caption aligncenter\" style=\"max-width: 4589px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce.jpg\" alt=\"Madonna Broussard papered her soda machine with a recent article featuring Anthony Bourdain in the parking lot of her restaurant, Laura's II in Lafayette, La. Bourdain featured Broussard and her turkey wings in one of the last episodes of Parts Unknown.\" width=\"4589\" height=\"3441\" class=\"size-full wp-image-129172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce.jpg 4589w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-520x390.jpg 520w\" sizes=\"(max-width: 4589px) 100vw, 4589px\">\u003cfigcaption class=\"wp-caption-text\">Madonna Broussard papered her soda machine with a recent article featuring Anthony Bourdain in the parking lot of her restaurant, Laura's II in Lafayette, La. Bourdain featured Broussard and her turkey wings in one of the last episodes of Parts Unknown. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Broussard screened the episode at her restaurant when it aired June 17; Lemelle and Williams joined and answered questions during commercial breaks. The 60 guests ate a dinner of fried chicken from Popeye's Louisiana Kitchen. (Bourdain had described the outlet's macaroni and cheese as \"exotic,\" Broussard says.) The evening had a somber cast, she says.\u003c/p>\n\u003cfigure id=\"attachment_129170\" class=\"wp-caption aligncenter\" style=\"max-width: 4589px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75.jpg\" alt='Restaurant workers dole out chicken fricassee at the \"Taste of EatLafayette\" festival in the sprawling Cajundome arena in Lafayette, Louisiana. Locals say Bourdain captured the subtleties of their culture and cuisine, even if at times some thought he overemphasized alcohol.' width=\"4589\" height=\"3441\" class=\"size-full wp-image-129170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75.jpg 4589w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-520x390.jpg 520w\" sizes=\"(max-width: 4589px) 100vw, 4589px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant workers dole out chicken fricassee at the \"Taste of EatLafayette\" festival in the sprawling Cajundome arena in Lafayette, Louisiana. Locals say Bourdain captured the subtleties of their culture and cuisine, even if at times some thought he overemphasized alcohol. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was the reality of, 'Damn, he is not able to watch,' \" Broussard tells NPR. \"But for him to cut through here .... just to have that person come here and say, 'You guys, your food is good' – that was an honor.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bourdain cherished southern Louisiana. His first foray was a 2003 episode of his early Food Network show, A Cook's Tour. He was overfed at a \"VIP\" table in the bed of an old pickup truck outside \u003ca href=\"http://jacques-imos.com/\">Jacques-Imo's Cafe\u003c/a>. The owner rode with Bourdain, still seated, like battered royalty back to his hotel.\u003c/p>\n\u003cp>Bourdain returned to the area to film for each of his three ensuing TV series – in New Orleans in 2008 and 2013, Cajun country in 2011, and most recently, back in Lafayette. He captured a region influenced culturally and environmentally by generations of intermingling French, Africans, Native Americans, and Europeans.\u003c/p>\n\u003cp>\"There are parts of America that are special, unique, unlike anywhere else,\" Bourdain says on \u003cem>Parts Unknown.\u003c/em> \"Cultures all their own, kept close, much loved but largely misunderstood. The vast patchwork of saltwater marshes, bayous, and prairie land that make up Cajun country is one of those places.\"\u003c/p>\n\u003cp>For his final episode from the region, Bourdain attended a Cajun Mardi Gras, which this year fell in February. In New Orleans, the Catholic holiday is marked with parades, parties, plastic beads and jazz music on the last day before Lent. \"Ordinarily, I loathe the idea of Mardi Gras,\" Bourdain narrates. \"But Cajun Mardi Gras is another thing entirely — closer to the ancient French tradition, vaguely more dangerous, downright medieval.\"\u003c/p>\n\u003cp>Bourdain goes to Mamou, La. — three hours west of New Orleans by car — for the notorious Mardi Gras run. Men (all the participants are men) cover their faces with elaborate masks, wear costumes from head to toe, drink themselves into a daze, then ride on horseback from house to house, chasing live chickens to cook in a holiday stew. The next day, Bourdain gets his forehead smeared with a cross for Ash Wednesday. \"Got right with God,\" he deadpans. \"Let's eat.\"\u003c/p>\n\u003cp>But aside from highlighting the unique Cajun and Creole cultures of the area, Bourdain had a profound, direct impact on its people.\u003c/p>\n\u003cp>Take, for example, Toby Rodriguez. He is seen in the 2018 episode running the kitchen of an evening dance party known as a \u003cem>fais dodo\u003c/em>. It's part of a weeklong celebration before Mardi Gras. Seven years earlier, Rodriguez had appeared on Bourdain's No Reservations, directing a boucherie — a day-long hog butchering. (\"So much joy from one animal,\" Bourdain exclaims.) After that episode aired, Rodriguez says, there was \"an immediate tidal wave of attention and interest in this thing I didn't think was that special.\"\u003c/p>\n\u003cp>He launched a traveling boucherie business, loading handmade tools and cast iron cauldrons into a U-Haul truck and driving to clients in Washington state, Michigan, Texas, Missouri, North Carolina and Brooklyn. Two years ago, Rodriguez was invited to cook at Slow Food's prestigious Terra Madre festival in Italy. \"It was like time stood still,\" Rodriguez says. Now he has plans to open an informal whole-animal restaurant in the Crescent City.\u003c/p>\n\u003cp>Rodriguez had been looking forward to updating Bourdain on his meteoric rise during the recent filming. But there was no time. \"He was a bit removed, tired,\" Rodriguez says. \"I wondered how difficult it must be to be him.\"\u003c/p>\n\u003cp>Lolis Elie, a journalist, food historian and screenwriter, worked alongside Bourdain on an episode of the HBO show \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/20/213493937/treme-cookbook-captures-the-flavor-of-a-show-and-a-city\">Treme\u003c/a> that focused on a working-class New Orleans neighborhood's recovery from Hurricane Katrina. Bourdain wrote the character of cook Janette Desautel, who shuts her restaurant and heads to New York for a series of bruising jobs in top kitchens.\u003c/p>\n\u003cp>\"I don't want to minimize Tony's significance or the quality of his work about New Orleans,\" Elie tells NPR. \"But literally people have been talking about New Orleans for centuries.\"\u003c/p>\n\u003cp>However, Elie says, \"my respect for [Bourdain] is immense and unyielding\" for an incident that happened off-camera. Elie says in 2011 he asked Bourdain to donate a signed book to raise funds for New Orleans chef Nathanial Zimet, who was shot and badly injured outside his home.\u003c/p>\n\u003cp>The attack came as Zimet and his business partner, James Denio, had just opened their restaurant, called Boucherie, after years of running a successful food truck business. Bourdain donated a stack of autographed books and a personal check for Zimet's care, then appeared for dinner at Boucherie and stayed late to exchange stories with the cooks.\u003c/p>\n\u003cp>Zimet eventually recovered and returned to the kitchen. On a recent June morning, he sat at a picnic table in the sunny, humid open air and reviewed a new menu with his staff: ribs with spicy-fried okra; long-cooked yellow beet ravioli; duck with pickled blueberries. Zimet never met Bourdain but says his gesture touched him: \"He said, 'Hey, you're not alone.' \"\u003c/p>\n\u003cp>Lafayette restaurateur Jacques Rodrigue says Bourdain \"did a great job in showcasing our culture.\" That included highlighting local produce instead of the usual food-media focus on the area's deep-fried seafood, which is \"not necessarily what everybody ate at home,\" Rodrigue says.\u003c/p>\n\u003cp>Artist Chuck Broussard (no relation to Madonna Broussard) worries \"that in general they overemphasized the amount of drinking in Louisiana. I would hate for people to think it's all drinking.\" Still, he concedes, \"They got it right for that Mardi Gras event.\"\u003c/p>\n\u003cp>But Rodriguez, the traveling butcher, says Bourdain was accurate and unflinching. Of the 2011 production, Rodriguez says, \"it was the best representation ever done to date.\"\u003c/p>\n\u003cp>\"Every time that someone does something about Cajun country, about Acadiana, it's comedic,\" Rodriguez says. Bourdain's take was different. \"This was beautiful, it was serious, and it was intense. It was a romantic approach to representing who we are.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129169/anthony-bourdains-legacy-shines-on-in-cajun-country","authors":["byline_bayareabites_129169"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028"],"tags":["bayareabites_2213","bayareabites_16193"],"featImg":"bayareabites_129170","label":"bayareabites"},"bayareabites_128903":{"type":"posts","id":"bayareabites_128903","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128903","score":null,"sort":[1529360313000]},"guestAuthors":[],"slug":"jacques-pepin-shares-memories-of-anthony-bourdain","title":"Jacques Pépin Shares Memories of Anthony Bourdain","publishDate":1529360313,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Jacques Pépin and Anthony Bourdain were friends for 25 years, each an internationally acclaimed chef, television personality, and author. \u003ca href=\"https://www.kqed.org/jpepinheart/\">Pépin\u003c/a>, a longtime KQED contributor, was in many ways Bourdain’s role model, the authentic authority he aspired to be. In this conversation with KQED Food’s executive producer Tina Salter, Jacques remembers Tony with affection and great respect for the enormous contribution he made to the intersecting worlds of food and culture. \u003c/p>\n\u003cp>\u003cstrong>Tina: How did you first meet Anthony Bourdain?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> It had to be nearly 25 years ago. He was chef at a restaurant called \u003ca href=\"https://ny.eater.com/2018/6/12/17455134/anthony-bourdain-les-halles-memorial-nyc\">Brasserie Les Halles\u003c/a> on Park Avenue in New York. One of the chefs that he worked with was a Spanish guy who studied at the first French Culinary Institute in New York, where I was teaching. He took me to meet Tony at Les Halles. \u003c/p>\n\u003cp>\u003cstrong>Tina: Did you ever get a chance to work with him in the kitchen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> No, I never worked with him. We did events together and I know that in his book “\u003ca href=\"https://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220\">Kitchen Confidential\u003c/a>,” he said that I helped make him become what he became. Mostly, because I took him seriously and respected his writing about what really happens in the kitchen. People throwing out baskets of bread, for instance, bread that had been served but not eaten. Today, thanks in part to Tony speaking out, people are recycling that bread, and I am glad they do. I mean, my father would have killed me if I threw out a piece of bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About three years ago, I did an event with Tony at the \u003ca href=\"https://www.92y.org/\">92nd Street Y\u003c/a> in New York. It was a big deal and was \u003ca href=\"https://youtu.be/U3QYai6bv5M\">recorded for a podcast\u003c/a>. He interviewed me in front of a crowd for an hour. I remember because my wife Gloria who never comes out for those kinds of things, joined us. She was determined to meet him.\u003c/p>\n\u003cfigure id=\"attachment_129004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg\" alt=\"Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul. \u003ccite>(Tom Hopkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/U3QYai6bv5M\u003c/p>\n\u003cp>Tony was very generous and contributed to the American Masters PBS film about me, \u003ca href=\"http://www.pbs.org/wnet/americanmasters/american-masters-chefs-flight-jacques-pepin/8536/\">Jacques Pépin The Art of Craft\u003c/a>. He was the kind of person you would send an email to and he would respond within the hour. The last time I heard from him was just a few weeks ago because I gave him one of my paintings. I decided that I would give paintings to everyone who had contributed to the film, from Tony to Fareed Zakaria. So I sent him a list with pictures of the paintings and told him to choose one. So he picked one that is called ‘Construction 1’. And he sent a thank you note, of course. \u003c/p>\n\u003cfigure id=\"attachment_129005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg\" alt=\"Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain.\" width=\"1920\" height=\"1533\" class=\"size-full wp-image-129005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-768x613.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1020x814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1200x958.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1180x942.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-960x767.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-520x415.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain. \u003ccite>(Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tina: What's the most memorable time that you spent with Tony?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Well, the most memorable was when he talked to me about the role of cooks in our world. He had been making the point about how for ages cooks had resided at the bottom of the social scale. And yet, today, in our time, that was changing, and we were becoming famous. We were now on par with the painters, and people in haute couture. His work and his words have been an important part of why that is happening. I guess the point is he was an extremely honest and genuine person with the courage to speak up. And he expressed his thanks to me for helping enable that in him. He certainly had no patience for fakery and false stuff. On his CNN show Parts Unknown he had this uncanny ability to sit down with some of the world’s greatest chefs, in Italy or France or in America. And at the same time discover women cooking behind small stoves in Libya, Vietnam or Mexico and elevate them to the same value and level. \u003c/p>\n\u003cp>Watching his shows I would experience the culture of a country in a way I hadn’t known, in Vietnam or Lebanon or the Bronx. He revealed the food in such a way that it became a window into the people and their values and aspirations. And as we began to understand their food, we began to understand their culture. He did this by getting close to the people, truly talking and connecting with them, sharing culinary and other experiences. He was so much more than a reporter flying in for an interview. And yet when it came to interviewing he was excellent, very scrupulous and honest. \u003c/p>\n\u003cp>\u003cstrong>Tina: He always gave credit to the workers in the kitchen, too.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Yeah, absolutely. Unpretentious and humble. I always repeat to people what he said to me: “I was never a great chef, I cook in the kitchen.” And, yes, there was always credit for the guys he worked with in the kitchen, in America, especially, he celebrated the work of the immigrants from Mexico and Central and South America. And at the same time he was friends with some of the greatest chefs from France. Eric Ripert, the chef-owner of Le Bernardin in New York, was one of Tony’s closest friends. Tony connected people in the culinary world to each other in a way that democratized cooking. I don't think anyone has done that as well.\u003c/p>\n\u003cp>\u003cstrong>Tina: If you were sharing a meal with him, what would it be?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Oh boy. I tell you it would be very straightforward. Very good wine and I'm not talking about very expensive wine. Good wine, good beer, a lobster roll, a roast chicken, a salad. That's what he would like. Something simple, with taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was edited for length and clarity.\u003c/em>\t\u003c/p>\n\n","blocks":[],"excerpt":"In this conversation with KQED Food’s executive producer Tina Salter, Jacques remembers Tony with affection and great respect for the enormous contribution he made to the intersecting worlds of food and culture. ","status":"publish","parent":0,"modified":1529430236,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1006},"headData":{"title":"Jacques Pépin Shares Memories of Anthony Bourdain | KQED","description":"In this conversation with KQED Food’s executive producer Tina Salter, Jacques remembers Tony with affection and great respect for the enormous contribution he made to the intersecting worlds of food and culture. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jacques Pépin Shares Memories of Anthony Bourdain","datePublished":"2018-06-18T22:18:33.000Z","dateModified":"2018-06-19T17:43:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128903 https://ww2.kqed.org/bayareabites/?p=128903","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/18/jacques-pepin-shares-memories-of-anthony-bourdain/","disqusTitle":"Jacques Pépin Shares Memories of Anthony Bourdain","path":"/bayareabites/128903/jacques-pepin-shares-memories-of-anthony-bourdain","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jacques Pépin and Anthony Bourdain were friends for 25 years, each an internationally acclaimed chef, television personality, and author. \u003ca href=\"https://www.kqed.org/jpepinheart/\">Pépin\u003c/a>, a longtime KQED contributor, was in many ways Bourdain’s role model, the authentic authority he aspired to be. In this conversation with KQED Food’s executive producer Tina Salter, Jacques remembers Tony with affection and great respect for the enormous contribution he made to the intersecting worlds of food and culture. \u003c/p>\n\u003cp>\u003cstrong>Tina: How did you first meet Anthony Bourdain?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> It had to be nearly 25 years ago. He was chef at a restaurant called \u003ca href=\"https://ny.eater.com/2018/6/12/17455134/anthony-bourdain-les-halles-memorial-nyc\">Brasserie Les Halles\u003c/a> on Park Avenue in New York. One of the chefs that he worked with was a Spanish guy who studied at the first French Culinary Institute in New York, where I was teaching. He took me to meet Tony at Les Halles. \u003c/p>\n\u003cp>\u003cstrong>Tina: Did you ever get a chance to work with him in the kitchen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> No, I never worked with him. We did events together and I know that in his book “\u003ca href=\"https://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220\">Kitchen Confidential\u003c/a>,” he said that I helped make him become what he became. Mostly, because I took him seriously and respected his writing about what really happens in the kitchen. People throwing out baskets of bread, for instance, bread that had been served but not eaten. Today, thanks in part to Tony speaking out, people are recycling that bread, and I am glad they do. I mean, my father would have killed me if I threw out a piece of bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About three years ago, I did an event with Tony at the \u003ca href=\"https://www.92y.org/\">92nd Street Y\u003c/a> in New York. It was a big deal and was \u003ca href=\"https://youtu.be/U3QYai6bv5M\">recorded for a podcast\u003c/a>. He interviewed me in front of a crowd for an hour. I remember because my wife Gloria who never comes out for those kinds of things, joined us. She was determined to meet him.\u003c/p>\n\u003cfigure id=\"attachment_129004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg\" alt=\"Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul. \u003ccite>(Tom Hopkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/U3QYai6bv5M'\n title='//www.youtube.com/embed/U3QYai6bv5M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Tony was very generous and contributed to the American Masters PBS film about me, \u003ca href=\"http://www.pbs.org/wnet/americanmasters/american-masters-chefs-flight-jacques-pepin/8536/\">Jacques Pépin The Art of Craft\u003c/a>. He was the kind of person you would send an email to and he would respond within the hour. The last time I heard from him was just a few weeks ago because I gave him one of my paintings. I decided that I would give paintings to everyone who had contributed to the film, from Tony to Fareed Zakaria. So I sent him a list with pictures of the paintings and told him to choose one. So he picked one that is called ‘Construction 1’. And he sent a thank you note, of course. \u003c/p>\n\u003cfigure id=\"attachment_129005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg\" alt=\"Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain.\" width=\"1920\" height=\"1533\" class=\"size-full wp-image-129005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-768x613.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1020x814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1200x958.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1180x942.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-960x767.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-520x415.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain. \u003ccite>(Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tina: What's the most memorable time that you spent with Tony?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Well, the most memorable was when he talked to me about the role of cooks in our world. He had been making the point about how for ages cooks had resided at the bottom of the social scale. And yet, today, in our time, that was changing, and we were becoming famous. We were now on par with the painters, and people in haute couture. His work and his words have been an important part of why that is happening. I guess the point is he was an extremely honest and genuine person with the courage to speak up. And he expressed his thanks to me for helping enable that in him. He certainly had no patience for fakery and false stuff. On his CNN show Parts Unknown he had this uncanny ability to sit down with some of the world’s greatest chefs, in Italy or France or in America. And at the same time discover women cooking behind small stoves in Libya, Vietnam or Mexico and elevate them to the same value and level. \u003c/p>\n\u003cp>Watching his shows I would experience the culture of a country in a way I hadn’t known, in Vietnam or Lebanon or the Bronx. He revealed the food in such a way that it became a window into the people and their values and aspirations. And as we began to understand their food, we began to understand their culture. He did this by getting close to the people, truly talking and connecting with them, sharing culinary and other experiences. He was so much more than a reporter flying in for an interview. And yet when it came to interviewing he was excellent, very scrupulous and honest. \u003c/p>\n\u003cp>\u003cstrong>Tina: He always gave credit to the workers in the kitchen, too.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Yeah, absolutely. Unpretentious and humble. I always repeat to people what he said to me: “I was never a great chef, I cook in the kitchen.” And, yes, there was always credit for the guys he worked with in the kitchen, in America, especially, he celebrated the work of the immigrants from Mexico and Central and South America. And at the same time he was friends with some of the greatest chefs from France. Eric Ripert, the chef-owner of Le Bernardin in New York, was one of Tony’s closest friends. Tony connected people in the culinary world to each other in a way that democratized cooking. I don't think anyone has done that as well.\u003c/p>\n\u003cp>\u003cstrong>Tina: If you were sharing a meal with him, what would it be?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Oh boy. I tell you it would be very straightforward. Very good wine and I'm not talking about very expensive wine. Good wine, good beer, a lobster roll, a roast chicken, a salad. That's what he would like. Something simple, with taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was edited for length and clarity.\u003c/em>\t\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128903/jacques-pepin-shares-memories-of-anthony-bourdain","authors":["11303"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028"],"tags":["bayareabites_2213","bayareabites_242"],"featImg":"bayareabites_129003","label":"bayareabites"},"bayareabites_128897":{"type":"posts","id":"bayareabites_128897","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128897","score":null,"sort":[1528691343000]},"guestAuthors":[],"slug":"anthony-bourdain-serving-up-inclusion","title":"Anthony Bourdain: Serving Up Inclusion","publishDate":1528691343,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Anthony Bourdain is being mourned, of course, by fellow chefs and foodies for his sardonic exposés about what \u003cem>really \u003c/em>happens in the kitchens of some of America's best restaurants. And for his travels to explore the world's cuisines. But communities of color, women, people who are gender-different from the perceived norm — those people sent heartbroken tributes, too.\u003c/p>\n\u003cp>The chef, food and travel writer and humanitarian was found dead on Friday while with a production crew on a shoot in France for one of his food travelogues. The \u003ca href=\"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61\">cause of death was suicide\u003c/a>.\u003c/p>\n\u003cp>\"If you're from a marginalized, dehumanized community, you know what Anthony Bourdain meant,\" tweeted Mohammad Alsaafin. \"To Palestinians, Iranians, Libyans, undocumented immigrants in the US, abused women...what a loss.\"\u003c/p>\n\u003cp>What a loss indeed. Food historian \u003ca href=\"https://www.washingtonpost.com/outlook/tracing-his-urge-to-cook-through-slavery-and-the-south/2017/08/18/1aeaa6de-6e19-11e7-96ab-5f38140b38cc_story.html?utm_term=.11080b413b31\">Michael W. Twitty\u003c/a> won a coveted James Beard award earlier this spring for \u003cem>The Cooking Gene\u003c/em>: \u003cem>A Journey Through African American Culinary History in the Old South.\u003c/em> He wrote on Twitter, \"For a Black man that has walked the plank for being highly critical of the food world so white, #Anthony Bourdain was special. He called Africa the cradle of civilization, took his cameras to Haiti, honored t he hood with Snoop, broke bread with Obama like a human being...\"\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/hLkC0jNWE5Y\">Obama and Bourdain met when both were traveling in Southeast Asia to share bowls of \u003cem>bun cha\u003c/em>\u003c/a>, a North Vietnamese specialty of spicy pork patties with noodles in a garlicky broth. The people in the restaurant—once they got over their shock at seeing the leader of the free world happily slurping noodles at a nearby table — clearly loved that Obama was eating and enjoying their food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is killer,\" Obama told Bourdain, as he dove in for more. Food writer Andrea Nguyen, whose \u003ca href=\"https://www.epicurious.com/expert-advice/vietnamese-cooking-expert-andrea-nguyen-the-pho-cookbook-recipe-article\">cookbook on the Vietnamese national soup, Pho\u003c/a>, also earned a James Beard award this year, tweeted after that memorable dinner, that the table at which the president and Bourdain dined \"\u003ca href=\"https://twitter.com/ObamaHitsBack/status/1005049996520157184\">was encased like a museum piece at the restaurant\u003c/a>.\" Bourdain, she said \"did much for overlooked causes and cuisines, including that of Vietnam. RIP anh [brother] Tony.\"\u003c/p>\n\u003cp>\u003cstrong>Humanizing Muslims and Arabs ...\u003c/strong>\u003c/p>\n\u003cp>Bourdain saw food as not just sustenance — although sustenance was important — but as a way to convey a message of acceptance, respect, comfort. \u003cem>Parts Unknown\u003c/em> got an award from MPAC (the Muslim Public Affairs Council) for its episode on Israel and Palestine. In his \u003ca href=\"https://www.youtube.com/watch?v=53pRNV8wAws\">acceptance speech\u003c/a>, made by video, Bourdain said, \"The world has visited many terrible things on the Palestinian people, none more shameful than robbing them of their basic humanity.\"\u003c/p>\n\u003cp>Bourdain's death revealed another talent most of us knew nothing about. Laila El-Haddad, his co-author of \u003cem>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/em>, posted a photo on Twitter of Bourdain with her and her tiny daughter. \"He was a master baby whisperer, and a master storyteller, having rocked my 7 month old to sleep in the middle of shooting our episode.\"\u003c/p>\n\u003cp>\"Let's not forget that Anthony Bourdain was one of the few prominent media personalities who regularly humanized Muslims and Arabs as regular, everyday people-without politicizing their lives or stories,\" tweeted Khaled Beydoun, a law professor at the University of Detroit Mercy, and author of \u003cem>American\u003c/em> \u003cem>Islamophobia\u003c/em>.\u003c/p>\n\u003cp>As for Africa, Bourdain declared the continent, \"one of the best arguments for travel I can think of,\" and lauded its ability to exist as a \"functioning multicultural, multilingual, extraordinarily TOLERANT society ... It's someplace that everyone, given the chance, should go.\" (\u003ca href=\"https://www.cnn.com/travel/article/bourdain-parts-unknown-senegal/index.html\">In that episode, he sits down with our own Ofeibea Quist-Arcton\u003c/a> to share a snack in one of the city's bustling street markets.)\u003c/p>\n\u003cp>\u003cstrong>Supporting Women and Immigrants\u003c/strong>\u003c/p>\n\u003cp>Closer to home, Bourdain was an early supporter of #MeToo, noting he'd met several women who'd told him awful stories of abuse. In an interview with \u003cem>The Cut\u003c/em>, Bourdain confessed he'd partially awakened to how widespread the issue of male predation was \u003ca href=\"http://www.nydailynews.com/entertainment/gossip/anthony-bourdain-cooks-asia-argento-rose-mcgowan-article-1.3656784\">when his girlfriend, Asia Argento, confided she was one of disgraced film maker Harvey Weinstein's accusers\u003c/a>.\u003c/p>\n\u003cp>\"I stand unhesitatingly and unwaveringly with the women,\" he wrote on \u003ca href=\"https://medium.com/@Bourdain/on-reacting-to-bad-news-28bc2c4b9adc\">in a 2017 essay on Medium\u003c/a>. And he meant not just in the film industry: \"Right now, nothing else matters but women's stories of what it's like in the industry I have loved and celebrated for nearly 30 years...\"\u003c/p>\n\u003cp>He also clapped back at the country's growing anti-immigrant, especially anti-Mexican, sentiment. \u003ca href=\"http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano\">On his blog in 2014\u003c/a>, Bourdain noted that, \"Americans love Mexican food ... Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, look after our children. As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers.\"\u003c/p>\n\u003cp>It's noticing things like that — and being unafraid to voice those observations in his books, blogs and on his television shows, that made Anthony Bourdain beloved, even revered, by the many communities of marginalized people that he visited, touched and supported.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"While the nation mourns the loss of the chef, writer and humanitarian, many people in communities on the margins are especially sad at the loss of a friend and champion.","status":"publish","parent":0,"modified":1591656399,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":879},"headData":{"title":"Anthony Bourdain: Serving Up Inclusion | KQED","description":"While the nation mourns the loss of the chef, writer and humanitarian, many people in communities on the margins are especially sad at the loss of a friend and champion.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Anthony Bourdain: Serving Up Inclusion","datePublished":"2018-06-11T04:29:03.000Z","dateModified":"2020-06-08T22:46:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128897 https://ww2.kqed.org/bayareabites/?p=128897","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/10/anthony-bourdain-serving-up-inclusion/","disqusTitle":"Anthony Bourdain: Serving Up Inclusion","nprImageCredit":"John Bazemore","nprByline":"Karen Grigsby Bates, Code Switch, NPR","nprImageAgency":"AP","nprStoryId":"618443853","nprApiLink":"http://api.npr.org/query?id=618443853&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/codeswitch/2018/06/10/618443853/anthony-bourdain-serving-up-inclusion?ft=nprml&f=618443853","nprRetrievedStory":"1","nprPubDate":"Sun, 10 Jun 2018 06:01:00 -0400","nprStoryDate":"Sun, 10 Jun 2018 06:01:26 -0400","nprLastModifiedDate":"Sun, 10 Jun 2018 07:27:17 -0400","path":"/bayareabites/128897/anthony-bourdain-serving-up-inclusion","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anthony Bourdain is being mourned, of course, by fellow chefs and foodies for his sardonic exposés about what \u003cem>really \u003c/em>happens in the kitchens of some of America's best restaurants. And for his travels to explore the world's cuisines. But communities of color, women, people who are gender-different from the perceived norm — those people sent heartbroken tributes, too.\u003c/p>\n\u003cp>The chef, food and travel writer and humanitarian was found dead on Friday while with a production crew on a shoot in France for one of his food travelogues. The \u003ca href=\"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61\">cause of death was suicide\u003c/a>.\u003c/p>\n\u003cp>\"If you're from a marginalized, dehumanized community, you know what Anthony Bourdain meant,\" tweeted Mohammad Alsaafin. \"To Palestinians, Iranians, Libyans, undocumented immigrants in the US, abused women...what a loss.\"\u003c/p>\n\u003cp>What a loss indeed. Food historian \u003ca href=\"https://www.washingtonpost.com/outlook/tracing-his-urge-to-cook-through-slavery-and-the-south/2017/08/18/1aeaa6de-6e19-11e7-96ab-5f38140b38cc_story.html?utm_term=.11080b413b31\">Michael W. Twitty\u003c/a> won a coveted James Beard award earlier this spring for \u003cem>The Cooking Gene\u003c/em>: \u003cem>A Journey Through African American Culinary History in the Old South.\u003c/em> He wrote on Twitter, \"For a Black man that has walked the plank for being highly critical of the food world so white, #Anthony Bourdain was special. He called Africa the cradle of civilization, took his cameras to Haiti, honored t he hood with Snoop, broke bread with Obama like a human being...\"\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/hLkC0jNWE5Y\">Obama and Bourdain met when both were traveling in Southeast Asia to share bowls of \u003cem>bun cha\u003c/em>\u003c/a>, a North Vietnamese specialty of spicy pork patties with noodles in a garlicky broth. The people in the restaurant—once they got over their shock at seeing the leader of the free world happily slurping noodles at a nearby table — clearly loved that Obama was eating and enjoying their food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is killer,\" Obama told Bourdain, as he dove in for more. Food writer Andrea Nguyen, whose \u003ca href=\"https://www.epicurious.com/expert-advice/vietnamese-cooking-expert-andrea-nguyen-the-pho-cookbook-recipe-article\">cookbook on the Vietnamese national soup, Pho\u003c/a>, also earned a James Beard award this year, tweeted after that memorable dinner, that the table at which the president and Bourdain dined \"\u003ca href=\"https://twitter.com/ObamaHitsBack/status/1005049996520157184\">was encased like a museum piece at the restaurant\u003c/a>.\" Bourdain, she said \"did much for overlooked causes and cuisines, including that of Vietnam. RIP anh [brother] Tony.\"\u003c/p>\n\u003cp>\u003cstrong>Humanizing Muslims and Arabs ...\u003c/strong>\u003c/p>\n\u003cp>Bourdain saw food as not just sustenance — although sustenance was important — but as a way to convey a message of acceptance, respect, comfort. \u003cem>Parts Unknown\u003c/em> got an award from MPAC (the Muslim Public Affairs Council) for its episode on Israel and Palestine. In his \u003ca href=\"https://www.youtube.com/watch?v=53pRNV8wAws\">acceptance speech\u003c/a>, made by video, Bourdain said, \"The world has visited many terrible things on the Palestinian people, none more shameful than robbing them of their basic humanity.\"\u003c/p>\n\u003cp>Bourdain's death revealed another talent most of us knew nothing about. Laila El-Haddad, his co-author of \u003cem>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/em>, posted a photo on Twitter of Bourdain with her and her tiny daughter. \"He was a master baby whisperer, and a master storyteller, having rocked my 7 month old to sleep in the middle of shooting our episode.\"\u003c/p>\n\u003cp>\"Let's not forget that Anthony Bourdain was one of the few prominent media personalities who regularly humanized Muslims and Arabs as regular, everyday people-without politicizing their lives or stories,\" tweeted Khaled Beydoun, a law professor at the University of Detroit Mercy, and author of \u003cem>American\u003c/em> \u003cem>Islamophobia\u003c/em>.\u003c/p>\n\u003cp>As for Africa, Bourdain declared the continent, \"one of the best arguments for travel I can think of,\" and lauded its ability to exist as a \"functioning multicultural, multilingual, extraordinarily TOLERANT society ... It's someplace that everyone, given the chance, should go.\" (\u003ca href=\"https://www.cnn.com/travel/article/bourdain-parts-unknown-senegal/index.html\">In that episode, he sits down with our own Ofeibea Quist-Arcton\u003c/a> to share a snack in one of the city's bustling street markets.)\u003c/p>\n\u003cp>\u003cstrong>Supporting Women and Immigrants\u003c/strong>\u003c/p>\n\u003cp>Closer to home, Bourdain was an early supporter of #MeToo, noting he'd met several women who'd told him awful stories of abuse. In an interview with \u003cem>The Cut\u003c/em>, Bourdain confessed he'd partially awakened to how widespread the issue of male predation was \u003ca href=\"http://www.nydailynews.com/entertainment/gossip/anthony-bourdain-cooks-asia-argento-rose-mcgowan-article-1.3656784\">when his girlfriend, Asia Argento, confided she was one of disgraced film maker Harvey Weinstein's accusers\u003c/a>.\u003c/p>\n\u003cp>\"I stand unhesitatingly and unwaveringly with the women,\" he wrote on \u003ca href=\"https://medium.com/@Bourdain/on-reacting-to-bad-news-28bc2c4b9adc\">in a 2017 essay on Medium\u003c/a>. And he meant not just in the film industry: \"Right now, nothing else matters but women's stories of what it's like in the industry I have loved and celebrated for nearly 30 years...\"\u003c/p>\n\u003cp>He also clapped back at the country's growing anti-immigrant, especially anti-Mexican, sentiment. \u003ca href=\"http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano\">On his blog in 2014\u003c/a>, Bourdain noted that, \"Americans love Mexican food ... Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, look after our children. As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers.\"\u003c/p>\n\u003cp>It's noticing things like that — and being unafraid to voice those observations in his books, blogs and on his television shows, that made Anthony Bourdain beloved, even revered, by the many communities of marginalized people that he visited, touched and supported.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128897/anthony-bourdain-serving-up-inclusion","authors":["byline_bayareabites_128897"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_2213"],"featImg":"bayareabites_128898","label":"bayareabites"},"bayareabites_128831":{"type":"posts","id":"bayareabites_128831","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128831","score":null,"sort":[1528475580000]},"guestAuthors":[],"slug":"anthony-bourdain-has-died-at-61-cnn-says","title":"Anthony Bourdain, Chef And Television Host, Has Died At 61","publishDate":1528475580,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Updated at 12:28 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Chef and television host Anthony Bourdain was found dead in a hotel room in France, his employer CNN said in \u003ca href=\"https://www.cnn.com/2018/06/08/us/anthony-bourdain-obit/index.html?utm_content=2018-06-08T11%3A21%3A43&utm_term=image&utm_source=twCNN&utm_medium=social\">a statement\u003c/a> Friday morning. He was 61. The network and a French official said the cause of death was suicide.\u003c/p>\n\u003cp>\"It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,\" the network said. \"His love of great adventure, new friends, fine food and drink, and the remarkable stories of the world made him a unique storyteller. His talents never ceased to amaze us and we will miss him very much. Our thoughts and prayers are with his daughter and family at this incredibly difficult time.\"\u003c/p>\n\u003cp>The network said that Bourdain was in France working on an episode of his show \u003cem>Parts Unknown\u003c/em> and that he was found by French chef and friend Eric Ripert. CNN's Brian Stelter \u003ca href=\"https://twitter.com/NewDay/status/1005047736507469825\">said\u003c/a> Bourdain had hanged himself in his hotel room.\u003c/p>\n\u003cp>A French prosecutor confirmed that Bourdain was found in the Chambard luxury hotel in the town of Kaysersberg. \"At this stage, we have no reason to suspect foul play,\" Christian de Rocquigny du Fayel was quoted as saying by \u003cem>The New York Times\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bourdain's death comes just days after fashion designer \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/06/05/617145848/fashion-designer-kate-spade-found-dead-in-apparent-suicide\">Kate Spade was found dead\u003c/a> of an apparent suicide at age 55.\u003c/p>\n\u003cp>Formerly the chef at Les Halles in New York City, Bourdain broke into national fame with his book \u003cem>Kitchen Confidential\u003c/em>. He landed on the Food Network with \u003cem>A Cook's Tour\u003c/em>, then gained a broader audience as star of Travel Channel's \u003cem>Anthony Bourdain: No Reservations\u003c/em>. He moved to CNN in 2013, where Season 11 of his show premiered last month.\u003c/p>\n\u003cfigure id=\"attachment_128839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg\" alt=\"Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-128839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peabody Award judges \u003ca href=\"http://www.peabodyawards.com/award-profile/anthony-bourdain-parts-unknown-cnn\">honored\u003c/a> Bourdain's \u003cem>Parts Unknown\u003c/em> in 2013 for \"expanding our palates and horizons in equal measure.\"\u003c/p>\n\u003cp>Bourdain also was active in social causes, particularly in highlighting the role of immigrant workers in restaurant kitchens. For years, he was vocal about how immigrants are the backbone of the industry but that their contributions are marginalized and ignored.\u003c/p>\n\u003cp>\"The bald fact is that the entire restaurant industry in America would close down overnight, would never recover, if current immigration laws were enforced quickly and thoroughly across the board,\" Bourdain told \u003ca href=\"http://www.houstonpress.com/2007-12-20/restaurants/illegal-immigrants-in-the-restaurant-industry/\">the Houston Press\u003c/a> in 2007.\u003c/p>\n\u003cp>In 1999, he \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">wrote an essay\u003c/a> in \u003cem>The New Yorker \u003c/em>titled, \"Don't Eat Before Reading This\" in which he revealed dirty secrets of the restaurant business. It was professional cooking's unsavoriness that attracted him, said Bourdain, who dropped out of college in the early 1970s and transferred to The Culinary Institute of America.\u003c/p>\n\u003cp>\"I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos,\" he wrote. \"I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam.\"\u003c/p>\n\u003cp>Bourdain \u003ca href=\"https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast\">was open\u003c/a> about having kicked addictions to heroin and cocaine. He was twice married and divorced, and had a daughter, Ariane. Recently, he had shared \u003ca href=\"https://www.instagram.com/p/BjQNT3MHbjk/?taken-by=anthonybourdain\">photos\u003c/a> together with his girlfriend, actress and filmmaker Asia Argento.\u003c/p>\n\u003cp>\"He was my love, my rock, my protector. I am beyond devastated,\" Argento said in a \u003ca href=\"https://twitter.com/AsiaArgento/status/1005116310366269440\">tweet\u003c/a>.\u003c/p>\n\u003cp>Bourdain's death comes as a shock to many people who admired both the man and the life he lived. \"Here is the thing,\" \u003ca href=\"https://twitter.com/JohnBerman/status/1005065698459168771\">wrote\u003c/a> CNN anchor John Berman, \"just one of the things that makes this so hard and confusing. Everyone wanted to be Anthony Bourdain. I did. We all did.\"\u003c/p>\n\u003cp>\"I'm happiest experiencing food in the most purely emotional way,\" Bourdain \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\">told\u003c/a> NPR's \u003cem>Fresh Air\u003c/em> in 2016. \"When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" Bourdain said. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>If you or someone you know may be considering suicide, contact the \u003c/em>\u003ca href=\"http://suicidepreventionlifeline.org/\">\u003cem>National Suicide Prevention Lifeline\u003c/em>\u003c/a>\u003cem> at 1-800-273-8255 (En Español: 1-888-628-9454; Deaf and Hard of Hearing: 1-800-799-4889) or the \u003c/em>\u003ca href=\"http://www.crisistextline.org/\">\u003cem>Crisis Text Line\u003c/em>\u003c/a>\u003cem> by texting 741741.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>NPR food editor Maria Godoy contributed to this report.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Anthony+Bourdain%2C+Chef+And+Television+Host%2C+Has+Died+At+61&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"\"It is with extraordinary sadness we can confirm the death of our friend and colleague,\" his employer, CNN, said in a statement. The network and a French official said the cause of death was suicide.","status":"publish","parent":0,"modified":1542823949,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":853},"headData":{"title":"Anthony Bourdain, Chef And Television Host, Has Died At 61 | KQED","description":""It is with extraordinary sadness we can confirm the death of our friend and colleague," his employer, CNN, said in a statement. The network and a French official said the cause of death was suicide.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Anthony Bourdain, Chef And Television Host, Has Died At 61","datePublished":"2018-06-08T16:33:00.000Z","dateModified":"2018-11-21T18:12:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128831 https://ww2.kqed.org/bayareabites/?p=128831","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/08/anthony-bourdain-has-died-at-61-cnn-says/","disqusTitle":"Anthony Bourdain, Chef And Television Host, Has Died At 61","nprImageCredit":"Jason Kempin","nprByline":"Laurel Wamsley, NPR","nprImageAgency":"Getty Images","nprStoryId":"618185381","nprApiLink":"http://api.npr.org/query?id=618185381&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61?ft=nprml&f=618185381","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Jun 2018 13:03:00 -0400","nprStoryDate":"Fri, 08 Jun 2018 09:33:00 -0400","nprLastModifiedDate":"Fri, 08 Jun 2018 13:03:31 -0400","path":"/bayareabites/128831/anthony-bourdain-has-died-at-61-cnn-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Updated at 12:28 p.m. ET\u003c/strong>\u003c/p>\n\u003cp>Chef and television host Anthony Bourdain was found dead in a hotel room in France, his employer CNN said in \u003ca href=\"https://www.cnn.com/2018/06/08/us/anthony-bourdain-obit/index.html?utm_content=2018-06-08T11%3A21%3A43&utm_term=image&utm_source=twCNN&utm_medium=social\">a statement\u003c/a> Friday morning. He was 61. The network and a French official said the cause of death was suicide.\u003c/p>\n\u003cp>\"It is with extraordinary sadness we can confirm the death of our friend and colleague, Anthony Bourdain,\" the network said. \"His love of great adventure, new friends, fine food and drink, and the remarkable stories of the world made him a unique storyteller. His talents never ceased to amaze us and we will miss him very much. Our thoughts and prayers are with his daughter and family at this incredibly difficult time.\"\u003c/p>\n\u003cp>The network said that Bourdain was in France working on an episode of his show \u003cem>Parts Unknown\u003c/em> and that he was found by French chef and friend Eric Ripert. CNN's Brian Stelter \u003ca href=\"https://twitter.com/NewDay/status/1005047736507469825\">said\u003c/a> Bourdain had hanged himself in his hotel room.\u003c/p>\n\u003cp>A French prosecutor confirmed that Bourdain was found in the Chambard luxury hotel in the town of Kaysersberg. \"At this stage, we have no reason to suspect foul play,\" Christian de Rocquigny du Fayel was quoted as saying by \u003cem>The New York Times\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bourdain's death comes just days after fashion designer \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/06/05/617145848/fashion-designer-kate-spade-found-dead-in-apparent-suicide\">Kate Spade was found dead\u003c/a> of an apparent suicide at age 55.\u003c/p>\n\u003cp>Formerly the chef at Les Halles in New York City, Bourdain broke into national fame with his book \u003cem>Kitchen Confidential\u003c/em>. He landed on the Food Network with \u003cem>A Cook's Tour\u003c/em>, then gained a broader audience as star of Travel Channel's \u003cem>Anthony Bourdain: No Reservations\u003c/em>. He moved to CNN in 2013, where Season 11 of his show premiered last month.\u003c/p>\n\u003cfigure id=\"attachment_128839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg\" alt=\"Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-128839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gettyimages-621668904_custom-1bb35ba10a1c6a1621ac072cb6aed01706e1f04f-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Masa Takayama (left), Eric Ripert and Anthony Bourdain during a screening of Anthony Bourdain: Parts Unknown in 2016 in New York City. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peabody Award judges \u003ca href=\"http://www.peabodyawards.com/award-profile/anthony-bourdain-parts-unknown-cnn\">honored\u003c/a> Bourdain's \u003cem>Parts Unknown\u003c/em> in 2013 for \"expanding our palates and horizons in equal measure.\"\u003c/p>\n\u003cp>Bourdain also was active in social causes, particularly in highlighting the role of immigrant workers in restaurant kitchens. For years, he was vocal about how immigrants are the backbone of the industry but that their contributions are marginalized and ignored.\u003c/p>\n\u003cp>\"The bald fact is that the entire restaurant industry in America would close down overnight, would never recover, if current immigration laws were enforced quickly and thoroughly across the board,\" Bourdain told \u003ca href=\"http://www.houstonpress.com/2007-12-20/restaurants/illegal-immigrants-in-the-restaurant-industry/\">the Houston Press\u003c/a> in 2007.\u003c/p>\n\u003cp>In 1999, he \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">wrote an essay\u003c/a> in \u003cem>The New Yorker \u003c/em>titled, \"Don't Eat Before Reading This\" in which he revealed dirty secrets of the restaurant business. It was professional cooking's unsavoriness that attracted him, said Bourdain, who dropped out of college in the early 1970s and transferred to The Culinary Institute of America.\u003c/p>\n\u003cp>\"I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos,\" he wrote. \"I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam.\"\u003c/p>\n\u003cp>Bourdain \u003ca href=\"https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast\">was open\u003c/a> about having kicked addictions to heroin and cocaine. He was twice married and divorced, and had a daughter, Ariane. Recently, he had shared \u003ca href=\"https://www.instagram.com/p/BjQNT3MHbjk/?taken-by=anthonybourdain\">photos\u003c/a> together with his girlfriend, actress and filmmaker Asia Argento.\u003c/p>\n\u003cp>\"He was my love, my rock, my protector. I am beyond devastated,\" Argento said in a \u003ca href=\"https://twitter.com/AsiaArgento/status/1005116310366269440\">tweet\u003c/a>.\u003c/p>\n\u003cp>Bourdain's death comes as a shock to many people who admired both the man and the life he lived. \"Here is the thing,\" \u003ca href=\"https://twitter.com/JohnBerman/status/1005065698459168771\">wrote\u003c/a> CNN anchor John Berman, \"just one of the things that makes this so hard and confusing. Everyone wanted to be Anthony Bourdain. I did. We all did.\"\u003c/p>\n\u003cp>\"I'm happiest experiencing food in the most purely emotional way,\" Bourdain \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\">told\u003c/a> NPR's \u003cem>Fresh Air\u003c/em> in 2016. \"When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" Bourdain said. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>If you or someone you know may be considering suicide, contact the \u003c/em>\u003ca href=\"http://suicidepreventionlifeline.org/\">\u003cem>National Suicide Prevention Lifeline\u003c/em>\u003c/a>\u003cem> at 1-800-273-8255 (En Español: 1-888-628-9454; Deaf and Hard of Hearing: 1-800-799-4889) or the \u003c/em>\u003ca href=\"http://www.crisistextline.org/\">\u003cem>Crisis Text Line\u003c/em>\u003c/a>\u003cem> by texting 741741.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>NPR food editor Maria Godoy contributed to this report.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Anthony+Bourdain%2C+Chef+And+Television+Host%2C+Has+Died+At+61&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128831/anthony-bourdain-has-died-at-61-cnn-says","authors":["byline_bayareabites_128831"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_358"],"tags":["bayareabites_2213"],"featImg":"bayareabites_128832","label":"bayareabites"},"bayareabites_128852":{"type":"posts","id":"bayareabites_128852","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128852","score":null,"sort":[1528468427000]},"guestAuthors":[],"slug":"remembering-anthony-bourdain-explorer-and-enthusiast","title":"Remembering Anthony Bourdain, Explorer And Enthusiast","publishDate":1528468427,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Anthony Bourdain's \u003ca href=\"https://twitter.com/bourdain?lang=en\">Twitter profile\u003c/a> just says, \"Enthusiast.\"\u003c/p>\n\u003cp>The chef, food writer, \u003cem>Parts Unknown \u003c/em>host, \u003cem>Top Chef \u003c/em>judge — the enthusiast — \u003ca href=\"https://www.npr.org/2018/06/08/618185381/anthony-bourdain-has-died-at-61-cnn-says\">has died\u003c/a> from an apparent suicide. He was 61.\u003c/p>\n\u003cp>Many of us were introduced to Bourdain through his book about the restaurant world, \u003ca href=\"https://www.npr.org/books/titles/138035265/kitchen-confidential-adventures-in-the-culinary-underbelly\">\u003cem>Kitchen Confidential\u003c/em>\u003c/a>. Here, he wrote about the intensity, the tempers, the swearing, the drugs — he built much of the image we now have of restaurant kitchens as dens of iniquity that somehow produce something divine. But his own kitchens ceased to be his focus long ago. Unlike a lot of other people who might be called \"celebrity chefs,\" Bourdain didn't primarily care about the food he made, but the food he ate.\u003c/p>\n\u003cp>He was, particularly on his TV shows, infinitely curious, literally hungry for everything. He loved restaurants that would look like nothing special to people accustomed to fuss. He believed passionately in street food sold from stalls around the world, not because he fetishized authenticity as a status marker, but as a chance to learn about a place through how it feeds its people. And he believed that you learn the most from the people who make food that other people actually want to eat day in and day out, not just on special occasions. What is more personal than what people put in their bellies? What is more profound than what they share with each other, what they spear with a fork and move to a plate? What — truly, \u003cem>what — \u003c/em>tells us more about ourselves than the things we choose to, day after day, slide down our gullets?\u003c/p>\n\u003cp>So Bourdain didn't focus on standing in a sterile kitchen telling you how to make your own guacamole or how to produce a passable pho at home. He had a food show on the Travel Channel. Then he had one on CNN. Both homes, then unusual for food television, made all the sense in the world. He was open about the fact that he mostly had a TV show so he could travel all over the world and meet people and eat. If he seemed to be profoundly driven about anything, it was not building the most restaurants. It was understanding more of the world each year than he had the year before. And he never suggested pity for the people he visited, no matter what their circumstances. He wasn't there to suggest that a place, even one where the people were accustomed to being seen through the lens of their struggles, needed the touch of your benevolent hand as much as that it deserved your respect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for CNN, is there anything more profoundly connected to the news than our increasingly tenuous grasp on our ability to coexist? Is there anything more crucial than a counterweight that shows you a place — how many amazing things it has that you have never tried, how many amazing people it has whom you have never met — and asks you to see it as round instead of flat?\u003c/p>\n\u003cp>Bourdain should not be confused, though, with some dulcet-toned host-bot, constantly awash in wonder. He could also be hilariously cutting, particularly when he became a judge on \u003cem>Top Chef\u003c/em> — one of the best, in fact. He was creative and funny, once saying a particularly problematic lobster had the texture of \"doll head.\" Let's be honest: That doesn't even really mean anything. But it's still perfect. You have never tasted a doll head, and yet you somehow know what waxy, unsettling, inanimate plasticity he was going for.\u003c/p>\n\u003cp>\"Enthusiast.\" Yes, exactly. In the way that enthusiasm is best understood not as bland and undiscerning rah-rah pump of the fist, but as undiluted appetite. To see more, do more, talk more, learn more, eat more, walk more, set foot on more acres of ground, float on more stretches of water.\u003c/p>\n\u003cp>Anthony Bourdain, like Roger Ebert before him, had simply grown into one of my guides. Not a moral guide like Jiminy Cricket — he would have been the first to recommend against seeing him that way — but a guide to being, as to paraphrase John Muir, in the world rather than just on it.\u003c/p>\n\u003cp>Bourdain began his career as \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">a commentator in \u003cem>The New Yorker\u003c/em>\u003c/a>\u003cem> \u003c/em>explaining that restaurant kitchens were bloody and merciless, chefs were judgmental and vain, everyone was on drugs, and you should not kid yourself about it. It looked, at that time, like his legacy would be rock-star-like, maybe even (ugh) bad-boy-like, ascending to a throne of faux-daring that was all about shock. He was a wonderful writer, evocative and specific and fearless, and if he had wanted to write about restaurant underbellies forever, he could have been that guy.\u003c/p>\n\u003cp>This turned out to be not the case at all. He will be remembered for his curiosity — and curiosity is hopeful. To be an enthusiast is to believe that you will duck around the next corner and find a place where you've never had anything like the bowl of noodles they're going to make for you. To be an explorer, always, without hesitation, is the opposite of cynicism. It's the opposite of surrender to all the blood and innards and, to quote one of his book titles, the nasty bits. To wander is to believe in the expansive worth of the world you live in, and to have faith that you have not run out of people to meet or places to visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I will miss this deceptively optimistic outlook, among other things. Bourdain may have had a snarl, a cutting tongue and closets full of demons he was often fairly open about. But he treated the world as if he had not given up on it. He treated it as if, at any moment, it might open itself wider, reveal a crack into which he hadn't ever slipped, with pen and paper, with a flashlight and a fork. And he might be able to help other people understand what was inside. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Remembering+Anthony+Bourdain%2C+Explorer+And+Enthusiast&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"The chef came to prominence writing about the restaurant kitchens he knew best. He was, particularly on his TV shows, infinitely curious, hungry for everything.","status":"publish","parent":0,"modified":1528468427,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1031},"headData":{"title":"Remembering Anthony Bourdain, Explorer And Enthusiast | KQED","description":"The chef came to prominence writing about the restaurant kitchens he knew best. He was, particularly on his TV shows, infinitely curious, hungry for everything.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Remembering Anthony Bourdain, Explorer And Enthusiast","datePublished":"2018-06-08T14:33:47.000Z","dateModified":"2018-06-08T14:33:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128852 https://ww2.kqed.org/bayareabites/?p=128852","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/08/remembering-anthony-bourdain-explorer-and-enthusiast/","disqusTitle":"Remembering Anthony Bourdain, Explorer And Enthusiast","nprByline":"Linda Holmes, Monkey See, NPR","nprImageAgency":"CNN","nprStoryId":"618194530","nprApiLink":"http://api.npr.org/query?id=618194530&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/monkeysee/2018/06/08/618194530/remembering-anthony-bourdain-explorer-and-enthusiast?ft=nprml&f=618194530","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Jun 2018 10:28:00 -0400","nprStoryDate":"Fri, 08 Jun 2018 10:13:00 -0400","nprLastModifiedDate":"Fri, 08 Jun 2018 10:28:49 -0400","path":"/bayareabites/128852/remembering-anthony-bourdain-explorer-and-enthusiast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anthony Bourdain's \u003ca href=\"https://twitter.com/bourdain?lang=en\">Twitter profile\u003c/a> just says, \"Enthusiast.\"\u003c/p>\n\u003cp>The chef, food writer, \u003cem>Parts Unknown \u003c/em>host, \u003cem>Top Chef \u003c/em>judge — the enthusiast — \u003ca href=\"https://www.npr.org/2018/06/08/618185381/anthony-bourdain-has-died-at-61-cnn-says\">has died\u003c/a> from an apparent suicide. He was 61.\u003c/p>\n\u003cp>Many of us were introduced to Bourdain through his book about the restaurant world, \u003ca href=\"https://www.npr.org/books/titles/138035265/kitchen-confidential-adventures-in-the-culinary-underbelly\">\u003cem>Kitchen Confidential\u003c/em>\u003c/a>. Here, he wrote about the intensity, the tempers, the swearing, the drugs — he built much of the image we now have of restaurant kitchens as dens of iniquity that somehow produce something divine. But his own kitchens ceased to be his focus long ago. Unlike a lot of other people who might be called \"celebrity chefs,\" Bourdain didn't primarily care about the food he made, but the food he ate.\u003c/p>\n\u003cp>He was, particularly on his TV shows, infinitely curious, literally hungry for everything. He loved restaurants that would look like nothing special to people accustomed to fuss. He believed passionately in street food sold from stalls around the world, not because he fetishized authenticity as a status marker, but as a chance to learn about a place through how it feeds its people. And he believed that you learn the most from the people who make food that other people actually want to eat day in and day out, not just on special occasions. What is more personal than what people put in their bellies? What is more profound than what they share with each other, what they spear with a fork and move to a plate? What — truly, \u003cem>what — \u003c/em>tells us more about ourselves than the things we choose to, day after day, slide down our gullets?\u003c/p>\n\u003cp>So Bourdain didn't focus on standing in a sterile kitchen telling you how to make your own guacamole or how to produce a passable pho at home. He had a food show on the Travel Channel. Then he had one on CNN. Both homes, then unusual for food television, made all the sense in the world. He was open about the fact that he mostly had a TV show so he could travel all over the world and meet people and eat. If he seemed to be profoundly driven about anything, it was not building the most restaurants. It was understanding more of the world each year than he had the year before. And he never suggested pity for the people he visited, no matter what their circumstances. He wasn't there to suggest that a place, even one where the people were accustomed to being seen through the lens of their struggles, needed the touch of your benevolent hand as much as that it deserved your respect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for CNN, is there anything more profoundly connected to the news than our increasingly tenuous grasp on our ability to coexist? Is there anything more crucial than a counterweight that shows you a place — how many amazing things it has that you have never tried, how many amazing people it has whom you have never met — and asks you to see it as round instead of flat?\u003c/p>\n\u003cp>Bourdain should not be confused, though, with some dulcet-toned host-bot, constantly awash in wonder. He could also be hilariously cutting, particularly when he became a judge on \u003cem>Top Chef\u003c/em> — one of the best, in fact. He was creative and funny, once saying a particularly problematic lobster had the texture of \"doll head.\" Let's be honest: That doesn't even really mean anything. But it's still perfect. You have never tasted a doll head, and yet you somehow know what waxy, unsettling, inanimate plasticity he was going for.\u003c/p>\n\u003cp>\"Enthusiast.\" Yes, exactly. In the way that enthusiasm is best understood not as bland and undiscerning rah-rah pump of the fist, but as undiluted appetite. To see more, do more, talk more, learn more, eat more, walk more, set foot on more acres of ground, float on more stretches of water.\u003c/p>\n\u003cp>Anthony Bourdain, like Roger Ebert before him, had simply grown into one of my guides. Not a moral guide like Jiminy Cricket — he would have been the first to recommend against seeing him that way — but a guide to being, as to paraphrase John Muir, in the world rather than just on it.\u003c/p>\n\u003cp>Bourdain began his career as \u003ca href=\"https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this\">a commentator in \u003cem>The New Yorker\u003c/em>\u003c/a>\u003cem> \u003c/em>explaining that restaurant kitchens were bloody and merciless, chefs were judgmental and vain, everyone was on drugs, and you should not kid yourself about it. It looked, at that time, like his legacy would be rock-star-like, maybe even (ugh) bad-boy-like, ascending to a throne of faux-daring that was all about shock. He was a wonderful writer, evocative and specific and fearless, and if he had wanted to write about restaurant underbellies forever, he could have been that guy.\u003c/p>\n\u003cp>This turned out to be not the case at all. He will be remembered for his curiosity — and curiosity is hopeful. To be an enthusiast is to believe that you will duck around the next corner and find a place where you've never had anything like the bowl of noodles they're going to make for you. To be an explorer, always, without hesitation, is the opposite of cynicism. It's the opposite of surrender to all the blood and innards and, to quote one of his book titles, the nasty bits. To wander is to believe in the expansive worth of the world you live in, and to have faith that you have not run out of people to meet or places to visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I will miss this deceptively optimistic outlook, among other things. Bourdain may have had a snarl, a cutting tongue and closets full of demons he was often fairly open about. But he treated the world as if he had not given up on it. He treated it as if, at any moment, it might open itself wider, reveal a crack into which he hadn't ever slipped, with pen and paper, with a flashlight and a fork. And he might be able to help other people understand what was inside. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Remembering+Anthony+Bourdain%2C+Explorer+And+Enthusiast&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128852/remembering-anthony-bourdain-explorer-and-enthusiast","authors":["byline_bayareabites_128852"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_358"],"tags":["bayareabites_2213"],"featImg":"bayareabites_128853","label":"bayareabites"},"bayareabites_128841":{"type":"posts","id":"bayareabites_128841","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128841","score":null,"sort":[1528466220000]},"guestAuthors":[],"slug":"when-anthony-bourdain-had-breakfast-with-ofeibea-quist-arcton","title":"When Anthony Bourdain Had Breakfast With Ofeibea Quist-Arcton","publishDate":1528466220,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003cem>In 2016, Anthony Bourdain visited Senegal and spoke with NPR's Africa correspondent Ofeibea Quist-Arcton. Their meal and conversation were filmed for his travel-food show \u003c/em>\u003ca href=\"http://www.cnn.com/videos/travel/2016/05/11/anthony-bourdain-parts-unknown-senegal-travel-minute-orig.cnn/video/playlists/bourdain/\">\u003cem>Parts Unknown\u003c/em>\u003c/a>\u003cem> on CNN. With the news of Bourdain's death, we wanted to revisit our interview with Quist-Arcton about that day.\u003c/em>\u003c/p>\n\u003cp>Anthony Bourdain and Ofeibea Quist-Arcton had breakfast at Marche Kermel — a popular market in the heart of Dakar selling fruits, vegetables, herbs, seafood and meat.\u003c/p>\n\u003cp>He was clearly impressed with the food, Quist-Arcton recalls: \"He loved the Senegalese fruit juices and the \u003cem>lakh\u003c/em> we ate. But he seemed even more interested in eating and drinking in the history, the culture, the people, everything about Senegal — and especially its harmony and tolerance.\"\u003c/p>\n\u003cp>He described the country as \"enchanting.\" And he noted that Senegal has managed to avoid the coups, civil wars and dictatorships that have blighted many of its neighbors. And that even though Senegal is a majority Muslim nation, its people elected a Catholic as its first president after independence from France in 1960. He said Senegal is one of those places that \"leads you to believe maybe there is hope in the world.\"\u003c/p>\n\u003cp>\"I liked his curiosity, his openness, his passion, his compassion, his interest and his intellect,\" says Quist-Arcton. \"He seemed to love people — and good food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We asked her about the meal — and her impressions of Bourdain.\u003c/p>\n\u003cp>\u003cstrong>Did Bourdain seem like an international TV star?\u003c/strong>\u003c/p>\n\u003cp>Anthony Bourdain has traveled all over the world, but he didn't visibly wear that jet-setting \"globe-trotter\" hat. There was a modesty there, and a will to learn. Right from the minute he sat down and we started chatting, you could feel that.\u003c/p>\n\u003cp>\u003cstrong>He does seem very intense.\u003c/strong>\u003c/p>\n\u003cp>I didn't meet him for very long. An hour or two. He is pretty intense, I guess, but positively intense. When he flashed that smile, he seemed just like anyone else you might know. And he was a jolly good listener.\u003c/p>\n\u003cp>I got the impression that he's passionate about people and that shines through the intensity. He wants to learn everything about a country he's exploring! I have the impression that he's fascinated by people and by food and by culture. And politics! He feels like food gets to the heart of a culture. He did say he's traveled around Africa and the world, but he's never been to a country quite like Senegal. I can quite understand why he's captivated. I am too!\u003c/p>\n\u003cp>\u003cstrong>One of the foods you ate with him was lakh — what is that?\u003c/strong>\u003c/p>\n\u003cp>It's a breakfast or even an evening dish. It's like a yogurt with millet and a bit of vanilla essence and orange essence. This one had raisins. It's eaten especially during ceremonies — marriages, naming ceremonies, baptisms, christenings, funerals. It's delicious, creamy and rich, so it's like a meal!\u003c/p>\n\u003cp>\u003cstrong>There were some bottles of liquid on the outdoor table where you and Bourdain ate — are those the fruit juices that Bourdain sampled?\u003c/strong>\u003c/p>\n\u003cp>The Senegalese make juice from just about every fruit you find — the baobab [bouye], the tamarind [tamarin], red sorrel [bissap], mango, pineapple, ditakh. Their juices are totally delicious. We had ginger (the Senegalese call it by the English name, pronounced jinjehrrr) baobab and bissap that morning.\u003c/p>\n\u003cp>\u003cstrong>Any other impressions of Bourdain you can share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monsieur Bourdain has a lot of tattoos on his arms. Yes, quite a few. You don't see much of that in Africa. We have henna skin decorating and painting here, and I meant to suggest to him to get a lovely abstract henna decoration, but his arms were already pretty covered in tattoos. Oh yes — and his eyes lit up when he talked about his daughter. That immediately endeared him to me. He loves to cook for her. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=When+Anthony+Bourdain+Had+Breakfast+With+Ofeibea+Quist-Arcton&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"The chef and television host has died at age 61. NPR's West Africa correspondent Ofeibea Quist-Arcton remembers her meal with him in the open-air market of Senegal, filmed for his TV show.","status":"publish","parent":0,"modified":1528466369,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":669},"headData":{"title":"When Anthony Bourdain Had Breakfast With Ofeibea Quist-Arcton | KQED","description":"The chef and television host has died at age 61. NPR's West Africa correspondent Ofeibea Quist-Arcton remembers her meal with him in the open-air market of Senegal, filmed for his TV show.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When Anthony Bourdain Had Breakfast With Ofeibea Quist-Arcton","datePublished":"2018-06-08T13:57:00.000Z","dateModified":"2018-06-08T13:59:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128841 https://ww2.kqed.org/bayareabites/?p=128841","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/08/when-anthony-bourdain-had-breakfast-with-ofeibea-quist-arcton/","disqusTitle":"When Anthony Bourdain Had Breakfast With Ofeibea Quist-Arcton","nprByline":"Marc Silver, Goats and Soda, NPR","nprImageAgency":"CNN","nprStoryId":"618196100","nprApiLink":"http://api.npr.org/query?id=618196100&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/goatsandsoda/2018/06/08/618196100/when-anthony-bourdain-had-breakfast-with-ofeibea-quist-arcton?ft=nprml&f=618196100","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Jun 2018 09:52:00 -0400","nprStoryDate":"Fri, 08 Jun 2018 09:16:00 -0400","nprLastModifiedDate":"Fri, 08 Jun 2018 09:52:23 -0400","path":"/bayareabites/128841/when-anthony-bourdain-had-breakfast-with-ofeibea-quist-arcton","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003cem>In 2016, Anthony Bourdain visited Senegal and spoke with NPR's Africa correspondent Ofeibea Quist-Arcton. Their meal and conversation were filmed for his travel-food show \u003c/em>\u003ca href=\"http://www.cnn.com/videos/travel/2016/05/11/anthony-bourdain-parts-unknown-senegal-travel-minute-orig.cnn/video/playlists/bourdain/\">\u003cem>Parts Unknown\u003c/em>\u003c/a>\u003cem> on CNN. With the news of Bourdain's death, we wanted to revisit our interview with Quist-Arcton about that day.\u003c/em>\u003c/p>\n\u003cp>Anthony Bourdain and Ofeibea Quist-Arcton had breakfast at Marche Kermel — a popular market in the heart of Dakar selling fruits, vegetables, herbs, seafood and meat.\u003c/p>\n\u003cp>He was clearly impressed with the food, Quist-Arcton recalls: \"He loved the Senegalese fruit juices and the \u003cem>lakh\u003c/em> we ate. But he seemed even more interested in eating and drinking in the history, the culture, the people, everything about Senegal — and especially its harmony and tolerance.\"\u003c/p>\n\u003cp>He described the country as \"enchanting.\" And he noted that Senegal has managed to avoid the coups, civil wars and dictatorships that have blighted many of its neighbors. And that even though Senegal is a majority Muslim nation, its people elected a Catholic as its first president after independence from France in 1960. He said Senegal is one of those places that \"leads you to believe maybe there is hope in the world.\"\u003c/p>\n\u003cp>\"I liked his curiosity, his openness, his passion, his compassion, his interest and his intellect,\" says Quist-Arcton. \"He seemed to love people — and good food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We asked her about the meal — and her impressions of Bourdain.\u003c/p>\n\u003cp>\u003cstrong>Did Bourdain seem like an international TV star?\u003c/strong>\u003c/p>\n\u003cp>Anthony Bourdain has traveled all over the world, but he didn't visibly wear that jet-setting \"globe-trotter\" hat. There was a modesty there, and a will to learn. Right from the minute he sat down and we started chatting, you could feel that.\u003c/p>\n\u003cp>\u003cstrong>He does seem very intense.\u003c/strong>\u003c/p>\n\u003cp>I didn't meet him for very long. An hour or two. He is pretty intense, I guess, but positively intense. When he flashed that smile, he seemed just like anyone else you might know. And he was a jolly good listener.\u003c/p>\n\u003cp>I got the impression that he's passionate about people and that shines through the intensity. He wants to learn everything about a country he's exploring! I have the impression that he's fascinated by people and by food and by culture. And politics! He feels like food gets to the heart of a culture. He did say he's traveled around Africa and the world, but he's never been to a country quite like Senegal. I can quite understand why he's captivated. I am too!\u003c/p>\n\u003cp>\u003cstrong>One of the foods you ate with him was lakh — what is that?\u003c/strong>\u003c/p>\n\u003cp>It's a breakfast or even an evening dish. It's like a yogurt with millet and a bit of vanilla essence and orange essence. This one had raisins. It's eaten especially during ceremonies — marriages, naming ceremonies, baptisms, christenings, funerals. It's delicious, creamy and rich, so it's like a meal!\u003c/p>\n\u003cp>\u003cstrong>There were some bottles of liquid on the outdoor table where you and Bourdain ate — are those the fruit juices that Bourdain sampled?\u003c/strong>\u003c/p>\n\u003cp>The Senegalese make juice from just about every fruit you find — the baobab [bouye], the tamarind [tamarin], red sorrel [bissap], mango, pineapple, ditakh. Their juices are totally delicious. We had ginger (the Senegalese call it by the English name, pronounced jinjehrrr) baobab and bissap that morning.\u003c/p>\n\u003cp>\u003cstrong>Any other impressions of Bourdain you can share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monsieur Bourdain has a lot of tattoos on his arms. Yes, quite a few. You don't see much of that in Africa. We have henna skin decorating and painting here, and I meant to suggest to him to get a lovely abstract henna decoration, but his arms were already pretty covered in tattoos. Oh yes — and his eyes lit up when he talked about his daughter. That immediately endeared him to me. He loves to cook for her. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=When+Anthony+Bourdain+Had+Breakfast+With+Ofeibea+Quist-Arcton&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128841/when-anthony-bourdain-had-breakfast-with-ofeibea-quist-arcton","authors":["byline_bayareabites_128841"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_358"],"tags":["bayareabites_2213"],"featImg":"bayareabites_128842","label":"bayareabites"},"bayareabites_113076":{"type":"posts","id":"bayareabites_113076","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113076","score":null,"sort":[1477649833000]},"guestAuthors":[],"slug":"in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old","title":"In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)","publishDate":1477649833,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3\u003c/p>\n\u003cp>As the host of the Peabody Award-winning series \u003cem>Parts Unknown,\u003c/em>\u003cem> \u003c/em>Anthony Bourdain has visited conflict zones like Beirut, Congo, Gaza and Libya — places his CNN colleagues routinely cover. But Bourdain is clear that he doesn't want to be mistaken for a journalist.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" he tells \u003cem>Fresh Air\u003c/em>'s Dave Davies. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003cp>Bourdain says experiencing the everyday lives of people around the globe helps give depth to the news reports about those places. \"I mean, who are these people we are talking about when we talk about Benghazi or Libya?\" he says. \"Is it not useful to see them with their kids, to see how their everyday lives are?\"\u003c/p>\n\u003cp>So what does Anthony Bourdain eat when he's at home, being \"ordinary\"? During the course of his 16-year-long career in television, he has developed a reputation for trying just about anything — including unwashed pig rectum and rotten shark. But his new cookbook, \u003cem>Appetites\u003c/em>, focuses on food he eats at home with his young daughter, including mac and cheese, burgers and some of his favorite Asian dishes, like Korean army stew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I cook at home it's with a 9-year-old girl in mind,\" he says. \"I mean, she's who I need to please, and if she's not happy, I'm not happy. The whole house revolves around her and her friends. So it's reflective of that.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_113082\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg\" alt=\"Appetites by Anthony Bourdain\" width=\"400\" height=\"505\" class=\"size-full wp-image-113082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-375x473.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/498575240/appetites\">Appetites\u003c/a>\u003cbr>by Anthony Bourdain\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the cookbook \u003c/strong>\u003c/p>\n\u003cp>I wanted it to be useful, approachable, reflective of the life I've lived over the past eight or nine years as a father, as opposed to a professional trying to dazzle with pretty pictures and food that's different than everybody else's. ... I wanted to make a beautiful cookbook, [a] creative-looking one, spoken in honest, straight-forward, casual terms that gives the reader reasonable expectations, that encourages them to organize themselves in the way that I've found to be useful as a professional.\u003c/p>\n\u003cp>It's also reflective of, I think, age, and all those years in the restaurant business. Most chefs I know after work do not want to go out to dinner and be forced to think about what they're eating in a critical or analytical way. They want to experience food as they did as children, in an emotional way. The pure pleasure of that bowl of spicy noodles or even a bowl of soup that their mom gave them on a rainy day when they'd been bullied in school. I mean, that's a happy time when you can escape this world and lose yourself in food. These are recipes where hopefully, I try to evoke those feelings and emotions.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>starting out as a dishwasher and\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>what attracted him to the restaurant industry \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_113078\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg\" alt='Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes.' width=\"640\" height=\"480\" class=\"size-large wp-image-113078\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes. \u003ccite>(David Scott Holloway/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I started working as a dishwasher one summer and it was really a big event for me, because up to that point I was lazy. I was the kid that if you hired me to shovel your walk in winter, I would really do a terrible job of it, probably find a way to weasel out. ...\u003c/p>\n\u003cp>The kitchen brigade [were] the first people whose respect I wanted, and the first time in my life that I went home feeling respect for myself. It was very hard work. You had to be there on time. There were certain absolutes, certain absolute rules, and for whatever reason I responded to that. ...\u003c/p>\n\u003cp>I was a happy dishwasher. I jokingly say that I learned every important lesson, all the most important lessons of my life, as a dishwasher. In some ways that's true. Thomas Keller, the great chef, talks about ... the magic of discovering that you line the dirty dishes up, you push them in the machine, and they come out clean every time. There's something very comforting about that. ... I still like being at the bottom of a steep learning curve. I liked being the worst in the kitchen and struggling every day to earn respect and status within that hierarchy.\u003c/p>\n\u003cp>\u003cstrong>On writing\u003c/strong>\u003cstrong> his first cookbook, \u003c/strong>\u003cstrong>\u003cem>Kitchen Confidential,\u003c/em>\u003c/strong>\u003cstrong>\u003cem> \u003c/em>\u003c/strong>\u003cstrong>and finding his writing voice\u003cem>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I think, to a great extent, the reason \u003cem>Kitchen Confidential\u003c/em> sounds like it does is I just didn't have the luxury or the burden of a lot of time to sit around and contemplate the mysteries of the universe. I had to wake up at 5 o'clock in the morning, write for an hour and a half, and then I had to go to work to a real job. ...\u003c/p>\n\u003cp>It was liberating in the sense that I had no time to think about what I was writing. I certainly had no customer or reader in mind, because I was quite sure no one would ever read it. That was in many ways a very liberating place to be. I've kind of tried to stick with that business model since.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>twice\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>being given the honor to kill a pig for a village feast in Borneo \u003c/strong>\u003c/p>\n\u003cp>That first time I don't think I had ever killed an animal before. I had been ordering them up as a chef over the phone, so I was culpable in the death of many animals. But here I was being asked to physically plunge a spear into the heart of a pig. It seemed to me the height of hypocrisy, however uncomfortable I might've been with that, to put it off on somebody else. I had been responsible for the death of many animals. Here I'm being asked, I didn't want to let the team down. I didn't want to dishonor the village or embarrass anyone.\u003c/p>\n\u003cp>The first time was very, very, very, very difficult. My camera guys almost passed out, it was certainly very difficult for me. The second time, as much as I'd like to say that it was still really hard, and I think I said in the voiceover, I don't know what it says about me, probably something very bad, that I have become — I have changed over time. I'd like to think in good ways, for the most part, but I've also become more callous. I've become able to plunge a spear into the heart of a screaming pig and live with that much more comfortably than I did the first time.\u003c/p>\n\u003cp>\u003cstrong>On finding great neighborhood places and hearing reactions from locals \u003c/strong>\u003c/p>\n\u003cp>Ideally I'll go to a place, like I'll find a little bar in Rio, let's say, some little local place that perfectly expresses the neighborhood. It's not a tourist-friendly place, for lack of a better word, I hate this word but I'll use it anyway — \"authentic.\" I'll feature that on the show.\u003c/p>\n\u003cp>The response I'm looking for is to hear from someone from the neighborhood saying, \"How did you ever find that place? I thought only we knew about it. It's truly a place that we love and is reflective of our culture and our neighborhood.\"\u003c/p>\n\u003cp>But on the other hand, it's kind of a destructive process because if I name the place — and I don't always when it's a place like that — I change it. The next time I go back, there's tourists. There're people who've seen it on the show. Then I might hear from the same person from that neighborhood saying: \"You ruined my favorite bar!\" All the regular customers have run away and it's filled with tourists in ugly T-shirts and flip-flops.\u003c/p>\n\u003cp>\u003cstrong>On food he hesitates to eat \u003c/strong>\u003c/p>\n\u003cp>If freshness and hygiene is a question, generally it's tribal situations that are problematic, where the whole tribe, the chief is offering you something that's what they have. Often they don't have refrigeration, it's often old — their tolerance for meat that's even spoiled is higher than [that of] my relatively sensitive stomach. Often these dishes are eaten in one large bowl with the whole tribe jamming their fingers in. So yeah, rotten food, food that's clearly not clean, water that's clearly not good — those are a challenge.\u003c/p>\n\u003cp>On the flavor spectrum, I'm pretty good with just about everything. ... When you get to, like, rotten shark in Iceland, I mean I could do it, but I'd rather not. Won't be doing that again. It's unpleasant but it's not the end of the world. I don't know, for sheer soul-destroying misery, if you're talking about a bite of food that just makes me question the future of the human race and sends me into a spiral of depression, I think eating an airport Johnny Rockets pretty much would be the nadir.\u003c/p>\n\u003cp>\u003cstrong>On getting sick \u003c/strong>\u003c/p>\n\u003cp>I've lost three days of work in 16 years ... only three days that I've been down for the count and confined to bed and desperately, horribly ill. Generally speaking, if it's, like, a street-food stall that's busy, even if it looks dirty as hell, if there are a lot of locals there and they're eating and they're happy, my crew will always eat at that place. Eating a Caesar salad at the major chain hotel in Central Africa or the Middle East, that's where you run into trouble, stomach-wise, generally.\u003c/p>\n\u003cp>\u003cstrong>On losing interest in fine dining, because of his love of street food \u003c/strong>\u003c/p>\n\u003cp>I'm happiest experiencing food in the most purely emotional way. And it's true of most of my chef friends as well. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\u003c/p>\n\u003cp>I'm spoiled, like a lot of fellow chefs. We get a lot of fine wines and dinners thrown our way and you do reach this enviable point where you just don't want to sit there for four hours, with course after course after course. It's too much, first of all. It doesn't feel good at the end of that time, and it's not interesting. And if the waiter is taking 10 minutes to describe each dish [and] it'll only take you three to eat it, something's really wrong. I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Anthony Bourdain's new cookbook features comfort food he cooks for his young daughter. \"She's who I need to please, and if she's not happy, I'm not happy,\" he says.","status":"publish","parent":0,"modified":1477649833,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1894},"headData":{"title":"In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old) | KQED","description":"Anthony Bourdain's new cookbook features comfort food he cooks for his young daughter. "She's who I need to please, and if she's not happy, I'm not happy," he says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)","datePublished":"2016-10-28T10:17:13.000Z","dateModified":"2016-10-28T10:17:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113076 http://ww2.kqed.org/bayareabites/?p=113076","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/28/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old/","disqusTitle":"In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)","nprImageAgency":"Ecco","nprStoryId":"499308031","nprApiLink":"http://api.npr.org/query?id=499308031&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old?ft=nprml&f=499308031","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Oct 2016 17:15:00 -0400","nprStoryDate":"Thu, 27 Oct 2016 16:04:00 -0400","nprLastModifiedDate":"Thu, 27 Oct 2016 17:15:17 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031","nprAudioM3u":"http://api.npr.org/m3u/1499616639-ed6d35.m3u?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031","path":"/bayareabites/113076/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the host of the Peabody Award-winning series \u003cem>Parts Unknown,\u003c/em>\u003cem> \u003c/em>Anthony Bourdain has visited conflict zones like Beirut, Congo, Gaza and Libya — places his CNN colleagues routinely cover. But Bourdain is clear that he doesn't want to be mistaken for a journalist.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" he tells \u003cem>Fresh Air\u003c/em>'s Dave Davies. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003cp>Bourdain says experiencing the everyday lives of people around the globe helps give depth to the news reports about those places. \"I mean, who are these people we are talking about when we talk about Benghazi or Libya?\" he says. \"Is it not useful to see them with their kids, to see how their everyday lives are?\"\u003c/p>\n\u003cp>So what does Anthony Bourdain eat when he's at home, being \"ordinary\"? During the course of his 16-year-long career in television, he has developed a reputation for trying just about anything — including unwashed pig rectum and rotten shark. But his new cookbook, \u003cem>Appetites\u003c/em>, focuses on food he eats at home with his young daughter, including mac and cheese, burgers and some of his favorite Asian dishes, like Korean army stew.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When I cook at home it's with a 9-year-old girl in mind,\" he says. \"I mean, she's who I need to please, and if she's not happy, I'm not happy. The whole house revolves around her and her friends. So it's reflective of that.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_113082\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg\" alt=\"Appetites by Anthony Bourdain\" width=\"400\" height=\"505\" class=\"size-full wp-image-113082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-375x473.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/498575240/appetites\">Appetites\u003c/a>\u003cbr>by Anthony Bourdain\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the cookbook \u003c/strong>\u003c/p>\n\u003cp>I wanted it to be useful, approachable, reflective of the life I've lived over the past eight or nine years as a father, as opposed to a professional trying to dazzle with pretty pictures and food that's different than everybody else's. ... I wanted to make a beautiful cookbook, [a] creative-looking one, spoken in honest, straight-forward, casual terms that gives the reader reasonable expectations, that encourages them to organize themselves in the way that I've found to be useful as a professional.\u003c/p>\n\u003cp>It's also reflective of, I think, age, and all those years in the restaurant business. Most chefs I know after work do not want to go out to dinner and be forced to think about what they're eating in a critical or analytical way. They want to experience food as they did as children, in an emotional way. The pure pleasure of that bowl of spicy noodles or even a bowl of soup that their mom gave them on a rainy day when they'd been bullied in school. I mean, that's a happy time when you can escape this world and lose yourself in food. These are recipes where hopefully, I try to evoke those feelings and emotions.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>starting out as a dishwasher and\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>what attracted him to the restaurant industry \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_113078\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg\" alt='Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes.' width=\"640\" height=\"480\" class=\"size-large wp-image-113078\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes. \u003ccite>(David Scott Holloway/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I started working as a dishwasher one summer and it was really a big event for me, because up to that point I was lazy. I was the kid that if you hired me to shovel your walk in winter, I would really do a terrible job of it, probably find a way to weasel out. ...\u003c/p>\n\u003cp>The kitchen brigade [were] the first people whose respect I wanted, and the first time in my life that I went home feeling respect for myself. It was very hard work. You had to be there on time. There were certain absolutes, certain absolute rules, and for whatever reason I responded to that. ...\u003c/p>\n\u003cp>I was a happy dishwasher. I jokingly say that I learned every important lesson, all the most important lessons of my life, as a dishwasher. In some ways that's true. Thomas Keller, the great chef, talks about ... the magic of discovering that you line the dirty dishes up, you push them in the machine, and they come out clean every time. There's something very comforting about that. ... I still like being at the bottom of a steep learning curve. I liked being the worst in the kitchen and struggling every day to earn respect and status within that hierarchy.\u003c/p>\n\u003cp>\u003cstrong>On writing\u003c/strong>\u003cstrong> his first cookbook, \u003c/strong>\u003cstrong>\u003cem>Kitchen Confidential,\u003c/em>\u003c/strong>\u003cstrong>\u003cem> \u003c/em>\u003c/strong>\u003cstrong>and finding his writing voice\u003cem>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I think, to a great extent, the reason \u003cem>Kitchen Confidential\u003c/em> sounds like it does is I just didn't have the luxury or the burden of a lot of time to sit around and contemplate the mysteries of the universe. I had to wake up at 5 o'clock in the morning, write for an hour and a half, and then I had to go to work to a real job. ...\u003c/p>\n\u003cp>It was liberating in the sense that I had no time to think about what I was writing. I certainly had no customer or reader in mind, because I was quite sure no one would ever read it. That was in many ways a very liberating place to be. I've kind of tried to stick with that business model since.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>twice\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>being given the honor to kill a pig for a village feast in Borneo \u003c/strong>\u003c/p>\n\u003cp>That first time I don't think I had ever killed an animal before. I had been ordering them up as a chef over the phone, so I was culpable in the death of many animals. But here I was being asked to physically plunge a spear into the heart of a pig. It seemed to me the height of hypocrisy, however uncomfortable I might've been with that, to put it off on somebody else. I had been responsible for the death of many animals. Here I'm being asked, I didn't want to let the team down. I didn't want to dishonor the village or embarrass anyone.\u003c/p>\n\u003cp>The first time was very, very, very, very difficult. My camera guys almost passed out, it was certainly very difficult for me. The second time, as much as I'd like to say that it was still really hard, and I think I said in the voiceover, I don't know what it says about me, probably something very bad, that I have become — I have changed over time. I'd like to think in good ways, for the most part, but I've also become more callous. I've become able to plunge a spear into the heart of a screaming pig and live with that much more comfortably than I did the first time.\u003c/p>\n\u003cp>\u003cstrong>On finding great neighborhood places and hearing reactions from locals \u003c/strong>\u003c/p>\n\u003cp>Ideally I'll go to a place, like I'll find a little bar in Rio, let's say, some little local place that perfectly expresses the neighborhood. It's not a tourist-friendly place, for lack of a better word, I hate this word but I'll use it anyway — \"authentic.\" I'll feature that on the show.\u003c/p>\n\u003cp>The response I'm looking for is to hear from someone from the neighborhood saying, \"How did you ever find that place? I thought only we knew about it. It's truly a place that we love and is reflective of our culture and our neighborhood.\"\u003c/p>\n\u003cp>But on the other hand, it's kind of a destructive process because if I name the place — and I don't always when it's a place like that — I change it. The next time I go back, there's tourists. There're people who've seen it on the show. Then I might hear from the same person from that neighborhood saying: \"You ruined my favorite bar!\" All the regular customers have run away and it's filled with tourists in ugly T-shirts and flip-flops.\u003c/p>\n\u003cp>\u003cstrong>On food he hesitates to eat \u003c/strong>\u003c/p>\n\u003cp>If freshness and hygiene is a question, generally it's tribal situations that are problematic, where the whole tribe, the chief is offering you something that's what they have. Often they don't have refrigeration, it's often old — their tolerance for meat that's even spoiled is higher than [that of] my relatively sensitive stomach. Often these dishes are eaten in one large bowl with the whole tribe jamming their fingers in. So yeah, rotten food, food that's clearly not clean, water that's clearly not good — those are a challenge.\u003c/p>\n\u003cp>On the flavor spectrum, I'm pretty good with just about everything. ... When you get to, like, rotten shark in Iceland, I mean I could do it, but I'd rather not. Won't be doing that again. It's unpleasant but it's not the end of the world. I don't know, for sheer soul-destroying misery, if you're talking about a bite of food that just makes me question the future of the human race and sends me into a spiral of depression, I think eating an airport Johnny Rockets pretty much would be the nadir.\u003c/p>\n\u003cp>\u003cstrong>On getting sick \u003c/strong>\u003c/p>\n\u003cp>I've lost three days of work in 16 years ... only three days that I've been down for the count and confined to bed and desperately, horribly ill. Generally speaking, if it's, like, a street-food stall that's busy, even if it looks dirty as hell, if there are a lot of locals there and they're eating and they're happy, my crew will always eat at that place. Eating a Caesar salad at the major chain hotel in Central Africa or the Middle East, that's where you run into trouble, stomach-wise, generally.\u003c/p>\n\u003cp>\u003cstrong>On losing interest in fine dining, because of his love of street food \u003c/strong>\u003c/p>\n\u003cp>I'm happiest experiencing food in the most purely emotional way. And it's true of most of my chef friends as well. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\u003c/p>\n\u003cp>I'm spoiled, like a lot of fellow chefs. We get a lot of fine wines and dinners thrown our way and you do reach this enviable point where you just don't want to sit there for four hours, with course after course after course. It's too much, first of all. It doesn't feel good at the end of that time, and it's not interesting. And if the waiter is taking 10 minutes to describe each dish [and] it'll only take you three to eat it, something's really wrong. I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113076/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old","authors":["5403"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_34"],"tags":["bayareabites_2213","bayareabites_15666","bayareabites_11278"],"featImg":"bayareabites_113077","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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