BYE Anthony Bourdain WE loved U

Discussion in 'Health and Lifestyle' started by AZGAL, Jun 12, 2018.

  1. AZGAL
    Offline

    AZGAL Gold Member

    Joined:
    Oct 3, 2016
    Messages:
    2,972
    Thanks Received:
    354
    Trophy Points:
    130
    Location:
    Arid Zona
    Ratings:
    +1,565
    Alas the beloved chef and world travel show host has departed from this world. Much honor and glory to you Anthony for inviting us to such fascinating adventures in your own original way. WE will miss you. 1806081218-Anthony-Bourdain-Dead-at-61-in-Apparent-Suicide.jpg image.jpg maintony.jpg 2ihnpc1.jpg :love_ya4:
    Now it's a big bathroom wall where people write a lot of things about you—some good, some bad, some dumb.

    On when things go wrong on location:

    "We have never thrown a whole show out. We have the luxury of when things go horribly wrong, we can still show it up. We do not have to put on happy faces and pretend that this is not a dreadful and awful experience when it is. For instance, we had a couple of shows this past series, like in Sicily, and an episode of No Reservations: Romania where we did everything wrong, and everything got screwed up. It was clearly a disaster but they ended up as sort of comedy classics. Those are not the shows I go out looking to do, but we have the freedom to look into the camera and say, "This is the worst thing I have ever eaten" or "This scene has gone horribly wrong" or "I am so depressed right now I just want to hang myself in the shower." That's a luxury that most people on television don't have."
     

    Attached Files:

    • Informative Informative x 2
    • Thank You! Thank You! x 1
  2. AZGAL
    Offline

    AZGAL Gold Member

    Joined:
    Oct 3, 2016
    Messages:
    2,972
    Thanks Received:
    354
    Trophy Points:
    130
    Location:
    Arid Zona
    Ratings:
    +1,565
    Anthony Bourdain Doesn't Care About Your Artisanal Charcuterie
    Hillary Eaton

    Sep 29 2016, 5:00pm
    I spoke to the culinary world’s foremost bullshit detector about the “artisanal” craze, the food media’s role in its perpetuation, and the pros and cons of making everything in-house.

    maple water to tortilla chips.

    So when Anthony Bourdain, the culinary world's foremost anti-establishment bullshit-detector, decided to launch Raw Craft, a web series that highlights true craftsmen—artisans such as famed knifemaker Bob Kramer and welder Elizabeth Bishop—I was intrigued. Even more interesting is Bourdain's choice of sponsored partner on this project: the single-malt Scotch brand The Balvenie.

    I met up with Bourdain in between two back-to-back LA premiere screenings of the web series' second season in the back room of the silent movie theater to talk about how the "artisanal" craze started, the food media's role in its perpetuation, the pros and cons of making everything in-house, and why unnecessary things can be the most beautiful.

    MUNCHIES: Hi, Anthony. You say the term "handcrafted" gets thrown around a lot, and I think that is totally true. How did we get here? Anthony Bourdain: I think it's part of the effect of the discovery by corporations that if they call something artisanal they get to charge more for it. They identified that some people were actually sourcing things—you know, better quality products or making better things and getting more money for it. They figured, "Let's get some of that, all you have to do is slap a name on it."

    The same kind of things happen in the kitchen too, right? Like you kind of hear everything is farm-to-table even if it isn't. Yeah, I mean my way of thinking is most food is grown on a farm and it is served on the table. It's an overused definition as well, and I think it's a little pretentious.

    Do you feel that food media is kind of at fault for that? I think that the pressures are understandable with the nature of journalism changing. Visual media has opened things up in a really, really interesting way. I mean, it can make a restaurant now. It's made the playing field much more interesting but it's also put pressure on a lot of people, clocking away at keyboards, underpaid in cubicles to generate hits. So, they've got to generate a certain amount of words every day and there's only so much to be written about food. It's a lot like writing about porn. It's the same story over and over. So I think a lot of people are less scrupulous about calling bullshit. Look, if we'd shut down the pumpkin spice thing in its crib, we would've done the world a service on the one hand; on the other hand, we'd have a lot less to write about because we can't write endless articles about the scourge of pumpkin spice or how awesome the latest pumpkin spice product is or how just weird or astounding or laughable it is.

    The fact is people need stuff to write about and it's hard, particularly in food. There's a limited number of adjectives which describe a salad, a limited number of players. So that pressure is on to generate content, generate hits. So, you know the balloon fills with a lot of gas and nobody's interested in really puncturing the thing because it's one less thing we'll have to write about. I kind of understand....
     
  3. AZGAL
    Offline

    AZGAL Gold Member

    Joined:
    Oct 3, 2016
    Messages:
    2,972
    Thanks Received:
    354
    Trophy Points:
    130
    Location:
    Arid Zona
    Ratings:
    +1,565
    loveyourself.jpg happy-mind-happy-life-hand-lettering-inscription-vector-18388286.jpg not a love triangle artworks-000012671411-zib5pd-t500x500.jpg
     
  4. Sun Devil 92
    Offline

    Sun Devil 92 Gold Member

    Joined:
    Apr 2, 2015
    Messages:
    16,538
    Thanks Received:
    1,515
    Trophy Points:
    290
    Ratings:
    +8,744
    R.I.P.
     
    • Thank You! Thank You! x 1
  5. AZGAL
    Offline

    AZGAL Gold Member

    Joined:
    Oct 3, 2016
    Messages:
    2,972
    Thanks Received:
    354
    Trophy Points:
    130
    Location:
    Arid Zona
    Ratings:
    +1,565
    What Anthony Bourdain Understood About Authenticity
    He was one of 21st-century pop culture’s few figures to argue persuasively for an assailed and slippery concept: realness.

    Spencer Kornhaber ( The Atlantic)
     
  6. Care4all
    Offline

    Care4all Warrior Princess Supporting Member

    Joined:
    Mar 24, 2007
    Messages:
    43,976
    Thanks Received:
    9,479
    Trophy Points:
    2,070
    Location:
    Maine
    Ratings:
    +20,985
    RIP Tony! I wish you hadn't taken your own life! :(

    will miss you!
     
    • Thank You! Thank You! x 2
  7. AZGAL
    Offline

    AZGAL Gold Member

    Joined:
    Oct 3, 2016
    Messages:
    2,972
    Thanks Received:
    354
    Trophy Points:
    130
    Location:
    Arid Zona
    Ratings:
    +1,565
    c7652897a2fd20b74236c4b9ae45ff79--holiday-centerpieces-wedding-centerpieces.jpg thumbs_b_c_22f994543d52fbac109bae36b6bfd9da.jpg the-love-triangle-vector-clipart_csp33647609.jpg
     
  8. AZGAL
    Offline

    AZGAL Gold Member

    Joined:
    Oct 3, 2016
    Messages:
    2,972
    Thanks Received:
    354
    Trophy Points:
    130
    Location:
    Arid Zona
    Ratings:
    +1,565
    mom.jpg
     
  9. AZGAL
    Offline

    AZGAL Gold Member

    Joined:
    Oct 3, 2016
    Messages:
    2,972
    Thanks Received:
    354
    Trophy Points:
    130
    Location:
    Arid Zona
    Ratings:
    +1,565
    Before He Wanted to Be a Chef, Anthony Bourdain Wanted to Draw Comic Books
    By Karen Berger as told to Abraham RiesmanShare
    Excerpt from the Bourdain-written Get Jiro. Photo: DC Entertainment / Langdon Foss, José Villarubia, Dave Stewart, and Todd Klein

    Anthony Bourdain will be be remembered as a chef, a writer, a television personality, a filmmaker, a world traveler, and an advocate for the marginalized. But lest we forget, he was also a geek. Bourdain grew up reading the envelope-pushing sci-fi and horror of publisher EC Comics and the outré underground work of R. Crumb and his cohort. As an adult, he made good on his fandom, eventually co-writing two graphic novels, the dystopian 2012’s Get Jiro! and 2015’s Get Jiro: Blood and Sushi; and one anthology horror series, this year’s Hungry Ghosts. Comics editor Karen Berger, founder of DC Comics’ adult imprint, Vertigo, first brought him into the comics fold with Get Jiro! at Vertigo and returned to working with him on Hungry Ghosts at her Dark Horse Comics imprint Berger Books.
    28436437_176789856443095_6932357501014769664_n.jpg 180420093507-bourdain-on-train-overlay-tease.jpg images.jpg V27LJKGLUZEX7P2KNE2OGNW3TA.jpg
     
  10. AZGAL
    Offline

    AZGAL Gold Member

    Joined:
    Oct 3, 2016
    Messages:
    2,972
    Thanks Received:
    354
    Trophy Points:
    130
    Location:
    Arid Zona
    Ratings:
    +1,565
    magflags-large-flag-philippines-cropped-sun-sun.jpeg maki-sushi-5532.jpg 90F.jpg
    ASIAN VOICES
    06/15/2018 02:34 pm ET
    Legendary Sushi Chef Fights Tears Remembering Anthony Bourdain
    Masa Takayama appeared in a 2016 episode of Bourdain’s show, “Parts Unknown.”
    [​IMG]
    By Kimberly Yam

    The death of restaurateur and author Anthony Bourdain devastated many in the culinary world, including sushi legend Masa Takayama.

    Takayama, renowned chef and owner of the Michelin three-star sushi restaurant Masa in Manhattan, talked through tears as he reflected on Bourdain’s life in an interview with BBC.

    “He just started an amazing show, amazing stuff,” Takayama says in the video, weeping. “I’m so upset. He’s a great man. I will miss him very much.”
     

    Attached Files:

    Last edited: Jun 15, 2018

Share This Page