Anthony Bourdain's No Reservations

Written and narrated by chef Marcus Samuelsson, the autobiography Yes Chef shares the journey of a novice home cook transforming into an elite celebrity chef. Originally born in Ethiopia, a Swedish family adopted Samuelsson at the age of three due to the Ethiopian civil war. Samuelsson grew up in Sweden as a member of a middle-class Caucasian family, but throughout his life he traveled around the world in order to advance in his cooking career. Currently, Samuelsson owns multiple restaurants throughout the world, but New York City is where he calls home. He now resides in Manhattan, along with his wife and daughter. His goal in writing this book was to share his evolution from novice home cook to celebrity chef, and to

Anthony Bourdain is a critically acclaimed chef, writer, and television star. He has appeared in shows such as “Anthony Bourdain: No Reservations”, “Anthony Bourdain: Parts Unknown”, and “Top Chef,” and published works such as “Don’t Eat Before Reading This”, “Medium Raw”, and “The Nasty Bits.” Trained at Vassar College the Culinary Institute of America, Bourdain is known for his love of food. In 2000, he wrote a book called Kitchen Confidential: Adventures in the Culinary Underbelly, and his first chapter is entitled “Food is Good”. In the chapter, Bourdain discusses his trip to France with his family, and how the trip transformed from hating the exotic food to loving it. Through his structure, descriptive language, and childhood stories,

Anthony Bourdain, world renowned chef and television personality, in his autobiography Kitchen Confidential (2000), conveys his experiences working in the restaurant business-high tension and new stressors at just about every corner. More specifically in the chapter “Food is Pain,” he convinces his audience that the abilities to maintain concentration, handle stress, and keep pace with the quick movement of a high-pressure environment are extremely important. Bourdain shapes this through an anecdote of his past experience working under boiler man (Tyrone) at the Dreadnaught, with his development of ethos, use of imagery, and manipulation of syntax to not only draw in but appeal to a wider audience.

Daily, hundreds of thousands of people are traveling, whether it’s by plane, car, bus, boat, or foot, people are traveling to new locations and being immersed in different cultures. Many fail to realize how ignorant of a tourist they are. Kincaid explains that tourists are morally “ugly” and use other, less fortunate people, for their own amusement. She tries to enlighten those who are privileged to be more considerate when they are visiting new places. Published author Jamaica Kincaid wrote “The Ugly Tourist,” originally written in her book, A Small Place, where she tries to convince readers that tourists are, “a piece of rubbish” (207). Kincaid’s attempt to convey to the audience that tourists are ignorant and morally “ugly” is partially successful, due to her satisfactory emotional appeal, yet inability to produce a less angry tone, along with minimal logical appeal.

‘’Food Is Good’’ written by a chef, author, and food critic, Anthony Bourdain reflects on his childhood experiences and his passion for food. According to Bourdain, food has more meaning beyond being a substance. Food is filled with stories and power that can change a life. In the article, Bourdain reflected on his family vacation to Europe, which piqued his curiosity for food and started his passion.

Throughout history, the progressions of mankind has given way to a perpetually globalizing world. Globalization, the “process of interaction and integration among peoples of different nations, has strengthened human ties while our race has formed societies in every corner of the globe. As our world becomes more interconnected, the resulting blend of cultures has led numerous societal features to be shared between peoples, blurring cultural division lines. Globalization’s tying binds may frustrate many modern travelers seeking unique and special travel experiences due to the standardization of destinations resulting from increasingly cozy international social relations, but continued and extensive human travel has demonstrated that the essential human urge to move is a product of our search for fulfillment in what is unfamiliar and will not be suppressed by global interconnection.

The series consistently brings up our primal need to cook, while trying to entice us back into the kitchen with beautiful cinematography, personal stories about people, and the cultural impact of the things we take for granted. There 's no doubt that Cooked is a passion project, with a strong message, however, there are many inconsistencies with the argument they present. These inconsistencies mostly revolve around a failure to negate questions of how to achieve their idealist viewpoints, cherry picking scientific evidence, and simultaneously trying to dismantle food industry fuckery while supporting a fallacy.

I am drawn to the thought that vacationing is a way of making everlasting memories, in addition to encountering many diverse cultures around the world.

Obstacles, like being an undocumented first-generation student, have shaped my identity in numerous ways. My story is an exercise in resilience, and I believe it to be powerful. However, my story can also cast a shadow over the more enjoyable, albeit mundane, aspects of my life. My love for food is a little-known part of my life which has brought me joy and many learning opportunities. In middle school, I wanted to be like one of the famous French chefs who defined modern cuisine.

Alton Brown is commonly known for being the host of the food network shows “Good Eats” and “cutthroat kitchen”. Born July 30th, 1962 in Los Angeles, California, Alton Brown has inspired a generation of young cooks, both professionally and household. As a young adult Brown spent most of his time working in cinematography but found that he spent a majority of his time between shoots watching cooking showed that he found boring and uninformed. Convinced he could do better, he graduates from the New England Culinary Institute in Montpelier, Vermont, and creates the show “Good Eats” and entertaining and informative cooking show for everyone from children helping mom and dad in the kitchen to individuals well into their 40s with absolutely no cooking

For over a decade Joel McHale has been the host of his show “The Soup” which is broadcasted on the entertainment network, E!. The actor-comedian host, McHale has balanced the show with a busy schedule involving film work and a couple seasons on Community. The show will come to an end with the series’ finale on December 18, 2015. Leading up to the finale, McHale will reflect on the most memorable moments. The show has provided weekly updates on celebrity news, television news and different current events in a funny, clever way that also had viewers laughing, decade after decade.

Anthony Bourdain (American chef and author), in his show, “Anthony Bourdain: Parts Unknown: Brazil” (2013) evaluates how a country’s culture is made of more than its current circumstance. Bourdain grabs the viewers’ attention by using his personal experience and aspects of the everyday culture. His goal is to show the world that the best way to learn about a country is through active participation in the culture. His use of informal diction, coupled with cultural dialect, establishes a trusting relationship with the audience and allows him to better convey his main points without sounding condescending.

Now the question becomes what do Andrew Zimmern, Mike Rowe, and Kathy Reichs have in common? As a central star on the Travel Channel, Andrew Zimmern travels the world learning about food, culture, and people on the show “Bizarre Foods”. Zimmern proclaimed in an interview that the purpose of the show is not to recommend places to people, but rather, “It's a show about exploring culture through food and trying to define a place” (Zimmern). Through his experiences, not only in food, but also in the cultures behind the cooking, Zimmern is working to preserve cultures as well as educate the public about these practices around the world.

American TV personality, chef, author and world traveler Anthony Bourdain has launched a new website; a must visit for all fans of Emmy-winning CNN Original Series, Parts Unknown, which are now entering into its 9th season. The website is a partnership among CNN and digital journal Roads & Kingdoms with Bourdain as an editor-in-large and an investing partner. Explore Parts Unknown is an extension of series and delivers exciting experience with hours of engaging content that Bourdain has collected over the past 16 years while exploring the cultures and cuisines across 80 countries. The website brings un-shown parts of Parts Unknown going into depth with locals, food and situations. As series are a television show with limited amount of time,

The tourist’s experience is “dominated by the spectacle of the Other” which results in changes in behaviour that most likely would not fit with social norms in their home countries. Palmer and Lester use the example of photography in the film, noting that tourists become like stalkers when attempting to capture evidence of the primitive. Photography is a focus in the film, as it serves as an “embodied performative act.” The tourists are not interested in creating meaningful relationships with locals. The social interactions seem ingenuous and largely commercial. A woman stages a photo with local children, exclaiming “aren’t they cute?” She doesn’t create any meaningful connection with them, however the photo was composed in a way that will appear that she has to family and friends back home. In most aspects of cultural tourism, there is an aspect of staged performance to fit the needs of the audience. There is a dependence on the local people to perform a role eg. Selling objects, doing dances in native costume or performing a role from another era of history. In Cannibal Tours, the objects being sold are not authentic however tourists still purchase them, adding to the commodification of the interactions between tourist and local. Locals are confused why tourists come to buy inauthentic items instead of engaging with local history and culture in meaningful ways.