Ways Anthony Bourdain Changed How the World Eats

(Part 3)

  • 29 Sep - 05 Oct, 2018
  • Mag The Weekly
  • Cookery



Get cozy with the locals

Restaurant food might seem like the safer bet in foreign countries, but Bourdain wouldn’t shy away from a home cooked meal for a more authentic experience. “Generally speaking, there are countries where total strangers will invite you into their homes,” he told Bon Appétit. “In Tehran, just by virtue of being an American, you will probably be invited to dinner. I’d say, just be open. Don’t be afraid.”

Quit demonising butter

The health-conscious side of you might gasp in horror at a butter-soaked meal, but Bourdain unapologetically proclaimed you’ll find almost a full stick worth of butter in the best restaurant meals. “In the world of chefs, butter is in everything,” he wrote. Unless you want to give up pasta (yes, the noodles themselves), sauces, meat, and fish, you’ll have to give in to the fact that you’ll be consuming a whole lot of butter.

Fresh is worth the extra effort

Bourdain was all about going fresh, well before farm-to-table became a craze. In Kitchen Confidential, he scorned the idea of using jarred garlic in place of fresh cloves. “Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic,” he wrote.

To be continued

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