Full Coverage: Anthony Bourdain: 1956 - 2018
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For all his gastronomic globe-trotting, Anthony Bourdain remained, in his words, “a man of simple needs.”
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If you spent much time in food circles around the year 2000, you knew that American food culture was beginning to change — and not necessarily toward the embrace of the seasonable, sustainable, organic pleasures promised by the food revolution.
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Television by and large fails to live up to its promise and its responsibilities.
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I ate Anthony Bourdain’s food before I ever met him.
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Anthony Bourdain, the sardonic intellect who shone a lens on how food revealed the lives of people no one previously thought about and places few visited, has been called many things over the years, but at the core, he was a writer and commentator.
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Like many fellow cooks, I came of age reading Anthony Bourdain’s “Kitchen Confidential” while studying in culinary school in 2003 and planning for a career around food.
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It wasn’t a fellow journalist or social media follower who alerted me to the death of Anthony Bourdain early Friday morning.
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“I was never sitting in a garret struggling over an unpublished manuscript,” Anthony Bourdain once told me about how he got started as a writer.
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Anthony Bourdain’s love of music will forever be eclipsed by his passion for food culture.
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Chef Anthony Bourdain, whose visceral prose invigorated his roving culinary programs, was mourned by fellow chefs, writers and fans Friday.
