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I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.

Anthony Bourdain

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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
Cook
Essayist
Journalist
Novelist
Television Presenter
Television Producer
Traveler
Writer
New York City
New York
Anthony Michael Bourdain
Tony Bourdain
Tony Michael Bourdain
Anthony M. Bourdain
Tony M. Bourdain
Anthony Michael Tony Bourdain
Anymore
Eating
Looking
People
Rodents
Bugs
Freak

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Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.
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I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never, ever supposed to do a food or travel show in black and white.
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Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who'd just as soon cut each other's throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.
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The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
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When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.
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At the end of a dinner at my house, my kitchen sink is filled with dishes and there's nothing pretty about the garbage.
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I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.
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I managed to reach a depth of self-loathing that usually takes a night of drinking to achieve.
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I'm a decent cook I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
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Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.
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Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.
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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
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On one hand we encourage and allow major pharmaceutical companies to openly hook vast sectors of our population on narcotics, and then we cut them off and throw them in jail, and moralize about it. It is clearly a huge, huge, and growing problem. It's devastating. We need to treat it as a health crisis, which it is, and stop moralizing.
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Naturally, I'm misanthropic. But the Negronis are helping considerably.
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In Italy, kids are taken to restaurants very early, they're welcome there, and they learn how to behave. You don't see a lot of screaming crying kids acting out in a restaurant in Italy. They don't put up with that.
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Good food does lead to sex. As it should. And in a perfect world, good music does too.
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In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
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I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.
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I try to very hard to avoid a situation where I would be eating cat or dog I've managed to gracefully avoid that. It's hypocritical of me and an arbitrary line, but one that I have managed to avoid crossing.
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I'd learned something... Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me... and others. This was valuable information.
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