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People's choice to become vegan, from people I've spoken to, seems motivated by fear.
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
Choice
Choices
Fear
Become
Seems
People
Vegan
Spoken
Motivated
More quotes by Anthony Bourdain
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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No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.
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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 listen a lot to how people speak. I've read a great many good books in my life. I had some excellent English teachers. Surely, those things were helpful.
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When you're shooting that fast end to end, you wake up in a hotel and you don't know where you are. You're dreaming of Singapore, you wake up in Hong Kong. Or you just lose track. It's one of the reasons I'm staying in hotels that I know I've stayed in before, and they don't look like other hotels.
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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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I admire vegetarians who refuse to eat nothing but vegetables in their homes, but I also admire those who put aside those principles or those preferences when they travel. Just to be a good guest.
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If anything is good for pounding humility into you permanently, it's the restaurant business.
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Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.
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I'm not afraid to look like an idiot on TV.
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I didn't want food that looked unapproachable or ridiculously beautiful.
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You know, it's not the world I would have wanted, for sure.
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Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.
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The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.
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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.
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Maybe that’s enlightenment enough: to know that there is no final resting place of the mind no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain
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I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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My family is very far from normal.
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For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions.
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