[分享]WashPost Chat with Anthony Bourdain

Jun · Post by **Jun** » 2006-07-26 10:20

I absolutely must share the transcript of his chat today:

http://www.washingtonpost.com/wp-dyn/co ... 01108.html

Knowing · Post by **Knowing** » 2006-07-26 11:50

For the whole time I was there I was often in the bizarre and somehow shameful position of watching a country dismantled before my eyes from a relatively comfortable distance.

Where once I believed that the meal was a leveling experience, a thing that could make a difference, that over food and drink in some small way people could make a difference ... I'm not so sure anymore. It seems now that whatever we eat, however proud we may be, good and bad alike are crushed under the same wheel. Obviously, I'm feeling a little pessimistic about the world these days.

I love this guy

Jun · Post by **Jun** » 2006-07-26 11:56

He has a lot of enthusiastic praise for Chinese food, which puts me to shame...

And the list of people he'd like to invite! Kim Philby? Graham Greene? Orsen Welles? He's obviously my type!

And his comment about not working out and on being on a diet of cigarettes and runny cheese?

I don't know how he stays married (or is he still married?) traveling 10 months a year and being a generally grumpy (albeit articular in his grumps) old man...

Knowing · Post by **Knowing** » 2006-07-26 12:10

I am sure even if he is still married, his wife either doesn't care or is completely miserable.

Eating sichuan hotpot opens up whole new dimensions in the pleasure/pain spectrum. A delightfully sado-masochistic experience, yet curiously addictive. You're sweating, doubled over with pain and yet you want more.

Again, I love this guy!

karen · Post by **karen** » 2006-07-26 12:43

Yeah, I love love love his books! They are just hilarious.
Both Kitchen Confidentials and A cook's tour are funny as hell, and the new book, which is a collage of his essays and magazine pieces, is supposed entertaining as well. Wonder why I haven't picked it up. Hmm...

Will do that today.

Somehow I heard that he was hold up in Vietnam for a year or two to write a book about food over there. Is he divorced now?

karen · Post by **karen** » 2006-07-26 12:50

Balut (half-term fetal duck egg) known in Vietnam as "hot vinlon" as I ate it can best be described as soft-boiled -- very soft-boiled. I found it disturbingly feathery, though the crunchy notes were not unpleasant.

Eewwwhh... Wish I saw that on tape.

火星狗 · Post by **火星狗** » 2006-07-26 13:00

这个“disturbingly feathery”勾起了我鲜明的回忆。不过我没吃过这种东西，所以对“crunchy notes”没有什么感性认识。
身为亚洲人，在饮食上我还没有这位米国人open-minded，令我感到深深的羞愧。
下班后打算到社区图书馆去借Kitchen Confidentials和A cook's tour。Gee!如果恶人谷里有朝一日再出现个置顶贴，十有八九是个book recommendation的帖子。