Hard 8
by Anthony Bourdain
Eight seasons of NO RESERVATIONS. Who would have guessed? I sure as Hell wouldn’t have. How long could we get away with it? Not very long was the prevailing wisdom. And yet here we are. Nearly 700,000 air miles later, about two thirds of the way through shooting—and it’s looking pretty good. Mozambique—airing tonight—looks SO good, in fact, that our Emmy Award winning cinematographer Zach Zamboni says it’s the finest work he’s ever done. (Personally, I think the upcoming Penang episode is a close contender).
In following weeks, we attempt to take the much photographed world of Kansas City Barbecue waaay past 11 on the food porn dial, investigate the Croatian Coast, visit Lisbon, Baja, Penang, Burgundy, Austin, Finland—and take you deep inside the mysterious cult of the annual gathering of Cook It Raw (this year in Japan), where some of the world’s best chefs challenge each other to seek, forage—and then cook far, far out of the box. Soon to be shot are shows in Emilia Romagna, the Dominican Republic, Rio and Israel.
“Where have you not been that you’d like to—but haven’t been able to?” is a question I’m asked frequently these days. And the answer is Libya, the Congo, Iran, Myanmar. Difficult places all. Myanmar has been loosening up a lot lately so I’m hopeful that’s in our future. We’ve been trying to do a Libya show since the beginnings of the uprising there—but security concerns seem to foil us at the last minute every time we get close. It’s a major frustration. The Congo is another place I’d love to do a show. Its history has been a long personal obsession. Year after year, any hopes of shooting there have also been foiled. The people—and the food— of Iran have come highly recommended, year after year, by travelers who have been there. It’s actually a very young country demographically. But their government is way too loathsome and unpredictable at this point to reliably plan a shoot there—and there’s talk, of course of imminent airstrikes on their nuclear facilities. So, probably not this season.
“Is it still fun?” is another question I’m asked often.
Answer: “Hell, yeah.”
Tony is so Genuine it comes through even on TV. I have seen you have so many suggestions on places you should do the show but I haven't read anyone offering you a bribe…do KENYA …and I will personally make sure you have the best pork ever!!! Oh…and you will also find some cultural similarities between Kenya and the Congo or even actually meet lots of Congolese here.
Does Anthony Bourdain or anyone (The producers) really read these comments?
I watched your show on Mozambique late last night. I found it very hard to fall asleep after your amazing show. My heart was broken to see the villagers not having more than rats to eat for protein. Obviously, I have my cultural biases to deal with about that, but still. I was glad you and your team were able to give them a goat for the birthday party.
What broke my heart some more though was seeing the hotel where almost three thousand people are living, if you can call it that. I realize there are quite a number of serious issues Mozambique and other African countries have to deal with, perhaps some of them more serious than people living without running water in an abandoned hotel. Seeing the women wash their clothes in the swimming pool made me cry. I don't think we can fix everything for everyone, but perhaps there's a way to get those people out of the hotel or have it fixed up so it's clean and more habitable?
I am so grateful to you for showing us the conditions too many people have to live in and on the other hand introducing us to a new country, one most of us might not venture to visit. The food in the city looked amazing and the people you interviewed were quite special.
Thank you for the good work.
Regarding the idea of T-Shirts; Hells yes those guys from Black Key were right. I'm in South America and I would pay to have Tony's face, flippen a bird on some Romonesque t-shirt sent here!
I don't get a chance to watch T.V. much, but if I see that your show is on I will watch the entire show. Your show is very interesting and humorous. I hope you continue doing this show, it is great.
So glad you're back with No Reservations. We watched the Croatian Coast last night. My husband was born in Croatia and we traveled back many time to spend time with family. When you went to Pag our hearts just about burst. His family has several properties there and we ate those fabulous meals including the famous Pag Cheese and wonderful wines. We are so happy you finally made it there and appreciated all the outstanding food and wines. We love your shows –you are quite a character – a little rough behind the ears but always respectful and appreciative to your hosts. Look forward to the next show!!! Maudene and Michael Fruehwirth Tucson, Arizona
Dear Tony, can't see where to comment directly on your Croatian show, I'm doing it here. I'm stunned at the calculated, greedy, and brutal methods employed by the tuna farmers you featured. Their methods and glee for killing the tuna are grotesque and I wish that you had not shown and participated in it with such pleasure. I accept that traditional societies often butcher animals in cruel ways and that butchering is by its nature cruel, but the techniques highlighting for killing the tuna were practiced by western moneyed corporate farmers whom you chose to describe as a cut above rest because they don't stress the dolphins during their lifespan. The surgical killing of these poor creatures stresses them and sucks the very humanity out of all of us watching. You are less and we are less when you showcase such inhumanity. I'm sure you will discount and dismiss this, but I had write if only to feel slightly better about watching this.
As you seem to have decided to not bother with your blog for the followers on a weekly schedule, I, a loyal fan, wonder if you care about your fans at all. Due to the corruption of the art of conversation on the other media ways to express gibberish, I have not use any twitter, etc. I had hope that your art of conversation through writing your blog would keep me happy…….I am not happy much of the time any more when I am on your web site. i miss the conversation.
I would love to meet you and have a meal with you ! When are you free?
Tony, Tony, Tony – whatdya you do now? I love your show and watch it all the time. That‘s why I’ve always been confused by your seemingly unshakeable adoration of the left. I’ve seen you criticizing and ridiculing all kinds of stupid rules and regulations encountered in your wide-ranging travels that are almost exclusively engineered, promoted and enforced by the progressive left. From fois gras bans in Chicago to salt restrictions in NYC to faux potatoe stones at El Bulli and raw milk prohibitions all over the USA. From endless open food market rules and big-city government crony manipulations against street vendors; and land grabs in the Salton Sea and gun grabs all over. And the Obama admin cracking down on pot dispensories in California that would make GWBush blush. Nevermind the neverending and petty food rules foisted on Europeans by the EU. You always rail against these big-government incursions against freedom loving peoples all over the world. THESE ARE ALL BIG, LEFT-WING, PROGRESSIVE LIBERAL POLICIES that us folks on the right are constantly fighting against! So, why oh why do you support the likes of your miserable NYC mayor Bloomberg and the rest of these nanny state fascists?!?!?!? I'm on the right because I want smaller government. What am I missing here?
Anthony, you make food/travel shows worth watching.
Big fan!
really like you!
PLEASE go to Belgium! If you think you have had the best fries, think again! Belgian fries are delicious and really were the beginnings of the "French" fry. You also have to go and try the Belgian waffles, Belgian chocolates, Belgian beers (original Stella in Leuven, Leffe, Triple Karmeliet, and Belle-Vue framboise bier), liquors (genever), street food (frikandel, bitterballen, ardeense sate, etc.) pannekoken (Belgian version of the crepe) and of course their stews (waterzooi is my favorite).
I am addicted to your show and on the nights that you are not on…I am watching it on YouTube! My husband and I are foodies, so we love all your information and detail on the foods of each area. We cook A LOT at home and have a large family and many sit down huge meals much like the families that you visit so we really appreciate that you take the time to do this….plus we love to see all the areas of the world that you share and the history too! Thank you to all of your team for the creative and entertaining show ~ We absolutely love it and can't get enough of it. I recently put all your seasons on my amazon wish list so I am excited to see them over and over again!
I Love it when most comments start with Mr Bourdain. I wonder if he laughs at it–
Finally !! Anthony you went to DR!!
Just a short comment I love all your books, as a travel writer you are right up there with Bruce Chatwin and Paul Theroux. Keep them coming….