Yangi retseptlar

Entoni Burdain bilan Skydive


Yoki Spike Mendelsohn bilan oq suvli raftingga boring

Agar sizda 10 ming dollar bo'sh bo'lsa, bu erda sarguzashtchi Entoni Burdain bilan konkida uchish imkoniyatiga egasiz.

Gilt Siti, Nyu -York uchun bitta imkoniyatni taklif qiladi "tandemga sakrash tajribasiNyu -York shahridagi Oziq -ovqat banki uchun mablag 'yig'ishning bir qismi sifatida Bourdain bilan burgerlar va pivo. Xaridor Poconos tepasida Skydivers darsi, sakrash va kechki ovqat oladi, bularning hammasi 10 000 dollarga (bu bilan deyarli solishtirib bo'lmaydi) Narxi 224 dollar parashyut uchish saytida).

Agar bu juda qimmat bo'lsa, unda ham bor muz ustida uchish sanasi Anne Burrell bilan ($ 1,000), a oq suvli rafting safari Spike Mendelsohn bilan (2000 dollar) va Bourdain bilan birlashish kabi ajoyib bo'lmagan narsalar. Lekin biz o'tirishga yo'q demaymiz SD26 oshpazining stoli.

Daily Bayt - bu mamlakat bo'ylab qiziqarli oziq -ovqat yangiliklari va tendentsiyalarini yoritishga bag'ishlangan muntazam ustun. Oldingi ustunlar uchun bu erni bosing.


Entoni Burdain bilan ovqatlanish qanday edi

Toni sizni mehmonxonangizdagi karavotda gamburger yeyganingiz uchun hukm qilmagan bo'lardi.

Menga vaqti -vaqti bilan: "Toni Burden bilan birga ovqatlanish va sayohat qilish qanday edi?"

Uning yordamchisi va hammualliflaridan biri sifatida men dunyoning turli burchaklaridagi Toni va uning suratga olish majmualarida bo'ldim, lekin u bilan faqat bir marta, men yashagan Nyu-Yorkdagi Kvins shahridagi Aqueduct Racetrack-da kamera oldida ovqatlandim. Biz otlarni kuzatayotganda, biz chayqaladigan plastmassa stakanlardan uy ichidagi pivoni ichdik va xuddi o'sha achchiq, mazali, deyarli ommaviy ishlab chiqarilgan, muzlatilgan va mikroto'lqinli pechda qovurilgan yoki qovurilgan qovurilgan yamaykali pirogni yeb qo'ydik, uni siz har qanday oziq-ovqat do'konida topishingiz mumkin. York shahridagi davlat maktabining oshxonasi. Shubhasiz, esda qolarli taom sahnaning asosiy nuqtasi emas edi, lekin biz bu go'shtli pirogni juda yaxshi ko'ramiz, natijada bu kontekst uchun to'g'ri bo'lgan narsa: bir qo'li bilan yeyilgan sho'r, tiniq, ammo yumshoq aroq yostig'i. dumaloq poygani temir yo'lga uradi.  

Albatta, ba'zida Toni bilan birga ovqatlanish va sayohat qilish siz kutgandek buzilgan edi. San -Frantsiskoda ovqat kitobimizni targ'ib qilish uchun, Tuyadi, u meni juda zo'rg'a ovchiga Dungeness qisqichbaqasi, ikra, smetana, qizil piyoz, tuzli kartoshka chiplari va sovutilgan shampan vinolarini yuborish uchun yubordi. Denver, kitob turining oxirgi bekati. U aniq mukammallikni talab qildi. & quot; O'zingdan so'rang, - dedi u & quot; Eremiyo minorasi ma'qullarmidi? & quot  

Vetnamda men skuterda uning orqasida o'tirdim, u Xu ế markaziy ko'chalari va xiyobonlarida, notinch, hashamatli, eski mustamlakachi mehmonxona va jonli, gavjum Dong Ba bozori o'rtasida, burilishlarga sekin egilib, skuterda o'tirdim. Biz bir piyola B ún b ò Hu ế uchun edik, uni Kim Chau ismli ayol pishirgan edi, u xuddi shu joyda, xuddi shu tarzda, o'nlab yillar davomida.

Toni o'zining ovozli ovozida B ún b ò Hu ế va kvotaning ta'mi va tuzilishining mo''jizasi, dunyodagi eng zo'r sho'rva deb atadi. & Quot; Chau & aposs bulyoni go'shtli, achchiq, juda kulgili va yoqimli narsa bo'lib, uning ichida tender qo'yilgan. mol go'shti, qisqichbaqali köfte, guruchli makaron, maydalangan banan gullari, olovli chili sousi va huy ết va#x2014gelatinlangan cho'chqa va uning qonidan iborat to'rtburchaklar. Men rejissyor va prodyuser bilan ko'rishmay qoldim, Toni sho'rvasini kameraga surdi. Sahna tugagandan so'ng, u menga piyola buyurdi, men uni yeb, taburetda o'tirdim, sabzavot va kiyim -kechak, idish -tovoqlar, ziravorlar, baliq, go'sht va tutatqi sotib olish va sotish paytida alyuminiy peshtaxtaga yaqinlashdim. va atrofimizdagi gullar.  

Toni haqidagi afsona davom etmoqda, u qachon och qolsa va u doimo och edi, u hech bo'lmaganda qaerdan bo'lsa ham, eng yaxshi, eng "haqiqiy" va eng diqqatga sazovor taomni qidiradi. dunyoda.  

Har qanday afsonada bo'lgani kabi, u ham haqiqatga asoslangan. Erkak o'zining fo va hotpotini, mukammal sushisini va har bir cho'chqaning har bir qismini yaxshi ko'rar edi va u bu muhabbatni bo'lishishni yaxshi ko'rardi. Televizionning birinchi epizodlarining o'chmas jasorati tufayli Toni o'zining plastinkasida durian va ko'z qovoqlari va to'ng'iz go'shti bo'lgan odam sifatida tanildi. Bunday haddan ziyod televizorlar yaxshi va esda qolarli bo'ladi. Axir, ayniqsa, siz birinchi marta muhitda boshlaganingizda, siz yo'qotadigan hech narsaga ega bo'lmaysiz va kobra yuragini yeb qo'ygan odamga aylanasiz.

Ko'zga tashlanmagan narsa, uning oddiy narsalardan zavqlanish qobiliyati edi, tasvirga olinmagan paytda, ayniqsa, dunyoning ko'p qismini ko'rgan va tatib ko'rgan. Masalan, Yaponiyada bo'lganimizda, Toni va men Kanazavadan Tokioga Shinkansenni olib keldik, ekipaj (va ularning o'nlab kamera uskunalari) mikroavtobusda sayohat qildi.  

Biz eskalator bilan platformaga ko'tarilganimizda, Toni bir necha metr narida o'nlab turdagi issiq va sovuq kofe ichimliklar bilan jihozlangan odatiy, ammo o'ziga xos yapon otomatini ko'rdi. U bir tomoni bilan chamadonini tortib, ikkinchi qo'li bilan kamzulining cho'ntagidan tangalar qazib, shu tomonga qarab ketdi. U shu zahotiyoq Tommi Li Jonsning yuzi bilan bezatilgan konservalangan qahvaning yangilikiga bo'lgan ishtiyoqi shunchalik charchab ketdiki, u mashinadan buyurtma berib qizdirilgan edi, shuning uchun u poezd chiptasi qog'ozdan chayqalayotganidan bexabar edi. platforma tagiga cho'ntak, erta bahorda shamolda yo'l chetiga yaqin kasal bo'lib raqsga tushadi.  

Ochig'ini aytadigan bo'lsak, Tokioga boradigan poezdni o'tkazib yuborish, ochig'ini aytganda, ichkilikboz ichimlikning yangilikidan bahramand bo'lishning niyati bo'larmidi? Yaxshiyamki, biz ikkalamiz ham tezda mashinaga yugurdik, men esa uchib ketish chiptasini quvib yubordim va biz buni apost bilmasdik.

Men bu erda piyoda piyoz go'shti va konservalangan qahva, Vyetnam bozoridagi non va kosalar bilan, shuningdek, sayohatda Toni Burdenning afsonaviy va sarguzashtli versiyasini ijaraga berganlar uchun shaxsiy samolyotdagi ikra tajribalari bilan o'rtoqlashdim. bolalar aytganidek, ijarasiz, ularning boshlarida yashanglar. Bilaman, men u erda bo'lganman va uzoqqa borish uchun ko'p vaqt va pul sarflaganman, va juda och yoki charchagan paytlarimda "narsalarni qidirish" ga borishga o'zimning umidsizlikka uchragan xohishimdan uyalgandim. yotoqda bir sumka chip yeying. Toni nima deb o'ylardi?  

Shunda men eslayman, men televizorda emasman, hech kim menga nima yeyayotgani haqida qayg'urmaydi va ehtimol, uyqudan keyin men o'zimni sarguzashtlarga tayyorman. Va men Shri -Lankada Toni bilan sayohat qilganimni eslayman.    

Biz orol davlatining shimoliy qismidagi Yaffnada mashinada edik, faqat Maday festivalida uzoq va issiq suratga tushdik, u kechgacha davom etadi.    

"Bu erda," - dedi Toni ovoz chiqarib, - "Maday festivali - hindular uchun ma'naviy qarzlarini muvozanatlash uchun yilning eng yaxshi kuni. Imonlilar sadoqatni Kavadis deb nomlangan og'ir azob -uqubatlarga yoki yuk qarzlariga dosh berish orqali ko'rsatadilar.

Meva va gullar bilan bezatilgan kranlarga osilib, go'shtlari ilib qo'yilgan yigitlar, tagliklari mix bilan mixlangan poyabzal ustida yurgan yosh qizlar, boshqalari esa zarb asboblarida o'ynab, qo'shiq kuylashdi va raqsga tushishdi. Men mashina oynasi orqali muqaddas tomoshani tomosha qildim va qaradim va telefoniga chuqur ko'milgan Toni ko'rdim. U mehmonxona yaqinida KFC bor yoki yo'qligini aniqlashga harakat qilardi. Yo'nalish boshlanishidan oldin uzoq vaqt davomida B-rolini o'rnatish va tortishish paytida bir necha hovuch pishirilgan guruch yo'q edi va u o'z ekipaji issiq, och va uydan juda uzoqda ekanligini bilardi.

KFC -da, men mahalliy aholi guruhlari orasida bir necha chelak buyurtma berishini kutardim, va mehmonxonaning tepasida biz stol va stullarni yig'dik, g'arbiy fastfud taomlari va pechenelarini yeb, Toni va ekipaj a'zolari va ularning kulgili hikoyalarini tingladik. yo'ldan. U bo'shashgan, baxtli va do'stlarini ovqatlantirishdan va ko'ngilxushlikdan mamnun ko'rinardi. Toni bilan birga ovqatlanish va sayohat qilish ham shunday edi.

Oldindan buyurtma Dunyo bo'ylab sayohat: hurmatsiz qo'llanma Muallif: Entoni Burdain va Lori Vulver (ECCO, 20 -aprel, 2021)


Entoni Burdain bilan ovqatlanish qanday edi

Toni sizni mehmonxonangizdagi karavotda gamburger yeyganingiz uchun hukm qilmagan bo'lardi.

Menga vaqti -vaqti bilan: "Toni Burden bilan birga ovqatlanish va sayohat qilish qanday edi?"

Uning yordamchisi va hammualliflaridan biri sifatida men dunyoning turli burchaklaridagi Toni va uning suratga olish majmualarida bo'ldim, lekin u bilan faqat bir marta, men yashagan Nyu-Yorkdagi Kvins shahridagi Aqueduct Racetrack-da kamera oldida ovqatlandim. Biz otlarni kuzatayotganda, biz chayqaladigan plastmassa stakanlardan uy ichidagi pivoni ichdik va xuddi o'sha achchiq, mazali, deyarli ommaviy ishlab chiqarilgan, muzlatilgan va mikroto'lqinli pechda qovurilgan yoki qovurilgan qovurilgan yamaykali pirogni yeb qo'ydik, uni siz har qanday oziq-ovqat do'konida topishingiz mumkin. York shahridagi davlat maktabining oshxonasi. Shubhasiz, esda qolarli taom sahnaning asosiy nuqtasi emas edi, lekin biz bu go'shtli pirogni juda yaxshi ko'ramiz, natijada bu kontekst uchun to'g'ri bo'lgan narsa: bir qo'li bilan yeyilgan sho'r, tiniq, ammo yumshoq aroq yostig'i. dumaloq poygani temir yo'lga uradi.  

Albatta, ba'zida Toni bilan birga ovqatlanish va sayohat qilish siz kutgandek buzilgan edi. San -Frantsiskoda ovqat kitobimizni targ'ib qilish uchun, Tuyadi, u meni juda zo'rg'a ovchiga Dungeness qisqichbaqasi, ikra, smetana, qizil piyoz, tuzli kartoshka chiplari va sovutilgan shampan vinolarini yuborish uchun yubordi. Denver, kitob turining oxirgi bekati. U aniq mukammallikni talab qildi. & quot; O'zingdan so'rang, - dedi u & quot; Eremiyo minorasi ma'qullarmidi? & quot  

Vetnamda men skuterda uning orqasida o'tirdim, u Xu ế markaziy ko'chalari va xiyobonlarida, notinch, hashamatli, eski mustamlakachi mehmonxona va jonli, gavjum Dong Ba bozori o'rtasida, burilishlarga sekin egilib, skuterda o'tirdim. Biz bir piyola B ún b ò Hu ế uchun edik, uni Kim Chau ismli ayol pishirgan edi, u xuddi shu joyda, xuddi shu tarzda, o'nlab yillar davomida.

Toni o'zining ovozli ovozida B ún b ò Hu ế va kvotaning ta'mi va tuzilishining mo''jizasi, dunyodagi eng zo'r sho'rva deb atadi. & Quot; Chau & aposs bulyoni go'shtli, achchiq, juda kulgili va yoqimli narsa bo'lib, uning ichida tender qo'yilgan. mol go'shti, qisqichbaqali köfte, guruchli makaron, maydalangan banan gullari, olovli chili sousi va huy ết va#x2014gelatinlangan cho'chqa va uning qonidan iborat to'rtburchaklar. Men rejissyor va prodyuser bilan ko'rishmay qoldim, Toni sho'rvasini kameraga surdi. Sahna tugagandan so'ng, u menga piyola buyurdi, men uni yeb, taburetda o'tirdim, sabzavot va kiyim -kechak, idish -tovoqlar, ziravorlar, baliq, go'sht va tutatqi sotib olish va sotish paytida alyuminiy peshtaxtaga yaqinlashdim. va atrofimizdagi gullar.  

Toni haqidagi afsona davom etmoqda, u qachon och qolsa va u doimo och edi, u hech bo'lmaganda qaerdan bo'lsa ham, eng yaxshi, eng "haqiqiy" va eng diqqatga sazovor taomni qidiradi. dunyoda.  

Har qanday afsonada bo'lgani kabi, u ham haqiqatga asoslangan. Erkak o'zining fo va hotpotini, mukammal sushisini va har bir cho'chqaning har bir qismini yaxshi ko'rar edi va u bu muhabbatni bo'lishishni yaxshi ko'rardi. Televizionning birinchi epizodlarining o'chmas jasorati tufayli Toni o'zining plastinkasida durian va ko'z qovoqlari va to'ng'iz go'shti bo'lgan odam sifatida tanildi. Bunday haddan ziyod televizorlar yaxshi va esda qolarli bo'ladi. Axir, ayniqsa, siz birinchi marta muhitda boshlaganingizda, siz yo'qotadigan hech narsaga ega bo'lmaysiz va kobra yuragini yeb qo'ygan odamga aylanasiz.

Ko'zga tashlanmagan narsa, uning oddiy narsalardan zavqlanish qobiliyati edi, tasvirga olinmagan paytda, ayniqsa, dunyoning ko'p qismini ko'rgan va tatib ko'rgan. Masalan, Yaponiyada bo'lganimizda, Toni va men Kanazavadan Tokioga Shinkansenni olib keldik, ekipaj (va ularning o'nlab kamera uskunalari) mikroavtobusda sayohat qildi.  

Biz eskalator bilan platformaga ko'tarilganimizda, Toni bir necha metr narida o'nlab turdagi issiq va sovuq kofe ichimliklar bilan jihozlangan odatiy, ammo o'ziga xos yapon otomatini ko'rdi. U bir tomoni bilan chamadonini tortib, ikkinchi qo'li bilan kamzulining cho'ntagidan tangalar qazib, shu tomonga qarab ketdi. U shu zahotiyoq Tommi Li Jonsning yuzi bilan bezatilgan konservalangan qahvaning yangilikiga bo'lgan ishtiyoqi shunchalik charchab ketdiki, u mashinadan buyurtma berib qizdirilgan edi, shuning uchun u poezd chiptasi qog'ozdan chayqalayotganidan bexabar edi. platforma tagiga cho'ntak, erta bahorda shamolda yo'l chetiga yaqin kasal bo'lib raqsga tushadi.  

Ochig'ini aytadigan bo'lsak, Tokioga boradigan poezdni o'tkazib yuborish, ochig'ini aytganda, ichkilikboz ichimlikning yangilikidan bahramand bo'lishning niyati bo'larmidi? Yaxshiyamki, biz ikkalamiz ham tezda mashinaga yugurdik, men esa uchib ketish chiptasini quvib yubordim va biz buni apost bilmasdik.

Men bu erda piyoda piyoz go'shti va konservalangan qahva, Vyetnam bozoridagi non va kosalar bilan, shuningdek, sayohatda Toni Burdenning afsonaviy va sarguzashtli versiyasini ijaraga berganlar uchun shaxsiy samolyotdagi ikra tajribalari bilan o'rtoqlashdim. bolalar aytganidek, ijarasiz, ularning boshlarida yashanglar. Bilaman, men u erda bo'lganman va uzoqqa borish uchun ko'p vaqt va pul sarflaganman, va juda och yoki charchagan paytlarimda "narsalarni qidirish" ga borishga o'zimning umidsizlikka uchragan xohishimdan uyalgandim. yotoqda bir sumka chip yeying. Toni nima deb o'ylardi?  

Shunda men eslayman, men televizorda emasman, hech kim menga nima yeyayotgani haqida qayg'urmaydi va ehtimol, uyqudan keyin men o'zimni sarguzashtlarga tayyorman. Va men Shri -Lankada Toni bilan sayohat qilganimni eslayman.    

Biz orol davlatining shimoliy qismidagi Yaffnada mashinada edik, faqat Maday festivalida uzoq va issiq suratga tushdik, u kechgacha davom etadi.    

"Bu erda," - dedi Toni ovoz chiqarib, - "Maday festivali - hindular uchun ma'naviy qarzlarini muvozanatlash uchun yilning eng yaxshi kuni. Imonlilar sadoqatni Kavadis deb nomlangan og'ir azob -uqubatlarga yoki yuk qarzlariga dosh berish orqali ko'rsatadilar.

Meva va gullar bilan bezatilgan kranlarga osilib, go'shtlari ilib qo'yilgan yigitlar, tagliklari mix bilan mixlangan poyabzal ustida yurgan yosh qizlar, boshqalari esa zarb asboblarida o'ynab, qo'shiq kuylashdi va raqsga tushishdi. Men mashina oynasi orqali muqaddas tomoshani tomosha qildim va qaradim va telefoniga chuqur ko'milgan Toni ko'rdim. U mehmonxona yaqinida KFC bor yoki yo'qligini aniqlashga harakat qilardi. Yo'nalish boshlanishidan oldin uzoq vaqt davomida B-rolini o'rnatish va tortishish paytida bir necha hovuch pishirilgan guruch yo'q edi va u o'z ekipaji issiq, och va uydan juda uzoqda ekanligini bilardi.

KFC -da, men mahalliy aholi guruhlari orasida bir necha chelak buyurtma berishini kutardim, va mehmonxonaning tepasida biz stol va stullarni yig'dik, g'arbiy fastfud taomlari va pechenelarini yeb, Toni va ekipaj a'zolari va ularning kulgili hikoyalarini tingladik. yo'ldan. U bo'shashgan, baxtli va do'stlarini ovqatlantirishdan va ko'ngilxushlikdan mamnun ko'rinardi. Toni bilan birga ovqatlanish va sayohat qilish ham shunday edi.

Oldindan buyurtma Dunyo bo'ylab sayohat: hurmatsiz qo'llanma Muallif: Entoni Burdain va Lori Vulver (ECCO, 20 -aprel, 2021)


Entoni Burdain bilan ovqatlanish qanday edi

Toni sizni mehmonxonangizdagi karavotda gamburger yeyganingiz uchun hukm qilmagan bo'lardi.

Menga vaqti -vaqti bilan: "Toni Burden bilan birga ovqatlanish va sayohat qilish qanday edi?"

Uning yordamchisi va hammualliflaridan biri sifatida men dunyoning turli burchaklaridagi Toni va uning suratga olish majmualarida bo'ldim, lekin u bilan faqat bir marta, men yashagan Nyu-Yorkdagi Kvins shahridagi Aqueduct Racetrack-da kamera oldida ovqatlandim. Biz otlarni kuzatayotganda, biz chayqaladigan plastmassa stakanlardan uy ichidagi pivoni ichdik va xuddi o'sha achchiq, mazali, deyarli ommaviy ishlab chiqarilgan, muzlatilgan va mikroto'lqinli pechda qovurilgan yoki qovurilgan qovurilgan yamaykali pirogni yeb qo'ydik, uni siz har qanday oziq-ovqat do'konida topishingiz mumkin. York shahridagi davlat maktabining oshxonasi. Shubhasiz, esda qolarli taom sahnaning asosiy nuqtasi emas edi, lekin biz bu go'shtli pirogni juda yaxshi ko'ramiz, natijada bu kontekst uchun to'g'ri bo'lgan narsa: bir qo'li bilan yeyilgan sho'r, tiniq, ammo yumshoq aroq yostig'i. dumaloq poygani temir yo'lga uradi.  

Albatta, ba'zida Toni bilan birga ovqatlanish va sayohat qilish siz kutgandek buzilgan edi. San -Frantsiskoda ovqat kitobimizni targ'ib qilish uchun, Tuyadi, u meni juda zo'rg'a ovchiga Dungeness qisqichbaqasi, ikra, smetana, qizil piyoz, tuzli kartoshka chiplari va sovutilgan shampan vinolarini yuborish uchun yubordi. Denver, kitob turining oxirgi bekati. U aniq mukammallikni talab qildi. & quot; O'zingdan so'rang, - dedi u & quot; Eremiyo minorasi ma'qullarmidi? & quot  

Vetnamda men skuterda uning orqasida o'tirdim, u Xu ế markaziy ko'chalari va xiyobonlarida, notinch, hashamatli, eski mustamlakachi mehmonxona va jonli, gavjum Dong Ba bozori o'rtasida, burilishlarga sekin egilib, skuterda o'tirdim. Biz bir piyola B ún b ò Hu ế uchun edik, uni Kim Chau ismli ayol pishirgan edi, u xuddi shu joyda, xuddi shu tarzda, o'nlab yillar davomida.

Toni o'zining ovozli ovozida B ún b ò Hu ế va kvotaning ta'mi va tuzilishining mo''jizasi, dunyodagi eng zo'r sho'rva deb atadi. & Quot; Chau & aposs bulyoni go'shtli, achchiq, juda kulgili va yoqimli narsa bo'lib, uning ichida tender qo'yilgan. mol go'shti, qisqichbaqali köfte, guruchli makaron, maydalangan banan gullari, olovli chili sousi va huy ết va#x2014gelatinlangan cho'chqa va uning qonidan iborat to'rtburchaklar. Men rejissyor va prodyuser bilan ko'rishmay qoldim, Toni sho'rvasini kameraga surdi. Sahna tugagandan so'ng, u menga piyola buyurdi, men uni yeb, taburetda o'tirdim, sabzavot va kiyim -kechak, idish -tovoqlar, ziravorlar, baliq, go'sht va tutatqi sotib olish va sotish paytida alyuminiy peshtaxtaga yaqinlashdim. va atrofimizdagi gullar.  

Toni haqidagi afsona davom etmoqda, u qachon och qolsa va u doimo och edi, u hech bo'lmaganda qaerdan bo'lsa ham, eng yaxshi, eng "haqiqiy" va eng diqqatga sazovor taomni qidiradi. dunyoda.  

Har qanday afsonada bo'lgani kabi, u ham haqiqatga asoslangan. Erkak o'zining fo va hotpotini, mukammal sushisini va har bir cho'chqaning har bir qismini yaxshi ko'rar edi va u bu muhabbatni bo'lishishni yaxshi ko'rardi. Televizionning birinchi epizodlarining o'chmas jasorati tufayli Toni o'zining plastinkasida durian va ko'z qovoqlari va to'ng'iz go'shti bo'lgan odam sifatida tanildi. Bunday haddan ziyod televizorlar yaxshi va esda qolarli bo'ladi. Axir, ayniqsa, siz birinchi marta muhitda boshlaganingizda, siz yo'qotadigan hech narsaga ega bo'lmaysiz va kobra yuragini yeb qo'ygan odamga aylanasiz.

Ko'zga tashlanmagan narsa, uning oddiy narsalardan zavqlanish qobiliyati edi, tasvirga olinmagan paytda, ayniqsa, dunyoning ko'p qismini ko'rgan va tatib ko'rgan. Masalan, Yaponiyada bo'lganimizda, Toni va men Kanazavadan Tokioga Shinkansenni olib keldik, ekipaj (va ularning o'nlab kamera uskunalari) mikroavtobusda sayohat qildi.  

Biz eskalator bilan platformaga ko'tarilganimizda, Toni bir necha metr narida o'nlab turdagi issiq va sovuq kofe ichimliklar bilan jihozlangan odatiy, ammo o'ziga xos yapon otomatini ko'rdi. U bir tomoni bilan chamadonini tortib, ikkinchi qo'li bilan kamzulining cho'ntagidan tangalar qazib, shu tomonga qarab ketdi. U shu zahotiyoq Tommi Li Jonsning yuzi bilan bezatilgan konservalangan qahvaning yangilikiga bo'lgan ishtiyoqi shunchalik charchab ketdiki, u mashinadan buyurtma berib qizdirilgan edi, shuning uchun u poezd chiptasi qog'ozdan chayqalayotganidan bexabar edi. platforma tagiga cho'ntak, erta bahorda shamolda yo'l chetiga yaqin kasal bo'lib raqsga tushadi.  

Ochig'ini aytadigan bo'lsak, Tokioga boradigan poezdni o'tkazib yuborish, ochig'ini aytganda, ichkilikboz ichimlikning yangilikidan bahramand bo'lishning niyati bo'larmidi? Yaxshiyamki, biz ikkalamiz ham tezda mashinaga yugurdik, men esa uchib ketish chiptasini quvib yubordim va biz buni apost bilmasdik.

Men bu erda piyoda piyoz go'shti va konservalangan qahva, Vyetnam bozoridagi non va kosalar bilan, shuningdek, sayohatda Toni Burdenning afsonaviy va sarguzashtli versiyasini ijaraga berganlar uchun shaxsiy samolyotdagi ikra tajribalari bilan o'rtoqlashdim. bolalar aytganidek, ijarasiz, ularning boshlarida yashanglar. Bilaman, men u erda bo'lganman va uzoqqa borish uchun ko'p vaqt va pul sarflaganman, va juda och yoki charchagan paytlarimda "narsalarni qidirish" ga borishga o'zimning umidsizlikka uchragan xohishimdan uyalgandim. yotoqda bir sumka chip yeying. Toni nima deb o'ylardi?  

Shunda men eslayman, men televizorda emasman, hech kim menga nima yeyayotgani haqida qayg'urmaydi va ehtimol, uyqudan keyin men o'zimni sarguzashtlarga tayyorman. Va men Shri -Lankada Toni bilan sayohat qilganimni eslayman.    

Biz orol davlatining shimoliy qismidagi Yaffnada mashinada edik, faqat Maday festivalida uzoq va issiq suratga tushdik, u kechgacha davom etadi.    

"Bu erda," - dedi Toni ovoz chiqarib, - "Maday festivali - hindular uchun ma'naviy qarzlarini muvozanatlash uchun yilning eng yaxshi kuni. Imonlilar sadoqatni Kavadis deb nomlangan og'ir azob -uqubatlarga yoki yuk qarzlariga dosh berish orqali ko'rsatadilar.

Meva va gullar bilan bezatilgan kranlarga osilib, go'shtlari ilib qo'yilgan yigitlar, tagliklari mix bilan mixlangan poyabzal ustida yurgan yosh qizlar, boshqalari esa zarb asboblarida o'ynab, qo'shiq kuylashdi va raqsga tushishdi. Men mashina oynasi orqali muqaddas tomoshani tomosha qildim va qaradim va telefoniga chuqur ko'milgan Toni ko'rdim. U mehmonxona yaqinida KFC bor yoki yo'qligini aniqlashga harakat qilardi. Yo'nalish boshlanishidan oldin uzoq vaqt davomida B-rolini o'rnatish va tortishish paytida bir necha hovuch pishirilgan guruch yo'q edi va u o'z ekipaji issiq, och va uydan juda uzoqda ekanligini bilardi.

KFC -da, men mahalliy aholi guruhlari orasida bir necha chelak buyurtma berishini kutardim, va mehmonxonaning tepasida biz stol va stullarni yig'dik, g'arbiy fastfud taomlari va pechenelarini yeb, Toni va ekipaj a'zolari va ularning kulgili hikoyalarini tingladik. yo'ldan. U bo'shashgan, baxtli va do'stlarini ovqatlantirishdan va ko'ngilxushlikdan mamnun ko'rinardi. Toni bilan birga ovqatlanish va sayohat qilish ham shunday edi.

Oldindan buyurtma Dunyo bo'ylab sayohat: hurmatsiz qo'llanma Muallif: Entoni Burdain va Lori Vulver (ECCO, 20 -aprel, 2021)


Entoni Burdain bilan ovqatlanish qanday edi

Toni sizni mehmonxonangizdagi karavotda gamburger yeyganingiz uchun hukm qilmagan bo'lardi.

Menga vaqti -vaqti bilan: "Toni Burden bilan birga ovqatlanish va sayohat qilish qanday edi?"

Uning yordamchisi va hammualliflaridan biri sifatida men dunyoning turli burchaklaridagi Toni va uning suratga olish majmualarida bo'ldim, lekin u bilan faqat bir marta, men yashagan Nyu-Yorkdagi Kvins shahridagi Aqueduct Racetrack-da kamera oldida ovqatlandim. Biz otlarni kuzatayotganda, biz chayqaladigan plastmassa stakanlardan uy ichidagi pivoni ichdik va xuddi o'sha achchiq, mazali, deyarli ommaviy ishlab chiqarilgan, muzlatilgan va mikroto'lqinli pechda qovurilgan yoki qovurilgan qovurilgan yamaykali pirogni yeb qo'ydik, uni siz har qanday oziq-ovqat do'konida topishingiz mumkin. York shahridagi davlat maktabining oshxonasi. Shubhasiz, esda qolarli taom sahnaning asosiy nuqtasi emas edi, lekin biz bu go'shtli pirogni juda yaxshi ko'ramiz, natijada bu kontekst uchun to'g'ri bo'lgan narsa: bir qo'li bilan yeyilgan sho'r, tiniq, ammo yumshoq aroq yostig'i. dumaloq poygani temir yo'lga uradi.  

Albatta, ba'zida Toni bilan birga ovqatlanish va sayohat qilish siz kutgandek buzilgan edi. San -Frantsiskoda ovqat kitobimizni targ'ib qilish uchun, Tuyadi, u meni juda zo'rg'a ovchiga Dungeness qisqichbaqasi, ikra, smetana, qizil piyoz, tuzli kartoshka chiplari va sovutilgan shampan vinolarini yuborish uchun yubordi. Denver, kitob turining oxirgi bekati. U aniq mukammallikni talab qildi. & quot; O'zingdan so'rang, - dedi u & quot; Eremiyo minorasi ma'qullarmidi? & quot  

Vetnamda men skuterda uning orqasida o'tirdim, u Xu ế markaziy ko'chalari va xiyobonlarida, notinch, hashamatli, eski mustamlakachi mehmonxona va jonli, gavjum Dong Ba bozori o'rtasida, burilishlarga sekin egilib, skuterda o'tirdim. Biz bir piyola B ún b ò Hu ế uchun edik, uni Kim Chau ismli ayol pishirgan edi, u xuddi shu joyda, xuddi shu tarzda, o'nlab yillar davomida.

Toni o'zining ovozli ovozida B ún b ò Hu ế va kvotaning ta'mi va tuzilishining mo''jizasi, dunyodagi eng zo'r sho'rva deb atadi. & Quot; Chau & aposs bulyoni go'shtli, achchiq, juda kulgili va yoqimli narsa bo'lib, uning ichida tender qo'yilgan. mol go'shti, qisqichbaqali köfte, guruchli makaron, maydalangan banan gullari, olovli chili sousi va huy ết va#x2014gelatinlangan cho'chqa va uning qonidan iborat to'rtburchaklar. Men rejissyor va prodyuser bilan ko'rishmay qoldim, Toni sho'rvasini kameraga surdi. Sahna tugagandan so'ng, u menga piyola buyurdi, men uni yeb, taburetda o'tirdim, sabzavot va kiyim -kechak, idish -tovoqlar, ziravorlar, baliq, go'sht va tutatqi sotib olish va sotish paytida alyuminiy peshtaxtaga yaqinlashdim. va atrofimizdagi gullar.  

Toni haqidagi afsona davom etmoqda, u qachon och qolsa va u doimo och edi, u hech bo'lmaganda qaerdan bo'lsa ham, eng yaxshi, eng "haqiqiy" va eng diqqatga sazovor taomni qidiradi. dunyoda.  

Har qanday afsonada bo'lgani kabi, u ham haqiqatga asoslangan. Erkak o'zining fo va hotpotini, mukammal sushisini va har bir cho'chqaning har bir qismini yaxshi ko'rar edi va u bu muhabbatni bo'lishishni yaxshi ko'rardi. Televizionning birinchi epizodlarining o'chmas jasorati tufayli Toni o'zining plastinkasida durian va ko'z qovoqlari va to'ng'iz go'shti bo'lgan odam sifatida tanildi. Bunday haddan ziyod televizorlar yaxshi va esda qolarli bo'ladi. Axir, ayniqsa, siz birinchi marta muhitda boshlaganingizda, siz yo'qotadigan hech narsaga ega bo'lmaysiz va kobra yuragini yeb qo'ygan odamga aylanasiz.

Ko'zga tashlanmagan narsa, uning oddiy narsalardan zavqlanish qobiliyati edi, tasvirga olinmagan paytda, ayniqsa, dunyoning ko'p qismini ko'rgan va tatib ko'rgan. Masalan, Yaponiyada bo'lganimizda, Toni va men Kanazavadan Tokioga Shinkansenni olib keldik, ekipaj (va ularning o'nlab kamera uskunalari) mikroavtobusda sayohat qildi.  

Biz eskalator bilan platformaga ko'tarilganimizda, Toni bir necha metr narida o'nlab turdagi issiq va sovuq kofe ichimliklar bilan jihozlangan odatiy, ammo o'ziga xos yapon otomatini ko'rdi. U bir tomoni bilan chamadonini tortib, ikkinchi qo'li bilan kamzulining cho'ntagidan tangalar qazib, shu tomonga qarab ketdi. U shu zahotiyoq Tommi Li Jonsning yuzi bilan bezatilgan konservalangan qahvaning yangilikiga bo'lgan ishtiyoqi shunchalik charchab ketdiki, u mashinadan buyurtma berib qizdirilgan edi, shuning uchun u poezd chiptasi qog'ozdan chayqalayotganidan bexabar edi. platforma tagiga cho'ntak, erta bahorda shamolda yo'l chetiga yaqin kasal bo'lib raqsga tushadi.  

Ochig'ini aytadigan bo'lsak, Tokioga boradigan poezdni o'tkazib yuborish, ochig'ini aytganda, ichkilikboz ichimlikning yangilikidan bahramand bo'lishning niyati bo'larmidi? Yaxshiyamki, biz ikkalamiz ham tezda mashinaga yugurdik, men esa uchib ketish chiptasini quvib yubordim va biz buni apost bilmasdik.

Men bu erda piyoda piyoz go'shti va konservalangan qahva, Vyetnam bozoridagi non va kosalar bilan, shuningdek, sayohatda Toni Burdenning afsonaviy va sarguzashtli versiyasini ijaraga berganlar uchun shaxsiy samolyotdagi ikra tajribalari bilan o'rtoqlashdim. bolalar aytganidek, ijarasiz, ularning boshlarida yashanglar. Bilaman, men u erda bo'lganman va uzoqqa borish uchun ko'p vaqt va pul sarflaganman, va juda och yoki charchagan paytlarimda "narsalarni qidirish" ga borishga o'zimning umidsizlikka uchragan xohishimdan uyalgandim. yotoqda bir sumka chip yeying. Toni nima deb o'ylardi?  

Shunda men eslayman, men televizorda emasman, hech kim menga nima yeyayotgani haqida qayg'urmaydi va ehtimol, uyqudan keyin men o'zimni sarguzashtlarga tayyorman. Va men Shri -Lankada Toni bilan sayohat qilganimni eslayman.    

Biz orol davlatining shimoliy qismidagi Yaffnada mashinada edik, faqat Maday festivalida uzoq va issiq suratga tushdik, u kechgacha davom etadi.    

"Bu erda," - dedi Toni ovoz chiqarib, - "Maday festivali - hindular uchun ma'naviy qarzlarini muvozanatlash uchun yilning eng yaxshi kuni. Imonlilar sadoqatni Kavadis deb nomlangan og'ir azob -uqubatlarga yoki yuk qarzlariga dosh berish orqali ko'rsatadilar.

Meva va gullar bilan bezatilgan kranlarga osilib, go'shtlari ilib qo'yilgan yigitlar, tagliklari mix bilan mixlangan poyabzal ustida yurgan yosh qizlar, boshqalari esa zarb asboblarida o'ynab, qo'shiq kuylashdi va raqsga tushishdi. Men mashina oynasi orqali muqaddas tomoshani tomosha qildim va qaradim va telefoniga chuqur ko'milgan Toni ko'rdim. U mehmonxona yaqinida KFC bor yoki yo'qligini aniqlashga harakat qilardi. Yo'nalish boshlanishidan oldin uzoq vaqt davomida B-rolini o'rnatish va tortishish paytida bir necha hovuch pishirilgan guruch yo'q edi va u ekipaji issiq, och va uydan juda uzoqda ekanligini bilardi.

KFC -da, men mahalliy aholi guruhlari orasida bir necha chelak buyurtma qilishni kutardim, va mehmonxonaning tepasida biz stol va stullarni yig'dik, g'arbiy fastfud taomlari va pechenelarini yeb, Toni va ekipaj a'zolari va ularning kulgili hikoyalarini tingladik. yo'ldan. U bo'shashgan, baxtli va do'stlarini ovqatlantirishdan va ko'ngilxushlikdan mamnun ko'rinardi. Toni bilan birga ovqatlanish va sayohat qilish ham shunday edi.

Oldindan buyurtma World Travel: An Irreverent Guide by Anthony Bourdain and Laurie Woolever (ECCO, April 20. 2021)


What It Was Like to Eat with Anthony Bourdain

Tony wouldn't have judged you for eating a hamburger in your hotel bed.

I am occasionally asked, "What was it like to eat and travel with Tony Bourdain?"

As his assistant and co-author, I visited various of Tony&aposs filming sets around the world, but only ate on camera with him once, at Aqueduct Racetrack, in Queens, New York, where I live. While we watched the horses, we drank unremarkable domestic beer from wobbly plastic cups and ate the same spicy, savory, almost certainly mass-produced, frozen, and microwaved or deep-fried Jamaican beef patties that you can find in any grocery store or New York City public school cafeteria. Clearly, memorable food wasn&apost the point of the scene, but we really enjoyed those beef patties, which ended up being memorable as the right thing for that context: a salty, crisp-yet-soft booze cushion, eaten with one hand while the other smacks a rolled-up racing form against the rail. 

Of course at times, eating and traveling with Tony was exactly as decadent as you might expect. While in San Francisco to promote our cookbook, Appetites, he sent me on an extremely swanky scavenger hunt for a meal of Dungeness crab, plus caviar, sour cream, red onion, salty potato chips, and chilled Champagne to be served the following night to our small entourage as we departed via private jet to Denver, the final stop of book tour. He explicitly requested perfection. "Ask yourself," he said, "would Jeremiah Tower approve?" 

In Vietnam, I rode behind him on a scooter, gently leaning into the turns as he navigated the streets and avenues of central Huế, between the hushed, luxurious, old colonial hotel and the lively, crowded Dong Ba market. We were there for a bowl of Bún bò Huế, cooked by a woman named Kim Chau, who had been doing it in the same place, in the same way, for decades.

In his TV voiceover, Tony called Bún bò Huế "a wonder of flavor and texture, the greatest soup in the world." Chau&aposs broth was a meaty, spicy, deeply funky, and pleasant thing, within which bobbed tender beef shank, crab dumplings, rice noodles, shredded banana blossoms, fiery chili sauce, and one rich, wobbly rectangle of huyết—gelatinized pig&aposs blood. I huddled out of view with the director and producer while Tony slurped his soup on camera. Once the scene was wrapped, he ordered a bowl for me, and I ate it, perched on a stool, pulled up to a battered aluminum counter, while the buying and selling of vegetables and clothing and dishes and spices and fish and meat and incense and flowers carried on all around us. 

There persists a myth about Tony that, whenever he was hungry𠅊nd in this myth, he was always hungry—he would, without fail, seek out the best, most "authentic," most intense, most attention-seeking dish, anywhere he was in the world. 

As with any myth, it&aposs based on truth. The man loved his pho and hotpot and perfect sushi and every part of every pig, and he loved to share that love. And, owing to some of the indelible bravado of his earliest episodes of television, Tony became known as the guy with durian and seal eyeballs and warthog rectum on his plate. These kinds of extremes make for good and memorable television. After all, especially when you&aposre first starting out in the medium, you have nothing to lose, and everything to gain by becoming known as the guy who ate the beating cobra heart.

What may have gone unnoticed was his capacity to delight in the simplest things, in an un-filmed moment, especially given how much of the world he had seen and tasted. For instance, while in Japan, Tony and I took a Shinkansen from Kanazawa to Tokyo, while the crew (and their dozens of cases of camera equipment) made the trip by van. 

As we ascended by escalator to the platform, Tony spotted a typical but uniquely Japanese vending machine, stocked with dozens of varieties of hot and cold canned coffee drinks, some yards away. He took off toward it, pulling his suitcase with one hand and digging for coins in his jacket pocket with the other. He was in this moment so consumed with his desire for the novelty of canned coffee, emblazoned for some reason with the face of Tommy Lee Jones, and heated to order by the machine, that he was blissfully unaware of his paper train ticket fluttering from his pocket to the platform floor, dancing sickeningly close to the edge of the tracks in the early spring breeze. 

Would it have been worth it, to miss the train to Tokyo, in order to enjoy the novelty of a frankly tinny, gut-churning beverage? Fortunately, we were both quick on our feet—him to the machine, me to chase down the flyaway ticket𠅊nd we didn&apost have to find out.

I have shared here the more pedestrian experiences of beef patties and canned coffee, along with bowls of noodles in a Vietnamese market, and caviar on a private jet for those who, when traveling, might be letting that mythically adventurous and voracious version of Tony Bourdain live in their heads, as the kids say, rent-free. I know I&aposve been there—having spent a lot of time and money to get to someplace far away, and in moments of being too hungry or tired or overwhelmed to go in search of "the thing," I&aposve felt ashamed of my own disappointing desire to eat a bag of chips in bed. What would Tony think? 

Then I remember that I am not on television, no one cares what I am eating in a private moment, and that maybe after a nap, I&aposll feel ready for adventure. And I remember a highlight of traveling with Tony in Sri Lanka.  

We were in a car in Jaffna, in the northern part of the island nation, having just wrapped a long, hot shoot at the Madai Festival, which would continue late into the night.  

"Around here," said Tony in voiceover, "the Madai Festival is the most auspicious day of the year for Hindus to balance their spiritual debts. Believers show devotion through suffering enduring acts of great pain and hardship called Kavadis, or the burden debts."

There were young men suspended by hooks through their flesh, hanging from cranes festooned with fruit and flowers, and young women walking on shoes with nails hammered into the insoles, while others played percussion instruments, chanting and dancing in a state of intense religious ecstasy. I watched the sacred spectacle play out through the car window𠅊nd looked over to see Tony with his face buried deep in his phone. He was trying to figure out if there was a KFC within walking distance of the hotel. There hadn&apost been much more than a few handfuls of cooked rice available in the long hours of setup and shooting B-roll before the procession began, and he knew that his crew were hot, hungry, and very far from home.

At KFC, I waited among groups of locals to order a few buckets, and up on the hotel&aposs rooftop we pushed together some tables and chairs, and ate some resolutely western fast food chicken and biscuits, and listened to Tony and the crew members&apos hilarious stories from the road. He looked relaxed, happy, and pleased to be feeding and entertaining his friends. This, too, was what it was like to eat and travel with Tony.

Pre-order World Travel: An Irreverent Guide by Anthony Bourdain and Laurie Woolever (ECCO, April 20. 2021)


What It Was Like to Eat with Anthony Bourdain

Tony wouldn't have judged you for eating a hamburger in your hotel bed.

I am occasionally asked, "What was it like to eat and travel with Tony Bourdain?"

As his assistant and co-author, I visited various of Tony&aposs filming sets around the world, but only ate on camera with him once, at Aqueduct Racetrack, in Queens, New York, where I live. While we watched the horses, we drank unremarkable domestic beer from wobbly plastic cups and ate the same spicy, savory, almost certainly mass-produced, frozen, and microwaved or deep-fried Jamaican beef patties that you can find in any grocery store or New York City public school cafeteria. Clearly, memorable food wasn&apost the point of the scene, but we really enjoyed those beef patties, which ended up being memorable as the right thing for that context: a salty, crisp-yet-soft booze cushion, eaten with one hand while the other smacks a rolled-up racing form against the rail. 

Of course at times, eating and traveling with Tony was exactly as decadent as you might expect. While in San Francisco to promote our cookbook, Appetites, he sent me on an extremely swanky scavenger hunt for a meal of Dungeness crab, plus caviar, sour cream, red onion, salty potato chips, and chilled Champagne to be served the following night to our small entourage as we departed via private jet to Denver, the final stop of book tour. He explicitly requested perfection. "Ask yourself," he said, "would Jeremiah Tower approve?" 

In Vietnam, I rode behind him on a scooter, gently leaning into the turns as he navigated the streets and avenues of central Huế, between the hushed, luxurious, old colonial hotel and the lively, crowded Dong Ba market. We were there for a bowl of Bún bò Huế, cooked by a woman named Kim Chau, who had been doing it in the same place, in the same way, for decades.

In his TV voiceover, Tony called Bún bò Huế "a wonder of flavor and texture, the greatest soup in the world." Chau&aposs broth was a meaty, spicy, deeply funky, and pleasant thing, within which bobbed tender beef shank, crab dumplings, rice noodles, shredded banana blossoms, fiery chili sauce, and one rich, wobbly rectangle of huyết—gelatinized pig&aposs blood. I huddled out of view with the director and producer while Tony slurped his soup on camera. Once the scene was wrapped, he ordered a bowl for me, and I ate it, perched on a stool, pulled up to a battered aluminum counter, while the buying and selling of vegetables and clothing and dishes and spices and fish and meat and incense and flowers carried on all around us. 

There persists a myth about Tony that, whenever he was hungry𠅊nd in this myth, he was always hungry—he would, without fail, seek out the best, most "authentic," most intense, most attention-seeking dish, anywhere he was in the world. 

As with any myth, it&aposs based on truth. The man loved his pho and hotpot and perfect sushi and every part of every pig, and he loved to share that love. And, owing to some of the indelible bravado of his earliest episodes of television, Tony became known as the guy with durian and seal eyeballs and warthog rectum on his plate. These kinds of extremes make for good and memorable television. After all, especially when you&aposre first starting out in the medium, you have nothing to lose, and everything to gain by becoming known as the guy who ate the beating cobra heart.

What may have gone unnoticed was his capacity to delight in the simplest things, in an un-filmed moment, especially given how much of the world he had seen and tasted. For instance, while in Japan, Tony and I took a Shinkansen from Kanazawa to Tokyo, while the crew (and their dozens of cases of camera equipment) made the trip by van. 

As we ascended by escalator to the platform, Tony spotted a typical but uniquely Japanese vending machine, stocked with dozens of varieties of hot and cold canned coffee drinks, some yards away. He took off toward it, pulling his suitcase with one hand and digging for coins in his jacket pocket with the other. He was in this moment so consumed with his desire for the novelty of canned coffee, emblazoned for some reason with the face of Tommy Lee Jones, and heated to order by the machine, that he was blissfully unaware of his paper train ticket fluttering from his pocket to the platform floor, dancing sickeningly close to the edge of the tracks in the early spring breeze. 

Would it have been worth it, to miss the train to Tokyo, in order to enjoy the novelty of a frankly tinny, gut-churning beverage? Fortunately, we were both quick on our feet—him to the machine, me to chase down the flyaway ticket𠅊nd we didn&apost have to find out.

I have shared here the more pedestrian experiences of beef patties and canned coffee, along with bowls of noodles in a Vietnamese market, and caviar on a private jet for those who, when traveling, might be letting that mythically adventurous and voracious version of Tony Bourdain live in their heads, as the kids say, rent-free. I know I&aposve been there—having spent a lot of time and money to get to someplace far away, and in moments of being too hungry or tired or overwhelmed to go in search of "the thing," I&aposve felt ashamed of my own disappointing desire to eat a bag of chips in bed. What would Tony think? 

Then I remember that I am not on television, no one cares what I am eating in a private moment, and that maybe after a nap, I&aposll feel ready for adventure. And I remember a highlight of traveling with Tony in Sri Lanka.  

We were in a car in Jaffna, in the northern part of the island nation, having just wrapped a long, hot shoot at the Madai Festival, which would continue late into the night.  

"Around here," said Tony in voiceover, "the Madai Festival is the most auspicious day of the year for Hindus to balance their spiritual debts. Believers show devotion through suffering enduring acts of great pain and hardship called Kavadis, or the burden debts."

There were young men suspended by hooks through their flesh, hanging from cranes festooned with fruit and flowers, and young women walking on shoes with nails hammered into the insoles, while others played percussion instruments, chanting and dancing in a state of intense religious ecstasy. I watched the sacred spectacle play out through the car window𠅊nd looked over to see Tony with his face buried deep in his phone. He was trying to figure out if there was a KFC within walking distance of the hotel. There hadn&apost been much more than a few handfuls of cooked rice available in the long hours of setup and shooting B-roll before the procession began, and he knew that his crew were hot, hungry, and very far from home.

At KFC, I waited among groups of locals to order a few buckets, and up on the hotel&aposs rooftop we pushed together some tables and chairs, and ate some resolutely western fast food chicken and biscuits, and listened to Tony and the crew members&apos hilarious stories from the road. He looked relaxed, happy, and pleased to be feeding and entertaining his friends. This, too, was what it was like to eat and travel with Tony.

Pre-order World Travel: An Irreverent Guide by Anthony Bourdain and Laurie Woolever (ECCO, April 20. 2021)


What It Was Like to Eat with Anthony Bourdain

Tony wouldn't have judged you for eating a hamburger in your hotel bed.

I am occasionally asked, "What was it like to eat and travel with Tony Bourdain?"

As his assistant and co-author, I visited various of Tony&aposs filming sets around the world, but only ate on camera with him once, at Aqueduct Racetrack, in Queens, New York, where I live. While we watched the horses, we drank unremarkable domestic beer from wobbly plastic cups and ate the same spicy, savory, almost certainly mass-produced, frozen, and microwaved or deep-fried Jamaican beef patties that you can find in any grocery store or New York City public school cafeteria. Clearly, memorable food wasn&apost the point of the scene, but we really enjoyed those beef patties, which ended up being memorable as the right thing for that context: a salty, crisp-yet-soft booze cushion, eaten with one hand while the other smacks a rolled-up racing form against the rail. 

Of course at times, eating and traveling with Tony was exactly as decadent as you might expect. While in San Francisco to promote our cookbook, Appetites, he sent me on an extremely swanky scavenger hunt for a meal of Dungeness crab, plus caviar, sour cream, red onion, salty potato chips, and chilled Champagne to be served the following night to our small entourage as we departed via private jet to Denver, the final stop of book tour. He explicitly requested perfection. "Ask yourself," he said, "would Jeremiah Tower approve?" 

In Vietnam, I rode behind him on a scooter, gently leaning into the turns as he navigated the streets and avenues of central Huế, between the hushed, luxurious, old colonial hotel and the lively, crowded Dong Ba market. We were there for a bowl of Bún bò Huế, cooked by a woman named Kim Chau, who had been doing it in the same place, in the same way, for decades.

In his TV voiceover, Tony called Bún bò Huế "a wonder of flavor and texture, the greatest soup in the world." Chau&aposs broth was a meaty, spicy, deeply funky, and pleasant thing, within which bobbed tender beef shank, crab dumplings, rice noodles, shredded banana blossoms, fiery chili sauce, and one rich, wobbly rectangle of huyết—gelatinized pig&aposs blood. I huddled out of view with the director and producer while Tony slurped his soup on camera. Once the scene was wrapped, he ordered a bowl for me, and I ate it, perched on a stool, pulled up to a battered aluminum counter, while the buying and selling of vegetables and clothing and dishes and spices and fish and meat and incense and flowers carried on all around us. 

There persists a myth about Tony that, whenever he was hungry𠅊nd in this myth, he was always hungry—he would, without fail, seek out the best, most "authentic," most intense, most attention-seeking dish, anywhere he was in the world. 

As with any myth, it&aposs based on truth. The man loved his pho and hotpot and perfect sushi and every part of every pig, and he loved to share that love. And, owing to some of the indelible bravado of his earliest episodes of television, Tony became known as the guy with durian and seal eyeballs and warthog rectum on his plate. These kinds of extremes make for good and memorable television. After all, especially when you&aposre first starting out in the medium, you have nothing to lose, and everything to gain by becoming known as the guy who ate the beating cobra heart.

What may have gone unnoticed was his capacity to delight in the simplest things, in an un-filmed moment, especially given how much of the world he had seen and tasted. For instance, while in Japan, Tony and I took a Shinkansen from Kanazawa to Tokyo, while the crew (and their dozens of cases of camera equipment) made the trip by van. 

As we ascended by escalator to the platform, Tony spotted a typical but uniquely Japanese vending machine, stocked with dozens of varieties of hot and cold canned coffee drinks, some yards away. He took off toward it, pulling his suitcase with one hand and digging for coins in his jacket pocket with the other. He was in this moment so consumed with his desire for the novelty of canned coffee, emblazoned for some reason with the face of Tommy Lee Jones, and heated to order by the machine, that he was blissfully unaware of his paper train ticket fluttering from his pocket to the platform floor, dancing sickeningly close to the edge of the tracks in the early spring breeze. 

Would it have been worth it, to miss the train to Tokyo, in order to enjoy the novelty of a frankly tinny, gut-churning beverage? Fortunately, we were both quick on our feet—him to the machine, me to chase down the flyaway ticket𠅊nd we didn&apost have to find out.

I have shared here the more pedestrian experiences of beef patties and canned coffee, along with bowls of noodles in a Vietnamese market, and caviar on a private jet for those who, when traveling, might be letting that mythically adventurous and voracious version of Tony Bourdain live in their heads, as the kids say, rent-free. I know I&aposve been there—having spent a lot of time and money to get to someplace far away, and in moments of being too hungry or tired or overwhelmed to go in search of "the thing," I&aposve felt ashamed of my own disappointing desire to eat a bag of chips in bed. What would Tony think? 

Then I remember that I am not on television, no one cares what I am eating in a private moment, and that maybe after a nap, I&aposll feel ready for adventure. And I remember a highlight of traveling with Tony in Sri Lanka.  

We were in a car in Jaffna, in the northern part of the island nation, having just wrapped a long, hot shoot at the Madai Festival, which would continue late into the night.  

"Around here," said Tony in voiceover, "the Madai Festival is the most auspicious day of the year for Hindus to balance their spiritual debts. Believers show devotion through suffering enduring acts of great pain and hardship called Kavadis, or the burden debts."

There were young men suspended by hooks through their flesh, hanging from cranes festooned with fruit and flowers, and young women walking on shoes with nails hammered into the insoles, while others played percussion instruments, chanting and dancing in a state of intense religious ecstasy. I watched the sacred spectacle play out through the car window𠅊nd looked over to see Tony with his face buried deep in his phone. He was trying to figure out if there was a KFC within walking distance of the hotel. There hadn&apost been much more than a few handfuls of cooked rice available in the long hours of setup and shooting B-roll before the procession began, and he knew that his crew were hot, hungry, and very far from home.

At KFC, I waited among groups of locals to order a few buckets, and up on the hotel&aposs rooftop we pushed together some tables and chairs, and ate some resolutely western fast food chicken and biscuits, and listened to Tony and the crew members&apos hilarious stories from the road. He looked relaxed, happy, and pleased to be feeding and entertaining his friends. This, too, was what it was like to eat and travel with Tony.

Pre-order World Travel: An Irreverent Guide by Anthony Bourdain and Laurie Woolever (ECCO, April 20. 2021)


What It Was Like to Eat with Anthony Bourdain

Tony wouldn't have judged you for eating a hamburger in your hotel bed.

I am occasionally asked, "What was it like to eat and travel with Tony Bourdain?"

As his assistant and co-author, I visited various of Tony&aposs filming sets around the world, but only ate on camera with him once, at Aqueduct Racetrack, in Queens, New York, where I live. While we watched the horses, we drank unremarkable domestic beer from wobbly plastic cups and ate the same spicy, savory, almost certainly mass-produced, frozen, and microwaved or deep-fried Jamaican beef patties that you can find in any grocery store or New York City public school cafeteria. Clearly, memorable food wasn&apost the point of the scene, but we really enjoyed those beef patties, which ended up being memorable as the right thing for that context: a salty, crisp-yet-soft booze cushion, eaten with one hand while the other smacks a rolled-up racing form against the rail. 

Of course at times, eating and traveling with Tony was exactly as decadent as you might expect. While in San Francisco to promote our cookbook, Appetites, he sent me on an extremely swanky scavenger hunt for a meal of Dungeness crab, plus caviar, sour cream, red onion, salty potato chips, and chilled Champagne to be served the following night to our small entourage as we departed via private jet to Denver, the final stop of book tour. He explicitly requested perfection. "Ask yourself," he said, "would Jeremiah Tower approve?" 

In Vietnam, I rode behind him on a scooter, gently leaning into the turns as he navigated the streets and avenues of central Huế, between the hushed, luxurious, old colonial hotel and the lively, crowded Dong Ba market. We were there for a bowl of Bún bò Huế, cooked by a woman named Kim Chau, who had been doing it in the same place, in the same way, for decades.

In his TV voiceover, Tony called Bún bò Huế "a wonder of flavor and texture, the greatest soup in the world." Chau&aposs broth was a meaty, spicy, deeply funky, and pleasant thing, within which bobbed tender beef shank, crab dumplings, rice noodles, shredded banana blossoms, fiery chili sauce, and one rich, wobbly rectangle of huyết—gelatinized pig&aposs blood. I huddled out of view with the director and producer while Tony slurped his soup on camera. Once the scene was wrapped, he ordered a bowl for me, and I ate it, perched on a stool, pulled up to a battered aluminum counter, while the buying and selling of vegetables and clothing and dishes and spices and fish and meat and incense and flowers carried on all around us. 

There persists a myth about Tony that, whenever he was hungry𠅊nd in this myth, he was always hungry—he would, without fail, seek out the best, most "authentic," most intense, most attention-seeking dish, anywhere he was in the world. 

As with any myth, it&aposs based on truth. The man loved his pho and hotpot and perfect sushi and every part of every pig, and he loved to share that love. And, owing to some of the indelible bravado of his earliest episodes of television, Tony became known as the guy with durian and seal eyeballs and warthog rectum on his plate. These kinds of extremes make for good and memorable television. After all, especially when you&aposre first starting out in the medium, you have nothing to lose, and everything to gain by becoming known as the guy who ate the beating cobra heart.

What may have gone unnoticed was his capacity to delight in the simplest things, in an un-filmed moment, especially given how much of the world he had seen and tasted. For instance, while in Japan, Tony and I took a Shinkansen from Kanazawa to Tokyo, while the crew (and their dozens of cases of camera equipment) made the trip by van. 

As we ascended by escalator to the platform, Tony spotted a typical but uniquely Japanese vending machine, stocked with dozens of varieties of hot and cold canned coffee drinks, some yards away. He took off toward it, pulling his suitcase with one hand and digging for coins in his jacket pocket with the other. He was in this moment so consumed with his desire for the novelty of canned coffee, emblazoned for some reason with the face of Tommy Lee Jones, and heated to order by the machine, that he was blissfully unaware of his paper train ticket fluttering from his pocket to the platform floor, dancing sickeningly close to the edge of the tracks in the early spring breeze. 

Would it have been worth it, to miss the train to Tokyo, in order to enjoy the novelty of a frankly tinny, gut-churning beverage? Fortunately, we were both quick on our feet—him to the machine, me to chase down the flyaway ticket𠅊nd we didn&apost have to find out.

I have shared here the more pedestrian experiences of beef patties and canned coffee, along with bowls of noodles in a Vietnamese market, and caviar on a private jet for those who, when traveling, might be letting that mythically adventurous and voracious version of Tony Bourdain live in their heads, as the kids say, rent-free. I know I&aposve been there—having spent a lot of time and money to get to someplace far away, and in moments of being too hungry or tired or overwhelmed to go in search of "the thing," I&aposve felt ashamed of my own disappointing desire to eat a bag of chips in bed. What would Tony think? 

Then I remember that I am not on television, no one cares what I am eating in a private moment, and that maybe after a nap, I&aposll feel ready for adventure. And I remember a highlight of traveling with Tony in Sri Lanka.  

We were in a car in Jaffna, in the northern part of the island nation, having just wrapped a long, hot shoot at the Madai Festival, which would continue late into the night.  

"Around here," said Tony in voiceover, "the Madai Festival is the most auspicious day of the year for Hindus to balance their spiritual debts. Believers show devotion through suffering enduring acts of great pain and hardship called Kavadis, or the burden debts."

There were young men suspended by hooks through their flesh, hanging from cranes festooned with fruit and flowers, and young women walking on shoes with nails hammered into the insoles, while others played percussion instruments, chanting and dancing in a state of intense religious ecstasy. I watched the sacred spectacle play out through the car window𠅊nd looked over to see Tony with his face buried deep in his phone. He was trying to figure out if there was a KFC within walking distance of the hotel. There hadn&apost been much more than a few handfuls of cooked rice available in the long hours of setup and shooting B-roll before the procession began, and he knew that his crew were hot, hungry, and very far from home.

At KFC, I waited among groups of locals to order a few buckets, and up on the hotel&aposs rooftop we pushed together some tables and chairs, and ate some resolutely western fast food chicken and biscuits, and listened to Tony and the crew members&apos hilarious stories from the road. He looked relaxed, happy, and pleased to be feeding and entertaining his friends. This, too, was what it was like to eat and travel with Tony.

Pre-order World Travel: An Irreverent Guide by Anthony Bourdain and Laurie Woolever (ECCO, April 20. 2021)


What It Was Like to Eat with Anthony Bourdain

Tony wouldn't have judged you for eating a hamburger in your hotel bed.

I am occasionally asked, "What was it like to eat and travel with Tony Bourdain?"

As his assistant and co-author, I visited various of Tony&aposs filming sets around the world, but only ate on camera with him once, at Aqueduct Racetrack, in Queens, New York, where I live. While we watched the horses, we drank unremarkable domestic beer from wobbly plastic cups and ate the same spicy, savory, almost certainly mass-produced, frozen, and microwaved or deep-fried Jamaican beef patties that you can find in any grocery store or New York City public school cafeteria. Clearly, memorable food wasn&apost the point of the scene, but we really enjoyed those beef patties, which ended up being memorable as the right thing for that context: a salty, crisp-yet-soft booze cushion, eaten with one hand while the other smacks a rolled-up racing form against the rail. 

Of course at times, eating and traveling with Tony was exactly as decadent as you might expect. While in San Francisco to promote our cookbook, Appetites, he sent me on an extremely swanky scavenger hunt for a meal of Dungeness crab, plus caviar, sour cream, red onion, salty potato chips, and chilled Champagne to be served the following night to our small entourage as we departed via private jet to Denver, the final stop of book tour. He explicitly requested perfection. "Ask yourself," he said, "would Jeremiah Tower approve?" 

In Vietnam, I rode behind him on a scooter, gently leaning into the turns as he navigated the streets and avenues of central Huế, between the hushed, luxurious, old colonial hotel and the lively, crowded Dong Ba market. We were there for a bowl of Bún bò Huế, cooked by a woman named Kim Chau, who had been doing it in the same place, in the same way, for decades.

In his TV voiceover, Tony called Bún bò Huế "a wonder of flavor and texture, the greatest soup in the world." Chau&aposs broth was a meaty, spicy, deeply funky, and pleasant thing, within which bobbed tender beef shank, crab dumplings, rice noodles, shredded banana blossoms, fiery chili sauce, and one rich, wobbly rectangle of huyết—gelatinized pig&aposs blood. I huddled out of view with the director and producer while Tony slurped his soup on camera. Once the scene was wrapped, he ordered a bowl for me, and I ate it, perched on a stool, pulled up to a battered aluminum counter, while the buying and selling of vegetables and clothing and dishes and spices and fish and meat and incense and flowers carried on all around us. 

There persists a myth about Tony that, whenever he was hungry𠅊nd in this myth, he was always hungry—he would, without fail, seek out the best, most "authentic," most intense, most attention-seeking dish, anywhere he was in the world. 

As with any myth, it&aposs based on truth. The man loved his pho and hotpot and perfect sushi and every part of every pig, and he loved to share that love. And, owing to some of the indelible bravado of his earliest episodes of television, Tony became known as the guy with durian and seal eyeballs and warthog rectum on his plate. These kinds of extremes make for good and memorable television. After all, especially when you&aposre first starting out in the medium, you have nothing to lose, and everything to gain by becoming known as the guy who ate the beating cobra heart.

What may have gone unnoticed was his capacity to delight in the simplest things, in an un-filmed moment, especially given how much of the world he had seen and tasted. For instance, while in Japan, Tony and I took a Shinkansen from Kanazawa to Tokyo, while the crew (and their dozens of cases of camera equipment) made the trip by van. 

As we ascended by escalator to the platform, Tony spotted a typical but uniquely Japanese vending machine, stocked with dozens of varieties of hot and cold canned coffee drinks, some yards away. He took off toward it, pulling his suitcase with one hand and digging for coins in his jacket pocket with the other. He was in this moment so consumed with his desire for the novelty of canned coffee, emblazoned for some reason with the face of Tommy Lee Jones, and heated to order by the machine, that he was blissfully unaware of his paper train ticket fluttering from his pocket to the platform floor, dancing sickeningly close to the edge of the tracks in the early spring breeze. 

Would it have been worth it, to miss the train to Tokyo, in order to enjoy the novelty of a frankly tinny, gut-churning beverage? Fortunately, we were both quick on our feet—him to the machine, me to chase down the flyaway ticket𠅊nd we didn&apost have to find out.

I have shared here the more pedestrian experiences of beef patties and canned coffee, along with bowls of noodles in a Vietnamese market, and caviar on a private jet for those who, when traveling, might be letting that mythically adventurous and voracious version of Tony Bourdain live in their heads, as the kids say, rent-free. I know I&aposve been there—having spent a lot of time and money to get to someplace far away, and in moments of being too hungry or tired or overwhelmed to go in search of "the thing," I&aposve felt ashamed of my own disappointing desire to eat a bag of chips in bed. What would Tony think? 

Then I remember that I am not on television, no one cares what I am eating in a private moment, and that maybe after a nap, I&aposll feel ready for adventure. And I remember a highlight of traveling with Tony in Sri Lanka.  

We were in a car in Jaffna, in the northern part of the island nation, having just wrapped a long, hot shoot at the Madai Festival, which would continue late into the night.  

"Around here," said Tony in voiceover, "the Madai Festival is the most auspicious day of the year for Hindus to balance their spiritual debts. Believers show devotion through suffering enduring acts of great pain and hardship called Kavadis, or the burden debts."

There were young men suspended by hooks through their flesh, hanging from cranes festooned with fruit and flowers, and young women walking on shoes with nails hammered into the insoles, while others played percussion instruments, chanting and dancing in a state of intense religious ecstasy. I watched the sacred spectacle play out through the car window𠅊nd looked over to see Tony with his face buried deep in his phone. He was trying to figure out if there was a KFC within walking distance of the hotel. There hadn&apost been much more than a few handfuls of cooked rice available in the long hours of setup and shooting B-roll before the procession began, and he knew that his crew were hot, hungry, and very far from home.

At KFC, I waited among groups of locals to order a few buckets, and up on the hotel&aposs rooftop we pushed together some tables and chairs, and ate some resolutely western fast food chicken and biscuits, and listened to Tony and the crew members&apos hilarious stories from the road. He looked relaxed, happy, and pleased to be feeding and entertaining his friends. This, too, was what it was like to eat and travel with Tony.

Pre-order World Travel: An Irreverent Guide by Anthony Bourdain and Laurie Woolever (ECCO, April 20. 2021)


What It Was Like to Eat with Anthony Bourdain

Tony wouldn't have judged you for eating a hamburger in your hotel bed.

I am occasionally asked, "What was it like to eat and travel with Tony Bourdain?"

As his assistant and co-author, I visited various of Tony&aposs filming sets around the world, but only ate on camera with him once, at Aqueduct Racetrack, in Queens, New York, where I live. While we watched the horses, we drank unremarkable domestic beer from wobbly plastic cups and ate the same spicy, savory, almost certainly mass-produced, frozen, and microwaved or deep-fried Jamaican beef patties that you can find in any grocery store or New York City public school cafeteria. Clearly, memorable food wasn&apost the point of the scene, but we really enjoyed those beef patties, which ended up being memorable as the right thing for that context: a salty, crisp-yet-soft booze cushion, eaten with one hand while the other smacks a rolled-up racing form against the rail. 

Of course at times, eating and traveling with Tony was exactly as decadent as you might expect. While in San Francisco to promote our cookbook, Appetites, he sent me on an extremely swanky scavenger hunt for a meal of Dungeness crab, plus caviar, sour cream, red onion, salty potato chips, and chilled Champagne to be served the following night to our small entourage as we departed via private jet to Denver, the final stop of book tour. He explicitly requested perfection. "Ask yourself," he said, "would Jeremiah Tower approve?" 

In Vietnam, I rode behind him on a scooter, gently leaning into the turns as he navigated the streets and avenues of central Huế, between the hushed, luxurious, old colonial hotel and the lively, crowded Dong Ba market. We were there for a bowl of Bún bò Huế, cooked by a woman named Kim Chau, who had been doing it in the same place, in the same way, for decades.

In his TV voiceover, Tony called Bún bò Huế "a wonder of flavor and texture, the greatest soup in the world." Chau&aposs broth was a meaty, spicy, deeply funky, and pleasant thing, within which bobbed tender beef shank, crab dumplings, rice noodles, shredded banana blossoms, fiery chili sauce, and one rich, wobbly rectangle of huyết—gelatinized pig&aposs blood. I huddled out of view with the director and producer while Tony slurped his soup on camera. Once the scene was wrapped, he ordered a bowl for me, and I ate it, perched on a stool, pulled up to a battered aluminum counter, while the buying and selling of vegetables and clothing and dishes and spices and fish and meat and incense and flowers carried on all around us. 

There persists a myth about Tony that, whenever he was hungry𠅊nd in this myth, he was always hungry—he would, without fail, seek out the best, most "authentic," most intense, most attention-seeking dish, anywhere he was in the world. 

As with any myth, it&aposs based on truth. The man loved his pho and hotpot and perfect sushi and every part of every pig, and he loved to share that love. And, owing to some of the indelible bravado of his earliest episodes of television, Tony became known as the guy with durian and seal eyeballs and warthog rectum on his plate. These kinds of extremes make for good and memorable television. After all, especially when you&aposre first starting out in the medium, you have nothing to lose, and everything to gain by becoming known as the guy who ate the beating cobra heart.

What may have gone unnoticed was his capacity to delight in the simplest things, in an un-filmed moment, especially given how much of the world he had seen and tasted. For instance, while in Japan, Tony and I took a Shinkansen from Kanazawa to Tokyo, while the crew (and their dozens of cases of camera equipment) made the trip by van. 

As we ascended by escalator to the platform, Tony spotted a typical but uniquely Japanese vending machine, stocked with dozens of varieties of hot and cold canned coffee drinks, some yards away. He took off toward it, pulling his suitcase with one hand and digging for coins in his jacket pocket with the other. He was in this moment so consumed with his desire for the novelty of canned coffee, emblazoned for some reason with the face of Tommy Lee Jones, and heated to order by the machine, that he was blissfully unaware of his paper train ticket fluttering from his pocket to the platform floor, dancing sickeningly close to the edge of the tracks in the early spring breeze. 

Would it have been worth it, to miss the train to Tokyo, in order to enjoy the novelty of a frankly tinny, gut-churning beverage? Fortunately, we were both quick on our feet—him to the machine, me to chase down the flyaway ticket𠅊nd we didn&apost have to find out.

I have shared here the more pedestrian experiences of beef patties and canned coffee, along with bowls of noodles in a Vietnamese market, and caviar on a private jet for those who, when traveling, might be letting that mythically adventurous and voracious version of Tony Bourdain live in their heads, as the kids say, rent-free. I know I&aposve been there—having spent a lot of time and money to get to someplace far away, and in moments of being too hungry or tired or overwhelmed to go in search of "the thing," I&aposve felt ashamed of my own disappointing desire to eat a bag of chips in bed. What would Tony think? 

Then I remember that I am not on television, no one cares what I am eating in a private moment, and that maybe after a nap, I&aposll feel ready for adventure. And I remember a highlight of traveling with Tony in Sri Lanka.  

We were in a car in Jaffna, in the northern part of the island nation, having just wrapped a long, hot shoot at the Madai Festival, which would continue late into the night.  

"Around here," said Tony in voiceover, "the Madai Festival is the most auspicious day of the year for Hindus to balance their spiritual debts. Imonlilar sadoqatni Kavadis deb nomlangan og'ir azob -uqubatlarga yoki yuk qarzlariga dosh berish orqali ko'rsatadilar.

Meva va gullar bilan bezatilgan kranlarga osilib, go'shtlari ilib qo'yilgan yigitlar, tagliklari mix bilan mixlangan poyabzal ustida yurgan yosh qizlar, boshqalari esa zarb asboblarida o'ynab, qo'shiq kuylashdi va raqsga tushishdi. Men mashina oynasi orqali muqaddas tomoshani tomosha qildim va qaradim va telefoniga chuqur ko'milgan Toni ko'rdim. U mehmonxona yaqinida KFC bor yoki yo'qligini aniqlashga harakat qilardi. Yo'nalish boshlanishidan oldin uzoq vaqt davomida B-rolini o'rnatish va tortishish paytida bir necha hovuch pishirilgan guruch yo'q edi va u ekipaji issiq, och va uydan juda uzoqda ekanligini bilardi.

KFC -da, men mahalliy aholi guruhlari orasida bir necha chelak buyurtma qilishni kutardim, va mehmonxonaning tepasida biz stol va stullarni yig'dik, g'arbiy fastfud taomlari va pechenelarini yeb, Toni va ekipaj a'zolari va ularning kulgili hikoyalarini tingladik. yo'ldan. U bo'shashgan, baxtli va do'stlarini ovqatlantirishdan va ko'ngilxushlikdan mamnun ko'rinardi. Toni bilan birga ovqatlanish va sayohat qilish ham shunday edi.

Oldindan buyurtma Dunyo bo'ylab sayohat: hurmatsiz qo'llanma Muallif: Entoni Burdain va Lori Vulver (ECCO, 20 -aprel, 2021)


Videoni tomosha qiling: Стрибки з парашутом, Київ, Чайка. (Oktyabr 2021).