No Reservations

I think one of the best shows on television right now is Anthony Bourdain: No Reservations. It is about a reluctant food celebrity guy, author, culinary adventurer, drinker, smoker, and hedonist and his journey to find people and places far beyond the realm of food. It is wanderlust at its best. He avoids touristy traps and other Westerners on his trips as much as possible and shows the real essence of the place. It is very good to hear that the Travel Channel has decided to bring the show back for a third season.

I just read an interview with Bourdain on Bookslut. Here is an excerpt:

Where are you going in the third season of No Reservations?

Sao Paulo, hopefully Tehran, Shanghai, Hong Kong, Moscow perhaps, we’re looking at Madagascar, maybe another LA show. We have in the can Korea, Ghana, and we’re about to do a Pacific Northwest show with Chuck Palahniuk, and Beirut.

How does one travel to Tehran, diplomatically? How do you get in?

I don’t know. I don’t think it’s a problem. I can always go as a journalist.

Where else do you want to go?

I’m going everywhere. I decide the destinations. If there is a driving agenda, it’s how many Asia shows can I shove down the network’s throat. That’s really it. You think we can go to Vietnam again yet?

They’re pretty open to all of your ideas?

They haven’t said no to anywhere. They cut two words that I’m aware of. I’ve disagreed with them on one edit in the entire show.

What was it?

“Liquid doobage.”

They thought that was not appropriate? You’ve said some worse things.

I know! I don’t think they understood what “fisting a Samoan” was. But really that’s it. There are places I’m really anxious to get to or get back to. China. Mainland China. Vietnam, obviously. Laos, Burma. I’d love to do a Tokyo show. That’s just pure fun for me, and to be forced to learn every day. I’m always awake in Asia. Oh, and we have an Ireland show in the can.

You have a very hedonist approach to food.

It’s the death of pleasure when your waiter takes ten minutes to tell you the bloodline of your tomato. I don’t care. I’m already having a bad time. Is it good? It speaks for itself. It’s nonsense. Excess description, excess information. The truth’s in the dining experience. It’s as primeval as it gets, or it should be. That’s the way chefs eat.