{"id":6947,"date":"2018-06-12T20:12:17","date_gmt":"2018-06-13T00:12:17","guid":{"rendered":"http:\/\/idavox.com\/?p=6947"},"modified":"2018-06-12T20:12:17","modified_gmt":"2018-06-13T00:12:17","slug":"anthony-bourdain-rest-in-peace","status":"publish","type":"post","link":"https:\/\/idavox.com\/index.php\/2018\/06\/12\/anthony-bourdain-rest-in-peace\/","title":{"rendered":"Anthony Bourdain, Rest In Peace"},"content":{"rendered":"

The following is an interview that Kam Williams had done four years ago with Anthony Bourdain, who sadly committed suicide late last week at the age of 61. We are going to miss him.<\/strong><\/p>\n

Kam Williams<\/strong><\/p>\n

A Treasured Tete-a-Tete with the Late Great Chef<\/strong><\/p>\n

Chef, author and world traveler Anthony Bourdain was an outspoken trailblazer with unique insights about food, culture and current events. In this 2014 interview, we spoke about his life, career and his Peabody and Emmy-winning TV-series, Parts Unknown.<\/em><\/p>\n

Kam Williams:<\/strong> Hi Anthony, thanks for the interview. I love the show. I\u2019m honored to have this opportunity to speak with you.<\/p>\n

Anthony Bourdain:<\/strong> Oh no, my pleasure, Kam.<\/p>\n

KW:<\/strong> Congratulations on the his Peabody and Emmys for Parts Unknown.<\/p>\n

AB:<\/strong> Thank you. It feels good.<\/p>\n

KW:<\/strong> I told my readers I\u2019d be interviewing you. So, I\u2019ll be mixing their questions for you in with my own. The first is from editor\/Legist Patricia Turnier who is French Canadian. She says: You have French background and you\u2019re fascinated with French cuisine. Do you speak the language?<\/p>\n

AB:<\/strong> Yes, badly. But my French definitely improves the more I drink, as I worry less and less about absolutely perfect grammar. [Chuckles] I do speak and understand the language, just not particularly well.<\/p>\n

KW:<\/strong> Patricia also asks: Did you spend any summers in France with your parents growing up?<\/p>\n

AB:<\/strong> Just a few. Two or three. Three summers, I think.<\/p>\n

KW:<\/strong> Patricia says: you are an excellent writer. What is the best advice you have for young writers about cultivating a unique writing style with a sophisticated voice like yours?<\/p>\n

AB:<\/strong> Wow! That\u2019s hard to say\u2026 I just don\u2019t know\u2026 Be true to yourself. I write quickly with a sense of urgency. I don\u2019t edit myself out of existence, meaning I\u2019ll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence. I listen a lot to how people speak. I\u2019ve read a great many good books in my life. I had some excellent English teachers. Surely, those things were helpful.<\/p>\n

KW:<\/strong> Besides your books, the show is extremely well-written. Do you have a hand in that?<\/p>\n

AB:<\/strong> I write the voiceover as part of the editing process, some of it beforehand. Working with the producer, we\u2019ll sort of hash out the flow of each show, the sequence of events, and the general framework. And maybe there will be some writing as well that they can edit to. But much of it is done afterwards. It\u2019s a long and interactive process that takes about 9 to12 weeks sometimes, per show. So, a lot of attention is paid. I\u2019m very aware that we\u2019re telling a story here, and that we want to tell it in the most compelling, honest and accurate way we can.<\/p>\n

KW:<\/strong> I\u2019m not surprised to hear that you wear several different hats on the show, since you strike me as one of these versatile, multi-talents like David Byrne.<\/p>\n

AB:<\/strong> I wouldn\u2019t want to compare myself to David Byrne whom I consider a genius, but what I think what we have in common is that he\u2019s also a guy who is very interested in the world and who has a lot of passions beyond singing and playing guitar. Clearly, if you track his career, you see a great many collaborations with interesting artists, and his work reflects whatever\u2019s turning him on that year. In that sense, what a great way to live, if you could always do things that interest you, and do them with people who interest you.<\/p>\n

KW:<\/strong> Editor Lisa Loving says: This is tough because you have already been asked everything from your worst meal ever [unwashed warthog rectum] to the most disgusting food you ever ate [McDonald\u2019s]. Would you mind comparing McDonald\u2019s to some of the wildest dishes you\u2019ve sampled on the show?<\/p>\n

AB:<\/strong> I think it\u2019s very hard to make an argument that a Chicken McNugget is either chicken or a nugget? If you\u2019re eating unwholesome, street food in a country where they have to make do with whatever scraps are left to them, at least you know what it is, and generally have some sense of where it came from. Whereas a McNugget, to my way of thinking, is a Frankenfood whose name doesn\u2019t necessarily reflect what it is. I\u2019m still not sure what it is. Listen, Kam, when drunk, I will eat a McNugget. It\u2019s not the worst tasting thing in the world, but it\u2019s one of the things I\u2019m least likely to eat, because I choose not to.<\/p>\n

KW:<\/strong> Isn\u2019t there beef in the Chicken McNugget\u2019s bread crumbs?<\/p>\n

AB:<\/strong> They use a beef flavor that they spray or somehow add. I think it\u2019s in the French fries, as well. Manipulating flavor, salinity and sugar levels is an important part of convenience food, snack food and fast food.<\/p>\n

KW:<\/strong> Lisa also asks: What does your daughter Ariane like to eat? Have you cooked together yet?<\/p>\n

AB:<\/strong> We cook together all the time. And since her mom and grandparents are Italian, a little Italian gets snuck in. She eats like a European kid in the sense that she\u2019s very daring. She eats raw oysters, chicken hearts and yakitori and other Japanese food. She\u2019s very curious about food and isn\u2019t afraid to try new things. She loves to cook with me, and I love cooking with her. When we do cook together, we generally make ratatouille and pastas. Simple things. She\u2019s 7, so I have to monitor her knife work very carefully. But I just gave her her first chef\u2019s knife.<\/p>\n

KW:<\/strong> when you\u2019re in the middle of nowhere, do you ever hesitate before eating something alien, fearing a negative reaction that might call for emergency medical attention that\u2019s too far away?<\/p>\n

AB:<\/strong> No, wholesome food is wholesome food anywhere. I may not like something but, generally speaking, if it\u2019s a busy, street food stall serving mystery meat in India, they\u2019re in the business of serving their neighbors. They\u2019re not targeted toward a transient crowd of tourists that won\u2019t be around tomorrow. They\u2019re not in the business of poisoning their neighbors. I have eaten food that was clearly not fresh, that was dirty. I knew I was spinning the wheel of fortune there, but I did it because there was no polite way out. I saw it as the lesser of two evils, and I did pay a price. But it\u2019s one I was willing to pay because turning your nose up at a genuine and sincere gesture of hospitality is no way to travel or to make friends around the world.<\/p>\n

KW:<\/strong> Jeff Cohen says: I love that guy and his show. I want to know how I can get that job. Best job in the world!<\/p>\n

AB:<\/strong> Hell if I know. I still don\u2019t know how this happened to me. One minute I was dunking French fries, the next minute I had a TV show. I still haven\u2019t figured it out. I guess not giving a crap is a very good business model.<\/p>\n

KW:<\/strong> More seriously, Jeff asks: What fuels your passion to find out of the way places and cuisine, and how do you incorporate those experiences into your cooking?<\/p>\n

AB:<\/strong> As far as the first part of the question, that\u2019s just how I like to eat. Those are the places that make me happy, and they\u2019re the most representative places, if you kinda want to get the flavor of what a place is really like and of who lives there. As to the second part of the question, it may come as a surprise to some that I do not incorporate those flavors that I discover or encounter around the world into my own cooking. I\u2019m not so arrogant as to think that I can visit India for a week and then come back and cook Indian food. Just because I like sushi, doesn\u2019t mean I can make sushi. I\u2019ve come to well understand how many years just to get sushi rice correct. It\u2019s a discipline that takes years and years and years. So, I leave that to the experts. When I cook, I generally stick with what I know, what I\u2019m comfortable with, and what I feel I\u2019ve paid my dues learning, and am good at.<\/p>\n

KW:<\/strong> Jim Cryan has a question related to one of his favorite episodes of Parts Unknown: What’s the best street food to eat while watching cricket in India?<\/p>\n

AB:<\/strong> Gee, I forget the name, but it was this very spicy, colorful, flavorful Rice Krispies-type dish.<\/p>\n

KW:<\/strong> Cousin Leon Marquis asks: What’s the strangest food you ever ate, and where were you when you ate it?<\/p>\n

AB:<\/strong> I think I\u2019d refer back to Chicken McNugget or a Cinnabon.<\/p>\n

KW:<\/strong> Attorney\/Pastry Chef Bernadette Beekman was wondering whether you have a preference for any particular type of cuisine.<\/p>\n

AB:<\/strong> If I were trapped in one city and had to eat one nation\u2019s cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.<\/p>\n

KW:<\/strong> Bernadette would also like to know whether you will do other love stories to cities in period style such as you did with Italy? Loved the black and white \u201cLa Dolce Vita” feeling!<\/p>\n

AB:<\/strong> That was one of my proudest accomplishments, and one of my favorite shows. I don\u2019t know whether we\u2019d do it in black and white again, but yes, I hope to do another richly-textured, carefully-designed, cinematic ode to a city I love and to its food. Sure! That\u2019s always what I like to do, and when I\u2019m at my happiest.<\/p>\n

KW:<\/strong> Pittsburgh native Robin Beckham says: Parts Unknown is one of my favorite shows. She asks: Do you ever plan to visit the Steel City?<\/p>\n

AB:<\/strong> Very likely, yes.<\/p>\n

KW:<\/strong> Robin goes on to say: Mr.\u00a0Bourdain, through your show you call attention to the variety of food choices people are indulging in around the world. And on your journeys visiting various countries, you have a\u00a0unique\u00a0way of helping to break down religious, racial and ethnic barriers by presenting people in a light that forces an audience to think about other\u00a0cultures in a positive manner (in a way they may never have in the past). When you return to the United States and witness the racial divide we have in Ferguson, what are some of your thoughts about what we need to do here in America to bring people together? What are the \u201cParts Unknown,\u201d from your perspective, that can help to heal our country?<\/p>\n

AB:<\/strong> Wow, that\u2019s a big, big, big, big, big question, Robin. I wish I knew. We are, in many ways, a much more divided nation than we like to think or say we are. In some of the countries I\u2019ve visited, like Malaysia and Singapore, people are mixed up, whether they like it or not. Here, it\u2019s like a grid system, even in New York, where we like to think of ourselves as enlightened and multi-racial. It\u2019s a complicated question that I certainly don\u2019t feel qualified to answer. I could suggest that all that\u2019s needed is for us to sit down and share a meal together, but I don\u2019t know if that\u2019s true. Certainly, to the extent that people can walk in each other\u2019s shoes for a few hours, or even just for a few minutes, this can only be a good thing. Looking at Ferguson, Missouri from the outside, I would guess that the Police Department has a particular siege mentality, an \u201cus vs. them\u201d mentality, that\u2019s not all that unusual in this world when you look at angry, disenfranchised, paranoid people. It\u2019s a mentality that emerges in groups of people. It\u2019s ugly and, frankly, I\u2019m the last person in the world in terms of having a constructive clue as to what to do about it.<\/p>\n

KW:<\/strong> But you have a natural ability to relate to people and to reduce the human experience to a collective one. Add in food, and you\u2019re a natural ambassador.<\/p>\n

AB:<\/strong> It\u2019s not my intention. I\u2019m out there looking to tell stories about other cultures, places I go, and things I see. That\u2019s all, really. I\u2019m not trying to explain other cultures, or to give a fair and balanced account of a country, or the top ten things you need to know. I\u2019m not trying to spread world peace and understanding. I\u2019m not an advocate or and activist or an educator or a journalist. I\u2019m out there trying to tell stories the best I can. I come back and make television shows that give as honest a sense of what I felt like when I was there. If that enables the audience to empathize with people they felt hostile towards or never thought about before, that is good and I feel happy about that. But that is not my mission in life. My mission in life is tell an entertaining, well-made, well-crafted story that is true to myself. I am proud and pleased when viewers report afterwards feeling some kinship with people they never imagined empathizing with before. I\u2019m not Bono. I\u2019m not on a mission.<\/p>\n

KW:<\/strong> You\u2019re doing something that resonates with the audience to come to CNN and become the network\u2019s highest rated show almost immediately.<\/p>\n

AB:<\/strong> I see Parts Unknown as an adjunct to the news in the sense that when you see something terrible or something good that transpires in Libya or Palestine or Iran or Congo or Southeast Asia, you know who we\u2019re talking about, if you\u2019ve watched this show. You\u2019ve sat down with a family from the West Bank or Gaza. You\u2019ve seen the daily routine of a Vietnamese rice farmer. You have some sense of whom we\u2019re talking about in Congo, the next time a statistic pops up. We put a human face on places faraway from where we live. I think it\u2019s useful. It may not be news, but it\u2019s useful.<\/p>\n

KW:<\/strong> Do you think you\u2019re helping to obliterate the \u201cUgly American\u201d stereotype by being so sensitive to and appreciative of other cultures?<\/p>\n

AB:<\/strong> I think many, if not most, of the people I\u2019ve met in countries where you\u2019d not expect them to be friendly, make a definite distinction between our government and us. They are extraordinarily friendly and welcoming just about everywhere, and are often cynical about their own leaders and government. So, the idea that they could disagree with many things about our government and yet still find it in their hearts to invite us to their table and to enjoy sharing their culture with us is not an unusual impulse, at all, in my experience. People everywhere have been very, very good to me, whether I\u2019m with or without cameras.<\/p>\n

KW:<\/strong> Robin asks: Do you have any updates on a possible show in North Korea? AB: The state control is so tight there that there\u2019s no way we could have anything resembling an organic or real experience. They really keep you inside a sort of North Korean Disneyland, and there would be no way, at all, of seeing how ordinary North Koreans live, and that, of course, is what we would want to show.<\/p>\n

KW:<\/strong> The Ling-Ju Yen question: What is your earliest childhood memory?<\/p>\n

AB:<\/strong> Playing with plastic army men on the beach with my brother at around 3.<\/p>\n

KW:<\/strong> When you look in the mirror, what do you see?<\/p>\n

AB:<\/strong> I see a face full of lines, and every one of them has been earned.<\/p>\n

KW: What is your favorite dish to cook?<\/p>\n

AB:<\/strong> I love making Neapolitan style ragu of neck bones, oxtail and tough cuts of meat, and slowly cooking down with a tomato sauce into a ragu.<\/p>\n

KW:<\/strong> The Sanaa Lathan question: What excites you?<\/p>\n

AB:<\/strong> A bowl of spicy noodles, a beautiful beach, anything involving my daughter, a fat unread book, any number of film directors coming out with a new film, and seeing stuff that few others have seen. And Brazilian jiu-jitsu. I\u2019ve been doing lot of that lately, and it\u2019s deeply satisfying.<\/p>\n

KW:<\/strong> Sangeetha Subramanian says: I have really enjoyed and learned so much watching Parts Unknown. What advice do you have for vegetarians who want to travel to countries where it’s a bit harder to find meals with no seafood and no meat?<\/p>\n

AB:<\/strong> I\u2019m sort of unsympathetic. I just think it\u2019s bad manners.<\/p>\n

KW:<\/strong> Robin asks: What do you share with your daughter about your experience connecting with human beings who welcome you into their very different worlds?<\/p>\n

AB:<\/strong> She watches my show, and I try to bring the family along to one family-friendly location a year. She\u2019s only 7, but she\u2019s traveled pretty widely. I think it\u2019s important for a kid, especially a privileged kid like my daughter, to see that not everybody in the world lives like her.<\/p>\n

KW:<\/strong> How does she react to seeing daddy on TV?<\/p>\n

AB:<\/strong> She doesn\u2019t take it seriously. In my house, neither my wife nor my daughter are impressed that I\u2019m on television, and they remind me of that frequently.<\/p>\n

KW:<\/strong> If you could have a chance to speak with a deceased loved one for a minute who would it be and what would you say?<\/p>\n

AB: Well, my dad. When my father passed, I was still an unsuccessful cook with a drug problem. I was in my mid-thirties, standing behind an oyster bar, cracking clams for a living when he died. So, he never saw me complete a book or achieve anything of note. I would have liked to have shared this with him.<\/p>\n

KW:<\/strong> The Anthony Anderson question: If you could have a superpower, which one would you choose?<\/p>\n

AB:<\/strong> I\u2019d like to play bass like Bootsy Collins. I\u2019m serious. That would be my dream. Or I\u2019d play with James Brown\u2019s Famous Flames or with Parliament or Funkadelic.<\/p>\n

KW:<\/strong> What advice do you have for anyone who wants to follow in your footsteps?<\/p>\n

AB:<\/strong> Show up on time and do the best job you can.<\/p>\n

KW:<\/strong> The Tavis Smiley question: How do you want to be remembered?<\/p>\n

AB:<\/strong> I don\u2019t care.<\/p>\n

KW:<\/strong> Thanks again for the time, Anthony, this has been tremendous. All the best with the family, the new season and all your travels.<\/p>\n

AB:<\/strong> Thank you, Kam. It\u2019s been fun. I really enjoyed it. So long.<\/p>\n

National Suicide Prevention Lifeline<\/em><\/a> can be called 24 hours a day. If you are feeling like you can’t cope, please<\/em> c<\/span>all 1-800-273-8255.<\/em><\/div>\n
\n
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The following is an interview that Kam Williams had done four years ago with Anthony…<\/p>\n","protected":false},"author":1,"featured_media":6952,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,20],"tags":[1123,538,1125,1124],"class_list":["post-6947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-televsion","tag-anthony-bourdain","tag-kam-williams","tag-parts-unknown","tag-rest-in-peace"],"yoast_head":"\nAnthony Bourdain, Rest In Peace – Idavox<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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