I didn't want food that looked unapproachable or ridiculously beautiful. — Anthony Bourdain Beautiful Copy Share Image
You have to be a romantic to invest yourself, your money, and your time in cheese. — Anthony Bourdain Copy Share Image
I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore. — Anthony Bourdain Bugs Copy Share Image
I think as a moral question, restaurant workers should get paid more. — Anthony Bourdain Moral Copy Share Image
Context and memory play powerful roles in all the truly great meals in one's life. — Anthony Bourdain Food Copy Share Image
Is there a sharper commentary on American culture and the world than The Simpsons? — Anthony Bourdain American culture Copy Share Image
I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun. — Anthony Bourdain Bizarre Copy Share Image
For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears,… — Anthony Bourdain Copy Share Image
That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund. — Anthony Bourdain Copy Share Image
Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before… — Anthony Bourdain Copy Share Image
If you go to working class, and working poor areas of America, the food sources that are relegated to them are generally… — Anthony Bourdain America Copy Share Image
My French definitely improves the more I drink, as I worry less and less about absolutely perfect grammar. I do speak and… — Anthony Bourdain Copy Share Image
One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect… — Anthony Bourdain Copy Share Image
I go anywhere I want, do whatever I want when I get there, they let me make self-indulgent TV about that experience,… — Anthony Bourdain Creative Copy Share Image
My daughter always behaved in restaurants. And if she didn't, she's going out. I mean, one of the parents is going to… — Anthony Bourdain Children Copy Share Image
“At the base of my right forefinger is an inch-and-a-half diagonal callus, yellowish-brown in color, where the heels of all the knives… — Anthony Bourdain Copy Share Image
Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small.… — Anthony Bourdain Beautiful Copy Share Image
The notion that before you even set out to go to Thailand, you say, 'I'm not interested,' or you're unwilling to try… — Anthony Bourdain Generous Copy Share Image
I was a serious comic collector and fanboy as a kid. I wanted very badly to draw comic books for a lot… — Anthony Bourdain Adolescence Copy Share Image
“Portugal was the beginning, where I began to notice the things that were missing from the average American dining experience. The large… — Anthony Bourdain Food Copy Share Image
All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated… — Anthony Bourdain Complexes Copy Share Image
Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot… — Anthony Bourdain Art Copy Share Image
I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer… — Anthony Bourdain Ability Copy Share Image
“What’s the most frightening thing to a child? The pain of being the outsider, of looking ridiculous to others, of being teased… — Anthony Bourdain Birthday party Copy Share Image
“context and memory play powerful roles in all the truly great meals in one's life. I mean, lets face it:when you're eating… — Anthony Bourdain Context Copy Share Image
“I wanted adventures. I wanted to go up the Nung river to the heart of darkness in Cambodia. I wanted to ride… — Anthony Bourdain Adventure Copy Share Image
“I’m through being cool. Or, more accurately, I’m through entertaining the notion that anybody could even consider the possibility of coolness emanating… — Anthony Bourdain Copy Share Image
Always was Morocco. And recently the country's leadership seems to have embraced it in all its ill-reputed glory. The days of predatory… — Anthony Bourdain Bongs Copy Share Image
“A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as… — Anthony Bourdain Chef Copy Share Image
“Whachoo want, white boy? Burn cream? A Band-Aid? Then he raised his own enormous palms to me, brought them up real close… — Anthony Bourdain Copy Share Image
“What took me to cooking was that there was something honest about it,” says David Chang. There is no lying in the… — Anthony Bourdain Food Copy Share Image
