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Anthony Bourdain: No Reservations Seasons 1-5


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#1561 Claudia Greco

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Posted 22 July 2009 - 07:52 AM

Because, while he's appearing in the spot, he never actually mentions it by name or endorses it, which indicates to me that the big ad campaign brains at Bing basically worked it out with TC that they'd produce and TC would air an ad for Bing with Tony in it - but Tony, being Tony, would not pitch anything. Bing buys air time on TC, like any other company buying air time, and TC gets the money - not Tony. Not as a celebrity spokesman (like Zeta-Jones), nor as a simple performer (like the dude in the AT&T commercials.) It's a little different from most TV ads - I'm betting TC made the deal with Bing and then had Tony simply appear in it, more like a cross-plug than a hard-sell ad. (Tony has contractually had to cross-lug a lot of other stuff for TC, if you recall - notably, Bizarre Foods with Zimmern, when that first came out). And remember, Tony refused to continue to blog for Top Chef simply because Bravo suddenly got Michelob to sponsor their web page. Tony's position on that was that he blogged for free and was not about to even seem to be appearing to promote Michelob nor to receive financial renumeration for it. (And, yes, I had a brief e-chat with him about that a year or so ago.)

#1562 docsconz

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Posted 22 July 2009 - 08:09 AM

I like Tony Bourdain - a lot. He is a great personality, knows food and I generally find him very entertaining. His show is usually informative, albeit formulaic. I would love to be doing what he does. What I don't like, though, is how he repeatedly takes contradictory attitudes depending on where he is. While he never puts down well made traditional cooking, especially offal, he often has unkind things to say about creative cookery and tasting menus in general unless he happens to be on air dining in such a restaurant. He was very quick to take the same approach at Star Chefs last year following the lead of fellow discussant Marco Pierre White in dissing multicourse tasting menus, despite his being on record as raving about elBulli and recently Arzak and The Royal Mail. In the same episode as his Arzak meal, he chimed in when discussing the merits of Etxebari how that kind of cooking focusing on the fine product was so far superior to fancy cooking techniques that distort the product. I wouldn't have a problem with that if he was specific or even if generalizing he expressed that there are indeed exceptions, but he doesn't. He casts a very wide net and it comes off as rather two-faced. I don't think that he actually is, but I would prefer it if he didn't come off that way.
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#1563 KrazzyJoe

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Posted 07 August 2009 - 10:16 AM

Not that it's in any way unexpected or interesting, but look what Tony was reading in Indonesia. Caught this in the recent compilation/rerun episode of No Reservations on street food.

Posted Image


Sitting on a lake reading Heat waiting for lakeside pancakes...Jesus Christ. Few things sound better :)

Lakeside pancakes...it's got a ring to it.

Edited by KrazzyJoe, 07 August 2009 - 10:16 AM.


#1564 KrazzyJoe

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Posted 07 August 2009 - 10:49 AM

I like Tony Bourdain - a lot. He is a great personality, knows food and I generally find him very entertaining. His show is usually informative, albeit formulaic. I would love to be doing what he does. What I don't like, though, is how he repeatedly takes contradictory attitudes depending on where he is. While he never puts down well made traditional cooking, especially offal, he often has unkind things to say about creative cookery and tasting menus in general unless he happens to be on air dining in such a restaurant. He was very quick to take the same approach at Star Chefs last year following the lead of fellow discussant Marco Pierre White in dissing multicourse tasting menus, despite his being on record as raving about elBulli and recently Arzak and The Royal Mail. In the same episode as his Arzak meal, he chimed in when discussing the merits of Etxebari how that kind of cooking focusing on the fine product was so far superior to fancy cooking  techniques that distort the product. I wouldn't have a problem with that if he was specific or even if generalizing he expressed that there are indeed exceptions, but he doesn't. He casts a very wide net and it comes off as rather two-faced. I don't think that he actually is, but I would prefer it if he didn't come off that way.

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I think Ferran Adria would be the first person to make that same sweeping generalization, though. It's a comment about the soulless majority and a jab at the traditional experience. This is reflected in the best high-end restaurants. The evolution in the food and the surroundings in the past five years alone, let alone ten and twenty, shows this. The experience Tony was probably talking about is the same kind that Ferran was cooking in before he left. This was expressed in Decoding Ferran Adria, really. It's a big part of the main metaphor. The truffle or the pear. Ferran and his team (and many of his peers) were getting tired of using truffles, foie, and white tablecloths as crutches.

In fact, his "two-faced" attitude was the central theme of the entire Ferran episode. Questioning what the difference was between making great ham or even simply cooking something and making spaghetti out of cans and pastaless ravioli.

It's understandable to see it as two faced and it is easily interpretable as at least contradictory. But I'd say it's more paradoxical than contradictory, and only if you take it more absolutely than it should and apply it to an absolute science of which cooking and eating is not.

Most of the superstar innovator chefs today seem to share this view, even if it is in some ways directly contradictory to what they're doing. They bring things that aren't part of the traditional, stick up your ass experience and put it in that context. A shared focus seems to be the obsession and acknowledgement of the importance of homemade food, your mother and grandmother's food, and simplicity of ingredients. Good ingredients "not screwed up". Not overshadowing good ingredients.

Look at Marco's obsession with mother nature as the true artist. And the Chef's job being to simply not fuck it up.

Look at the one place Ferran takes Bourdain to eat. One of his favorite places to eat, one of his favorite eating experiences. And it's just a tiny shop, a dude with a grill and fresh seafood prepared without pomp or exaggeration.

#1565 handmc

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Posted 08 August 2009 - 01:52 AM

I don't know if it is fair to throw rocks for being in a commerical. The guy has a right to make a living. Kids are expensive, I wish I could bag a commercial deal to help pay for mine.

The first few epsiodes of this new season have been very enjoyable. I thought the street food episode while not gold was at least entertaining. Kind of like the food porn one. They have a lot of left over bits and pieces and I think try to make use of them.

Given the alternative to this consistently entertaining show is something along the lines of Paris Hilton BFF and 16 and pregnant, I don't think I am going to channel surf anytime soon.

If there is a show that is past its point I would have to say Mr. Zimmer needs new employment. I know there is that fear factor interest in what he eats but not for me. He also as the seasons progress is becoming rather condecending which I don't like. I also can't stand the clicking jaw and smacking when he eats its like being trapped at Grandma's house all over again!!!

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#1566 KrazzyJoe

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Posted 08 August 2009 - 09:30 AM

Zimmer has always seemed more like a tourist than a traveller to me. He seems to make every meal he eats and culture he experiences into a novelty. I always expect to hear fart noises and bike horns. He would fit in a lot better on morning zoo radio.

#1567 Shelby

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Posted 08 August 2009 - 10:25 AM

Zimmer has always seemed more like a tourist than a traveller to me. He seems to make every meal he eats and culture he experiences into a novelty.  I always expect to hear fart noises and bike horns.  He would fit in a lot better on morning zoo radio.

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:laugh: :laugh: :laugh:

#1568 Tri2Cook

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Posted 13 August 2009 - 10:14 AM

I enjoyed the street food episode. And it had the added bonus of bringing back one of my biggest laughs the show has given me...

"Sqweasel? What's sqweasel?" :laugh: :laugh: :laugh:
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#1569 Claudia Greco

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Posted 21 August 2009 - 06:05 AM

I loved the "sqweasel" sequence. So, maybe Tony hasn't exactly jumped the shark - just jumped the sqweasel?(!) Just the word gets me laughing . . .

#1570 David A. Goldfarb

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Posted 21 August 2009 - 06:56 AM

Perhaps our fearless leader is too modest to post this himself, unless I've missed it, but don't miss this segment--

http://www.travelcha...b7fcbdfb02dde67

#1571 Toufas

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Posted 10 September 2009 - 03:59 PM

as the grillbitch doesnt deliver outside the us.... anyone has the skull/knife logo that tony has on his chef jacket? i used to have it on a high resolution (someone on myspace had it as his background) but i deleted it sometime ago and i cant find it again :(

#1572 Claudia Greco

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Posted 10 September 2009 - 04:13 PM

She doesn't ship outside the US? Well, you can always have her ship it to me (I'm in NY) and I'll ship it you, once I know what the postage is. You cannot use his Tony's logo - it's copyright protected.

#1573 Toufas

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Posted 11 September 2009 - 11:43 AM

would it make any difference if i said i wanted it for personal use only?

#1574 Claudia Greco

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Posted 11 September 2009 - 01:25 PM

Nope. But if you want Beth to send it to me and I'll send it on to you, you can email me at bukigreco@aol.com. I'm in NY, she knows me and has sent me Ts before, so I'll just have you pay for the shipping to you when I get it from her. It's a drag, I know, but Beth must have her reasons for not doing non-US shipping (mainly, I think, because she's a one-woman operation with a baby and step-toddler, a private chef AND Tony's right hand man, and she probably can't get to FedEx half the time (!!))

#1575 Toufas

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Posted 12 September 2009 - 04:32 AM

i shall email her. i havent had any communication with her, and the no shipping outside us was because of the checkout system the site has. thanks a lot!
ps: i would prefer it stitched on my chef's jacket that's all :P

#1576 Claudia Greco

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Posted 12 September 2009 - 12:37 PM

OoooOOohhh, I got you now. It's just a glitch in her ordering system! Yeah, she should have no problem mailing you a shirt outside of the US if you email her directly. I couldn't think why else Beth wouldn't ship outside the US, unless there was something physically or trchologically preventing her from doing so. Good luck with the chef jacket "monogramming".

#1577 Toufas

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Posted 16 September 2009 - 12:36 PM

does anyone know if the episodes on itunes are high definition or not?

#1578 DanM

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Posted 28 December 2009 - 09:12 PM

Netflix has "volumes" 1-7 available on demand. It gives me a great chance to catch up on many of the episodes I have missed. New episodes start next week! I hope he makes his way to Milwaukee and Israel.

Dan

Edited by DanM, 28 December 2009 - 09:13 PM.

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#1579 johnnyd

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Posted 05 January 2010 - 07:01 AM

Tony Eats Portland

Maine episode slated for April '10
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#1580 MattyC

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Posted 05 January 2010 - 05:03 PM

Tony Eats Portland

Maine episode slated for April '10


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#1581 JoshEKG

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Posted 06 January 2010 - 01:45 PM

Speaking of this episode on "Food Porn," Eric Ripert prepared an intriguing dish with sea urchin roe and ossetra caviar on top of angel hair pasta.  Does anyone recall the recipe for this dish?

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If it's not online on the No Res site, I'm pretty sure it'd be in Rippert's new cookbook On the Line.



It is available in the On the Line cookbook. The full recipe is available in the google books preview of the cookbook, here.

#1582 Chris Hennes

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Posted 09 January 2010 - 12:27 PM

HOST'S NOTE: This topic has gotten a little unwieldy, after 1672 posts! We're closing it here and starting a per-season discussion now, as season six is getting started. Join us!

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