Summary of Anthony Bourdain's A Cook's Tour

Everest Media

Description

Please note: This is a companion version & not the original book.
Sample Book Insights:
#1 I informed my boss of my plans to eat my way around the world, and he called his mother in Portugal and told her to start fattening a pig. I was going to eat everything, blood, guts, and all, during my trip to Portugal.
#2 I had never been to a farm and watched as the animals were slaughtered, disemboweled, and broken down into constituent parts. It was only fair that I should have to watch as the blade went in.
#3 José was a native of Portugal who had gone to New York and become a chef. He was very comfortable and engaged with food, and he loved to eat at restaurants. But he was always excited and engaged when he was at home eating with his family.
#4 I was excited to eat the food that José was so passionate about, and I was dreading the pig slaughter. I had arrived in Portugal, and I had already gotten the picture that the country had plenty of good food.

Informations

• Publié par: Everest Media LLC
• Date de parution: 28 mars 2022
• Nombre de lectures: 0
• EAN13: 9781669368335
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

Insights on Anthony Bourdain's A Cook's Tour
Contents Insights from Chapter 1 Insights from Chapter 2 Insights from Chapter 3 Insights from Chapter 4 Insights from Chapter 5 Insights from Chapter 6 Insights from Chapter 7 Insights from Chapter 8 Insights from Chapter 9 Insights from Chapter 10 Insights from Chapter 11 Insights from Chapter 12 Insights from Chapter 13 Insights from Chapter 14 Insights from Chapter 15 Insights from Chapter 16 Insights from Chapter 17
Insights from Chapter 1

#1

I informed my boss of my plans to eat my way around the world, and he called his mother in Portugal and told her to start fattening a pig. I was going to eat everything, blood, guts, and all, during my trip to Portugal.

#2

I had never been to a farm and watched as the animals were slaughtered, disemboweled, and broken down into constituent parts. It was only fair that I should have to watch as the blade went in.

#3

José was a native of Portugal who had gone to New York and become a chef. He was very comfortable and engaged with food, and he loved to eat at restaurants. But he was always excited and engaged when he was at home eating with his family.

#4

I was excited to eat the food that José was so passionate about, and I was dreading the pig slaughter. I had arrived in Portugal, and I had already gotten the picture that the country had plenty of good food.

#5

I was invited to visit the Meirelles farm in Portugal, where they were going to slaughter a pig. I was extremely unhappy with what I was seeing. I was the one who had invited these people to do this, and I was the one who was causing this to happen.

#6

I had to suck it up and do the slaughter myself. I was a pathetic city boy, all too comfortable with my ignorance of the facts, and I was ashamed of how squeamish I was becoming.

#7

The pig was washed and scrubbed, then hung from an overhead crossbeam to dry. The butchers cut open the animal’s belly, pulled out his still-steaming entrails, and placed them on a wide plywood board.

#8

The chief assassin began to play the squeeze box, and the Portuguese barnyard rap began. The words changed to reflect the individual circumstances of each particular pig, and participants were encouraged to join in with their own verses.

#9

I visited Portugal to learn about the local culture and eat their delicious food. I was not shy about second helpings, and I loved it.

#10

I learned a lot about my boss in Portugal. I learned that in Portuguese culture, food is a very important part of the experience. I learned that they never stray far from what they’ve always known to be good.
Insights from Chapter 2

#1

My younger brother, Chris, is about as different from me as anyone can be. While I’ve spent my whole life living a hand-to-mouth existence, paycheck to paycheck, letting the good times roll, Chris has always been the responsible one, the good son.

#2

We met in Saint-Jean-de-Luz, Chris coming from Switzerland, I from Portugal. We drove to Arcachon, a resort town next door to the tiny oyster village of La Teste-de-Buch. We were freezing our asses off in a boarded-up ghost town.

#3

I had dreamed of visiting my old house in 1966, but when I arrived, it had been completely changed. The driveway had changed, and there were no roses in the front garden. I was excited to see the house where my neighbor, the oyster fisherman, lived.

#4

I had dreamed of returning to my old house in New Jersey and finding strangers sleeping in my bed. I didn’t want to experience that for real. The vacation homes with their summery names like Le Week-end and La Folie were shuttered and forlorn-looking in their emptiness.

#5

I was in France, and I was enjoying myself. But I was still pissed about those shorts. I was a lonely, bitter kid when I was fifteen, and I never got so much as a hand-job in this town.

#6

I began to miss my father, and I thought about him while hiking with my brother. We reached the top of Pyla, Europe’s largest sand dune, and stood there, looking out at the gray-blue water, the seemingly endless pines and scrub.

#7

Oysters are a perfect food. They require no preparation or cooking, and they provide their own sauce. They are fresh until seconds before they disappear down your throat, so you know that they are perfect.

#8

Oyster farms are different than they were in the past. Oysters are now kept sorted by size and age in mesh sacks, on raised platforms just beneath the water’s surface. The bags allow water and nutrients to flow through the oysters, while keeping most predators out.

#9

I had hoped that the oysters I ate would transport me immediately to a culinary version of Elysian Fields, but that wasn’t the case.