![]() ![]() It doesn’t focus on the international politics and dressed up gastronomy of “Parts Unknown” and “No Reservations. “The Kitchen Confidential” is not merely a textualized version of Bourdain’s shows “Parts Unknown” and “No Reservations.” It’s a vulgar, cramped depiction of the culinary industry through his eyes only. My reading of “The Kitchen Confidential,” for short, made me appreciate Bourdain as a person, made me value the art that he created and made me understand the restaurant industry in a way and with a depth that I never intended. ![]() And, although my attention may have been directed towards Bourdain and his art at the most somber and uncomfortable of times, it is in no way something that I regret. ![]() I took notice of the outpouring of emotion that occurred after his death, and recognized that his art was something worth paying attention to - something worth reading, something worth watching. The way I dove into Bourdain’s book is the same way that millions of people are just now getting to know Mac Miller’s dense, complicated discography. The manner in which I did so, admittedly, is not the most respectable way that I could have gone about it. This past June, just weeks after his death, I read Anthony Bourdain’s breakthrough book from 2000, “Kitchen Confidential: Adventures in the Culinary Underbelly.” ![]()
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