Shrapnal Sandwhich, Hold the Blood

Anthony Bourdain, my all time favorite food writer, was in Beirut when the bombs started falling:

Anthony Bourdain, chef, author and host of Travel Channel’s “Anthony Bourdain: No Reservations,” and his four-person crew were trapped in Beirut while filming the series. After a week of laying low, Bourdain and his production crew landed back in the states on Friday, July 14, after an exhausting journey that included time on a military landing craft and the USS Nashville.

Bourdain was online Wednesday, July 26, at 11 a.m. ET to discuss his time in the international city and his thoughts about what was once a burgeoning hotspot for international travelers.

[…] Darnestown, Md.: In your writing and program you use food and travel as media to communicate an informed world view and philosophy. How has the experience of the past week or so informed or impacted these?

Anthony Bourdain: Great question. I don’t know yet. I suspect the answer to be a depressing one. Where once I believed that the meal was a leveling experience, a thing that could make a difference, that over food and drink in some small way people could make a difference … I’m not so sure anymore. It seems now that whatever we eat, however proud we may be, good and bad alike are crushed under the same wheel. Obviously, I’m feeling a little pessimistic about the world these days.

It’s a very informative Q & A and provides a unique perspective on this whole mess, something we need lest we forget that there are actually people involved in this, not just abstract nouns like Hezbulah and Israel.

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