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Quote by Anthony Bourdain

“I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence.”

Quote by Anthony Bourdain

Author

Anthony Bourdain

Anthony Bourdain, born on June 25, 1956, was an American chef, writer, and television personality. Known for his unique culinary style and exploration of global cuisine, he hosted popular shows such as 'No Reservations' and 'Parts Unknown'. more

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“I listen a lot to how people speak. I've read a great many good books in my life. I had some excellent English teachers. Surely, those things were helpful.”

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“In that sense, what a great way to live, if you could always do things that interest you, and do them with people who interest you.”

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“I think there's a real tension between capitalism and morality. That's not to say these systems aren't powerful and useful, but to assume that capitalism can somehow assure moral behavior or character, that's just a pipe dream.”

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“Wholesome food is wholesome food anywhere. I may not like something but, generally speaking, if it's a busy, street food stall serving mystery meat in India, they're in the business of serving their neighbors. They're not targeted toward a transient crowd of tourists that won't be around tomorrow. They're not in the business of poisoning their neighbors.”

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“We're always projecting our moral categories on things. I think that's inevitable. But capitalism places no particular value on morality. Morality in the market is enforced by contract and regulation and law, because morality is understood to be in conflict with the motive force of greed and accumulation.”

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“Turning your nose up at a genuine and sincere gesture of hospitality is no way to travel or to make friends around the world.”

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“Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice correct. It's a discipline that takes years and years and years. So, I leave that to the experts.”

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