Anthony Bourdain changed the food, travel and media worlds

MATTHEW ODAM | June 11, 2018

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The brash chef, a bubbling cauldron of irreverence and respect, made the foreign familiar, dissolving borders both physical and literal with his works of New Journalism for the Travel Channel (“No Reservations”) and CNN (“Parts Unknown”). But before he created the platform which celebrated, investigated and marveled at cultures ranging from Iceland to Malaysia and West Virginia to Tokyo, he revealed a world equally as foreign to so many: the professional kitchen. His 2000 book “Kitchen Confidential: Adventures in the Culinary Underbelly” pulled back the curtain on the rebellious, creative, hard-working and sometimes destructive cast of characters that found refuge and purpose in cooking.

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