Bourdain Bashing, Power Outage Tips, Foodie Backlash And More

Monday, October 29, 2012 'New Yorker' Author Bashes Anthony Bourdain Anthony Bourdain is more mainstream than ever these days, having parlayed his wildly successful Travel Channel program "No Reservations" into a forthcoming food and travel show on CNN, a reality cooking program on ABC with Nigella Lawson and a PBS program with David Chang. He owes this perhaps to his famously vulgar and slightly misanthropic take on gustatory adventuring, which despite itself, has enjoyed more popularity than notoriety. Hurricane Sandy Shoppers Create Storm Of Their Own At New York City Supermarkets 10 Of The Most Scathing Restaurant Reviews Celebrity Chef Has Bizarre Culinary Use For Tampons When Foodies Go Too Far Power Outage Food Safety: What To Toss And What To Keep BLOG POSTS The Daily Meal: Fast Food Restaurants You Probably Haven't Heard Of Fast food is no small industry here in the U.S. -- Americans spend nearly $100 billion on fast food every year. There are close to 50,000 fast food chain locations in the country, according to the Palo Alto Medical Foundation, and of those, McDonald's is the largest fast food chain. Daniel Klein: WATCH: Japanese Food Porn Need a break from the storm? Check out these three minutes of intense Japanase food and travel. Louise McCready Hart: Mark Bittman and Florence Fabricant on Cookbooks, Food Blogs, Apps and Foodies "Cooking is all about compromising. You never have enough time, enough ingredients, enough skill. If I have good ingredients, I try to take advantage of them, but I don't always have the best." -- Mark Bittman Michael Sanson: Should Restaurant Customers Get Bread or Not? I also have an issue with restaurants that offer free, but poor-quality bread. It suggests that they feel obligated to offer it, but don't care enough to offer something decent. Isn't it better to serve no bread than bad bread? Anneli Rufus: Why Do We Like to See Food on Fire? Flambéed dishes and drinks mix primal fury and campfire comradeship with old-school elegance -- that taken-up-a-notch flair (or, more accurately, "flare") that tells us we are having something special. It's good to get primitive sometimes.

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