Sunday, August 28, 2011

Anthony Bourdain explains the last episode of No Reservations this season

Anthony Bourdain, Southern Comfort

The show begins in New Orleans, a city I feel very connected to—and continues deep into the heart of Cajun country and culture. The South—particularly (but not exclusively) Louisiana, is where “American” food comes from. There are certainly other uniquely regional cuisines and specialties in this country—but creole and Cajun constitute uniquely American-born mutations. They could not have occurred anywhere else. Like the birth of jazz—they were created at bizarre yet magical intersections of cultures and circumstances—the end products of long journeys, much pain and simple pleasures.

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