A Bloody Valentine to the World of Food and the People Who Cook
Seven years ago I made a remarkable discovery – Anthony Bourdain. I was, by America’s standards, ten years late to the Bourdain party, but at least I got there eventually. I have now obsessively watched just about every episode of No Reservations, The Layover, and Parts Unknown and most of them repeatedly. In circumstances in which my sister and I would watch MK&A movies about a locale before visiting, we now watch Anthony Bourdain. So needless to say when I wanted something new and different for my vacation last week, I turned to my favorite celeb chef for inspiration.
Synopsis
In the ten years since Anthony Bourdain’s classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business – and for Anthony Bourdain.
Medium Raw tracks Bourdain’s unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to father hood, in a series of take-no-prisoners confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
Beginning with a secret, highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain – but never pulls punches – on the modern gastronomical revolution. Cutting right to the bone, Bourdain sets his sights on some of the biggest names in the foodie world, including David Chang, the young superstar chef; the revered Alice Waters; the Top Chef contestants; and many more.
Review
First things first, if you are new to the Cult of Bourdain, I strongly suggest watching an episode of one of his many television programs before committing to reading Medium Raw or any of his other books.
Moving on. When I am considering reading a book that is more than two or three years old (which admittedly doesn’t happen often), I, like most readers, investigate the reviews on Goodreads and other blogs, and then choose whether to listen to, or disregard, their sentiments. I also hope that is what you, dear readers, do with my book review entries here – please don’t take what I have to say be the end-all-be-all of your decision whether or not to read a book. That being said, I am always surprised when reviews or reviewers write a review that seems to indicate they had absolutely no background knowledge of the book or author they are reviewing.
It amazed me how many people gave Medium Raw less than stellar reviews because it somehow wasn’t what they were expecting. Medium Raw is exactly what I expected – 110% Anthony Bourdain, but you are also now knowingly reading a review by an avid Bourdainite. If you’ve ever listened to the man for five minutes, you would know exactly what he writes about, and the synopsis is fair warning enough if you are not familiar with his extensive body of television and written work. The man behind the writing and in front of the camera swears like a sailor, is occasionally crude, and is absolutely hysterical.
The collection of essays in Medium Raw runs the gamut from rant to informal interview and his admiration for the chefs he respects is very evident. He will be the first to point out how lucky he is to be living the life he now lives, and also to admit that he wouldn’t be able to make the cut in the great kitchens of American today. His arguments against particular eaters (vegetarians) and other chefs are well reasoned, and definitely well seasoned. While I agree with him most readily on just about every position he takes, I can only hope that those who disagree don’t write off his opinions without taking a moment to thoroughly understand them.
While he may be crass and admittedly, a bit harsh on certain others in the food world, he is a talented writer and his prose reads like he speaks – I even heard his voice in my head while reading and realized that I might as well listen to the audiobook for the last few essays, which he reads himself. I highly recommend both book and audiobook, and I hope that if you do decide to read his work, you’ll take it all with a pinch of salt.
Rating: 8 out of 10 stars
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