Don’€™t Eat Before Reading This | The New Yorker


108 bookmarks. First posted by leogrim november 2017.


Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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yesterday by atmawarin
Anthony Bourdain
food 
2 days ago by dwhite
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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7 days ago by iany
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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7 days ago by Shurs
Don’t Eat Before Reading This - Added June 11, 2018 at 06:45PM
7 days ago by keldlundgaard
The article that propelled Anthony Bourdain to stardom:

"Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times—superstition, a contempt for outsiders, and a loyalty to no flag but their own."
food  restaurant  via:popular 
7 days ago by svivek
April 19. 1999
7 days ago by hybernaut
A New York chef spills some trade secrets.
Anthony Bourdain's original New Yorker piece.
food 
8 days ago by julianz
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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8 days ago by johnrclark
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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8 days ago by michaelfox
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. via Pocket
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8 days ago by archizoo
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
from instapaper
8 days ago by jpfinley
Anthony Bourdain’s 1999 memoir about working in Manhattan restaurants. “Gastronomy is the science of pain. It was the unsavory side of professional cooking that attracted me to it in the first place.”
anthony-bourdain  new-yorker 
8 days ago by capcrime
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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9 days ago by alexdunae
via Pocket - Don’€™t Eat Before Reading This - Added June 09, 2018 at 09:48AM
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9 days ago by stuntmanmike
Here’s how things usually work. The chef orders his seafood for the weekend on Thursday night. It arrives on Friday morning. He’s hoping to sell the bulk of it on Friday and Saturday nights, when he knows that the restaurant will be busy, and he’d like to run out of the last few orders by Sunday evening. Many fish purveyors don’t deliver on Saturday, so the chances are that the Monday-night tuna you want has been 
Food  system 
9 days ago by paulbradshaw

pot-au-feu
cooking 
9 days ago by Koppacetic
Anthony Bourdain’s 1999 memoir about working in Manhattan restaurants. “Gastronomy is the science of pain. It was the unsavory side of professional cooking that attracted me to it in the first place.”
Food 
9 days ago by nigelthomp
Being a chef is a lot like being an air-traffic controller: you are constantly dealing with the threat of disaster. You’ve got to be Mom and Dad, drill sergeant, detective, psychiatrist, and priest to a crew of opportunistic, mercenary hooligans, whom you must protect from the nefarious and often foolish strategies of owners. Year after year, cooks contend with bouncing paychecks, irate purveyors, desperate owners looking for the masterstroke that will cure their restaurant’s ills: Live Cabaret! Free Shrimp! New Orleans Brunch!

In America, the professional kitchen is the last refuge of the misfit. It’s a place for people with bad pasts to find a new family. It’s a haven for foreign
people  food 
9 days ago by JohnDrake
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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10 days ago by szymon
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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10 days ago by louderthan10
Don'€™t Eat Before Reading This via Instapaper http://bit.ly/2LDgqKW
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
instapaper 
10 days ago by patrick
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals.
pocket 
10 days ago by martinkelley
The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam
10 days ago by souldoubt
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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10 days ago by lach
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10 days ago by sarahchin
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. via Pocket
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10 days ago by hansdorsch
via Pocket - Don’€™t Eat Before Reading This - Added June 08, 2018 at 01:55PM
10 days ago by mikele
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals.
Archive  Pocket 
11 days ago by brokenrhino
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by adamparnes
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals.
Read 
11 days ago by seansharp
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by than
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by wahoo5
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by mccutchen
RT : In case you’ve never seen it, here is the original Anthony Bourdain piece that started everything.
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11 days ago by DocDre
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by richirvine
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by edmadrid
"A New York chef spills some trade secrets."
anthonybourdain  food  newyork  restaurant 
11 days ago by grahams
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by shillcock
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by artblanc
Worth a read today, from almost 20 yrs ago.
Don'€™t Eat Before Reading This
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11 days ago by invisibldigitl
Top story: Don’t Eat Before Reading This | The New Yorker , see more
from twitter
11 days ago by LibrariesVal
RIP, Bourdain
food  rant 
11 days ago by daniel.c.mccarthy
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by argonaut
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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11 days ago by poritsky
A New York chef spills some trade secrets.
anthonybourdain  restaurant  chef  newyork  industry 
11 days ago by toastednut
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11 days ago by chetan
A year ago, my latest, doomed mission—a high-profile restaurant in the Times Square area—went out of business. The meat, fish, and produce purveyors got the news that they were going to take it in the neck for yet another ill-conceived enterprise. When customers called for reservations, they were informed by a prerecorded announcement that our doors had closed. Fresh from that experience, I began thinking about becoming a traitor to my profession.
anthony-bourdain  new-yorker 
11 days ago by lendamico