13 Ways Anthony Bourdain Changed How the World Eats
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1. When it comes to food, looks aren’t everything
Sure, he’s eaten at some of the world’s finest restaurants, where plating is everything (one of his top spots was Per Se in New York—tapioca “sabayon” with oysters and caviar, anyone?), but Anthony Bourdain was no snob when it came to appearance. As he told Food & Wine, “some of the most inherently delicious food has been pickled, butchered, braised, stewed, and/or charred in a way that maximizes flavour, visual appeal be damned.”
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