Anthony Bourdain: No Reservations

This season Anthony Bourdain takes viewers to 15 locations that will surprise him and defy his expectations - for better or for worse. In some cases Tony will be challenged by what he sees. Mozambique is a country emerging from a history of colonial oppression and years of brutal civil war. It's filled with heartbreak and beauty - and amazingly good food that mixes African, Portuguese and Indian influences. It is one of the more surprising places Tony has seen in his years as a professional traveler. The Croatian Coast is at the opposite end of the spectrum. It seems to be unaware of it's own good fortune - beautiful coastline, truffles, wine, cheese and seafood. It's no wonder that some see it as the new Riviera. Against his own best instincts, Tony goes to Finland in the middle of winter. Minimal daylight and the cold weather aren't the big draws here. Tony has a huge fan following in Finland and he needs to know why. Lisbon is a place that Tony feels like he should have visited long ago. There he uncovers the political side of some Portuguese traditions - like fado music. South By Southwest, a veritable deluge of hipsterdom, unexpectedly located in the conservative stronghold of Texas. Austin may be known for being weird year-round, but this event brings together the music, movies, and mixed media of quirky indie fans from around the country. Tony is here to figure out what exactly makes this event so crazy, so awesome, and so unique. And as usual, Tony brings an intellectual curiosity, empathy, wit and a boundless appetite to every location he visits.
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Feb 16, 2009

Season 6
Episode 6

Tony visits the Philippines, the "Land of the Lechon."
Jan 5, 2009
Jan 12, 2009
Jan 19, 2009
Jan 26, 2009
Feb 2, 2009
Feb 16, 2009
Feb 23, 2009
Mar 2, 2009
Mar 21, 2010
Jan 24, 2010
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Chef, writer and culinary explorer Andrew Zimmern is back for another season of exotic food adventures. "Bizarre Foods with Andrew Zimmern" gives us a taste of the world's different cultures by serving up what the locals eat. Viewers this season get an even greater treat as Andrew goes deeper into experiencing unusual food practices even he never knew existed. In season four, Andrew steps out of his comfort zone and truly tests his own limits. He really gets involved; sourcing and preparing his food while encountering extreme climates, rough terrain and off the beaten path locations. Andrew takes on personal journeys to find meaningful connections to people and their cuisine, from the most remote corners of the earth to locations right in his own backyard. Highlights of the season include discovering unexpected, bizarre foods in familiar places. Even though he's exposed to strange and sometimes outrageous experiences, Andrew always greatly appreciates the warmth and hospitality he receives from the people he meets. This series takes viewers beyond the usual tourist locations and into the very heart of what makes each destination unique from a food perspective. From high-end restaurants, to street food, to real families sitting down for a home cooked meal, Andrew gets the true flavor of each culture by sampling local dishes and customs from a variety of sources. Roasted tarantulas in Cambodia...sheep's eyeball in Arizona...fresh picked dung beetles in Thailand, they all sound good to this adventurous eater. Adding to that list for this season, Andrew visits San Francisco where he joins foragers for a locally sourced meal and goes dumpster diving with the "freegans," an alternative group that "rescues" unspoiled food, cooks it and serves it to the homeless. Far across the globe, Andrew travels to Syria, a country few Americans have seen, where he seeks out unusual foods and herbal remedies going back to biblical times. Whether it's brain tacos in Baja, Mexico or bull penis soup in Bangkok, every place on the planet has its own unique cuisines to share. It's the balance between entertainment, reality and information that make "Bizarre Foods with Andrew Zimmern" an appealing show for everyone. Andrew's unique perspective and enthusiasm to try any type of food make it easy for the viewer to explore new worlds through his eyes. Whether he's drinking fermented mare's milk in Mongolia or eating pig innards in Tokyo, Andrew dives right in and encourages everyone else to do the same by sharing his favorite advice, "if it looks good, eat it!"
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