Guilty Pleasure. Anthony Bourdain explores the serious side of food tourism

摘要

Anthony bourdain has eaten a lot of hard-to-swallow stuff in his day: duck embryo, goat head, a still beating cobra heart. In the new season of his Travel Channel show, No Reservations, he finds himself consuming that most piquant of delicacies for the first-world traveler in the third world: shame. The chef, author and Top Chef judge is visiting an open-air restaurant in post-earthquake Haiti. There are pots of stew bubbling and, on every table, hand sanitizer to ward off cholera. As he sits down to callaloo and chicken Creole, a crowd of kids gathers and stares. "One plate of food would be a good day for any of them," Bourdain says. "And here, I am painfully aware, I'm eating three."