Don’t Eat Before Reading This
The late chef’s 1999 essay about working in Manhattan restaurants. “Gastronomy is the science of pain,” he writes. “It was the unsavory side of professional cooking that attracted me to it in the first place.”
"Good food, good eating, is all about blood and organs, cruelty and decay... Gastronomy is the science of pain." Bourdain's breakthrough essay on restaurant kitchens.