How the world sees Greece
Migrants are seen in a refugee camp in Diavata, a suburb of Thessaloniki, northern Greece, yesterday. Greece has at least 41,000 refugees and migrants who are seeking asylum. Greece has at least 41,000 refugees and migrants who are seeking asylum, mostly ...
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Even if you don't plan ahead you can still make this chicken, letting it marinate for just an hour in the fridge. You can also start marinating the chicken early in the day (or even when you go to work in the morning) and then cook it that night.
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As the Rio Olympics officially drew to a close, the countries that won the most medals, such as the U.S., China and Great Britain, returned home triumphant. But others, such as Greece, have good reason to rejoice too, as they did better than expected.
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_MN_ [Anthony Bourdain BI Interview]Mike Nudelman/Business Insider _Anthony Bourdain is a master storyteller._ _In 2000, at 44, he was propelled into stardom by his best-selling memoir, "Kitchen Confidential." It's the tell-all of a Manhattan chef unafraid to talk about the grittier side of the restaurant industry, as well as his own past struggles with drug addiction._ _Its success led to another book deal, with an accompanying Food Network show, both called "A Cook's Tour." He left his role as executive chef of the Manhattan French restaurant Les Halles and became a television personality who traveled the world, next with the Travel Channel shows "No Reservations" and "The Layover," and then the CNN series "Parts Unknown."_ _Over the past 16 years, Bourdain, now 59, has explored the cultures and cuisines in locales across 80 countries, and he's won three Emmys and a Peabody award._ _Bourdain has intentionally avoided leading any food projects since leaving the restaurant industry, but next year his name will be attached to a 155,000-square-foot (think three football fields), $60 million international market in New York City's Pier 57._ _We recently spoke with Bourdain about the seventh season of "Parts Unknown," premiering on April 24, Bourdain Market, his favorite place in the world to eat, and his extraordinary career. This interview has been edited for length and clarity._ RICHARD FELONI: What about your experiences from your travels in this upcoming season surprised you? ANTHONY BOURDAIN: I knew a little of the Philippines already, but this was a chance to learn about the Filipino character, and why so many of them end up as caregivers, essentially, looking after kids, looking after sick people — that instinct to give. There's also a musical aspect that seems ubiquitous. We're trying to tell a very personal Philippines story, and that was a highlight. Senegal was a surprise. It's unlike any country I've been before. It's a slice of Islam that I think most people haven't seen, with a very different colonial history than a lot of people have seen. I think that's going to be a real eye-opener. The situation in the Greek isles, where we shot, is very different from the mainland. They're doing fairly well in Naxos, mostly off predatory tourism, people looking for cheap prices in a buyer's market. They're doing pretty well compared to the mainland. So it's sort of an off-center perspective. And there is a shadow looming, however paradoxical it might seem, from the refugee crisis that has become an increasingly big factor in the country. [anthony bourdain bi interview bio]Mike Nudelman/Business Insider FELONI: You're now shooting an episode in Rome based on its dark fascist past. BOURDAIN: It's not so much that it's a historical show. I think primarily I'm always looking to look at a place from a different perspective, and everybody's seen classic Rome and the Colosseum and the buildings of antiquity. So I said, let's look at a completely different side of Rome, the EUR [_Esposizione universale Roma_, the district Mussolini intended to be Rome's new center], fascist-era architecture, early [film director] Pier Paolo Pasolini, Brutalist architecture — I deliberately tried to stay away from antiquity and monuments. Once I made that stylistic decision, I started to read a lot of history of when these structures were built and why. I've been boning up on Mussolini-era Italy and there are a shocking number of similarities to current-day America, unfortunately. I think it's worth remembering that Mussolini was elected. He was very, very popular, and basically could say anything he wanted on any given day of the week, completely reverse himself from his opinion yesterday and yet no one minded. I think that apparent need for a man on a horse, we might be in a similar time. I mean, I hope not. FELONI: Are you getting at Trump specifically? BOURDAIN: It won't appear in the show at all, but I hope it hangs in the air. I mean, Mussolini served his country in combat and did a credible job, and I don't think you could say that about, you know, this guy. FELONI: Moving to some brighter news. When did the idea for this Pier 57 market first start? When did it move forward in a real way? BOURDAIN: We've been working on it for about four, five years. I've always loved those Southeast Asian hawker centers and the big wet market of Hong Kong and São Paulo and Barcelona, and I was sort of bitterly resentful as a New Yorker that we didn't have that. We should. We're a big international city, our diversity is our strength. We have millions of people from all over the world. Why don't we have a big market with democratically available, diversely priced food? It's something we're missing, and I was given the opportunity to be part of a project that brings that to New York. I led that, and I don't know when it started to become something serious that looked like it was going to happen. This was an opportunity that arose in New York, and I'm a New Yorker. If I was thinking if this is an extension of me, I would have had little eateries in airports years ago. This is not a supermarket or a food center, a food hall, or any of that. This is a market that will sell produce and fish, and there will be butchers and bakers. But it will also have one-chef, one-dish specialized, independently owned and operated stalls. And we're doing absolutely zero Italian, no Italian anything. I mean, Mario Batali does that very well with Eataly, and I don't see any need to duplicate efforts. So we'll assiduously stay away from that. It's not of any interest or expertise in any case. FELONI: How much time will you spend working on it once it's launched? BOURDAIN: There will certainly be no business within the market that I didn't say yes or no to. Will I be driving a forklift? Probably not. FELONI: What does it mean to you to have this giant project with your name attached to it? BOURDAIN: I wish my name wasn't on it! [Laughs] I think this is a great idea whether my name's on it or not. Personally, I would have been happy to live without my name on it. But wiser minds than me apparently thought it was a really important thing. I could live without that. I don't know. I've never done anything like this. Instagram Embed: http://instagram.com/p/BBWDIgIE5MI/embed/ Width: 658px _An artist's rendering of a portion of Bourdain Market, from Roman and Williams._ FELONI: Speaking of New York, I saw that you shared your favorite restaurants with The Daily Beast ... BOURDAIN: Well, somehow it morphed from "What New York restaurants do you eat at when you come home from a long trip abroad" to "What are your favorite New York restaurants of all time"? In any case, look, it's a respectable list and it accurately represents some aspects of my favorite places. Anyways, date night is Korean barbecue. Also I love Tori Shin. I love to go for yakitori. That's sort of a go-to for me. FELONI: What do you think of the New York restaurant scene right now? BOURDAIN: I think it's good. It's come so, so, so, so far in just my lifetime. So much of what we have now would have been unthinkable 20 years ago, 25 years ago when I was still in the business. You've got tattooed young people all over the city and all over the country making their own sausages, curing their own meat, and rotting things in their cellars, and they're acutely aware of the seasons and are aping obscure subgenres of like Basque-specific restaurants. It is a wonderful thing. And chefs are themselves empowered by this admittedly bizarre and frequently hilarious celebrity-chef phenomenon. But what it's done is it's allowed them to cook as well as they know how, because people are interested in their best game now, and they're not showing up at their restaurant saying, "I'd like the chicken." They come in wanting to try Eric Ripert's food or Daniel Boulud's food and they don't go in there with a specific menu item in mind. I think that's a really important change in the landscape over the last 20 years. [anthony bourdain BI Interview top countries]Mike Nudelman/Business Insider FELONI: Why do you think that's happened? BOURDAIN: I think the celebrity-chef thing. People started to put a face to the person in the kitchen, and they started to care about their opinion. And there are a lot of other factors as well, but I think that's an important one. FELONI: How do you consider your influence? Xi'an Famous Foods, for example, blew up after you featured it on your show. BOURDAIN: Look, I try not to f--- places up. You know what I mean? I'm aware of the fact that sometimes if we put this wonderful little neighborhood bar that's beloved by locals and no one else knows about it, if we put that on TV, that we could change its character forever, or that the owner might be happy for the additional money, but the other customers will be miserable and angry and I've basically ruined an important part of their lives. I think about that a lot, and there have been occasions where we won't even give the name of the establishment that we put on camera. And there have been times where we deliberately shoot in such a way that you'll never find it. I don't want to hurt people. I don't want to change the world in a bad way, if I can avoid it. FELONI: In your book "Medium Raw," you start off by saying how your perspective has changed since writing "Kitchen Confidential." That was six years ago. When you look back at each of those versions of yourself, what do you see? BOURDAIN: I know the guy who wrote "Kitchen Confidential" very well. He's not me anymore. I'm not boiling with rage. I don't live in this tiny, tunnel-vision world. I had such a limited view of what reality was like outside of the kitchen doors — I had no clue! I never lived with normal people. I lived in the restaurant universe for my entire adult life. I'm no longer the star of the movie. At all. That's it! It's a huge relief in a lot of ways. And it's such an understatement to say that having a kid changes your life. You're just no longer the first person you think about or care about. You're not the most important person in the room. It's not your film. The music doesn't play for you — it's all about the girl. And that changes everything. FELONI: And in those past six years, do you see a change in your relationship to celebrity food culture, or cooking competitions, or branding? BOURDAIN: I work really hard to not ever think about my place in the world. I'm aware of my good fortune. I'm very aware of it, and I'm very aware that, because of it, people offer me things. Opportunities to do extraordinary things. The ones that are interesting to me are collaborations. I get to work with people who 10 years ago I wouldn't have dreamed to have been able to work with. And that's a big change professionally, and it's something that I think about a lot. How can I creatively have fun, do some interesting stuff, not repeat myself? Have fun. Play in a creative way. I like making things. FELONI: Are there any aspects of food culture, on the Food Network or elsewhere, that still bother you? Everyone likes to talk about the tension between you and Guy Fieri, for example. BOURDAIN: No. I keep saying it's fodder for comedy, but I basically do a stand-up act in 10 or 12 cities a year. I stand up in front of an audience at a theater and I'm expected to talk for an hour. If you're sitting there in front of a couple thousand people who paid a lot of money to see you, they don't really want to talk about sustainable agriculture for an hour and a half. They would like the occasional dick joke. And the dick jokes better be funny! So if you're a middle-aged dude walking around in a flame jacket, there will be the occasional joke about you. FELONI: Was it about the personality or the level of food as well? In your own show, you visited Waffle House with chef Sean Brock. [anthony bourdain]Mike Nudelman/Business Insider BOURDAIN: I think Waffle House is such an important part of Sean Brock's career and life. And he just was so overwhelmingly enthusiastic about it in an earnest way. And I appreciate the mechanics of what they do. By the way, the way Waffle House works, the whole system is really interesting, and the fact that they're so completely forgiving of outrageously disgusting drunken behavior. Which is, of course, the only way to really appreciate the Waffle House. [Laughs] I gather the food tastes really good because you're drunk. But if you're drunk and at the Waffle House, it's pretty awesome. I could think of a couple of times I ended up in the Fieri Zone. Sean Brock took me to a place that he loved and that was important in his life. And David Choe took me to Sizzler, which was genuinely important to his life. Ordinarily, these are not establishments I would have thought of going to. I'd never been to a Waffle House — I felt kind of stupid. I wish I had known more. FELONI: What do you think the worst thing in food culture right now is? BOURDAIN: I mean, there's always snobbery of course. A couple years ago, I'm holding my daughter's hand and I walk into the supermarket in my neighborhood — I live in the Upper East Side. We're there to buy oranges and lemons, right? And there's the organic produce and the nonorganic sections. And I automatically head over to the nonorganic and I look around and there are all these Upper East Side housewives looking at me like I'm a f---ing war criminal and they're about to call child-protective services. It was so bad that I slump over to the organic section just so these ladies wouldn't hate me. FELONI: So it's just snobbery over nonsense? BOURDAIN: I don't need a 10-minute description of my food. Look, it's annoying but not the worst thing in the world. At least people are interested enough to want to know the details. You'll hear the name of the farm, the name of the farmer, what my cattle was fed. I don't need to know all of that. But I'm glad that people are aware and think about these things, and I'm glad when waiters and servers know. And I'm glad that chefs are making the real effort to get the best quality ingredients and that the public is more and more likely to appreciate it and even understand it. So I mean, it's good. I just think that the great food writers, the great enthusiasts — like A.J. Liebling — is that they're not snobs. You can't be a great food writer and a snob about food and just want fancy, expensive ingredients. You have to appreciate the qualities of a properly greasy fast-food burger. Or a short-order burger, at least. [anthony bourdain world tour bi interview]Mike Nudelman/Business Insider FELONI: How do you determine how your trips will unfold? Are there ever times on a shoot when you just get vicious food poisoning? Do you still abide by that early philosophy that if you eat something and get sick, it might be worth it just for the experience? BOURDAIN: I've found that you're not going to have the really great travel experiences if you're not willing to experience the bad ones. If you don't leave yourself open for things to happen to you, nothing really is going to happen to you, good or bad. The great travel epiphanies seem to sneak up on you because you kind of f---ed up, you took a wrong turn, and you ended up in a place where you permitted events to unfold. That means you're going to eat some bad meals in your life. Because I'm with a camera crew, people are being nice to us, they're giving us their hospitality, and often a lot of their self-image or their image in the neighborhood counts on that. I try very hard to be polite. I may end up at grandma's house and I may not like grandma's turkey, but I'm sure as hell going to clean my plate and compliment her on it because it's her house. And that's a really important part of being a guest. You eat what's offered wherever you are. That's why the show works the way it does, because not just me but my whole crew take that attitude, that we're happy and grateful to be there and we're willing to try anything that's offered in good faith. I get ill very infrequently. [anthony bourdain]Mike Nudelman/Business Insider FELONI: So you just have to be up for things you normally wouldn't be? BOURDAIN: It depends what you're looking for. I had a very good idea when I went to Libya and eastern Congo, I had a pretty good idea what the risks were, and what it was going to be like, and I made a calculated decision. In some cases, it was worse than we anticipated, or more difficult. In others, it ended up working out pretty well. I try not to travel stupidly. I'm not looking to go full Geraldo [Rivera] out there in my flak jacket and sticking my head out of the foxhole just for a good shot. I have the responsibility to try to stay alive for my daughter, and to not get my camera people killed on some narcissistic television show. FELONI: And when you are back home in New York and aren't going out, do you still cook? BOURDAIN: Yes. Oh, I cook a lot. I cook for my daughter every day. I prepare my daughter's school lunch every day and I'll cook dinner every night I'm home. I have some go-to dishes. But if my daughter doesn't like the idea of something, we're sure as hell not having it. I do Christmas and Thanksgiving and often New Year's at home and invite friends and family. Then all summer long I take an inordinate amount of pleasure in being a super-normal dad, like standing in the backyard with an apron and grilling cheeseburgers and hot dogs. Though I'm a little more organized than the average dad! I do clambakes, steamer clams, and lobster — basically the greatest hits from my summer vacations as a kid. I try to inflict them on my family. Pasta, spaghetti and meatballs — I make a decent meatball. I love making meatloaf. I cook home food. I'm not doing anything too fancy. Even when I have friends over it's pretty straight-ahead. My daughter's birthday's coming up, I'm doing roast beef, Yorkshire pudding, gravy, succotash — and, oh yeah, my daughter asked for foie gras! This is a bad sign! FELONI: Having traveled the world several times over, is there a cuisine or part of the world that always draws you in and surprises you? BOURDAIN: Japan is endlessly, endlessly interesting to me. I just returned from shooting yet another episode there with Masa Takayama and oh it was just amazing. I've made more shows there than any other country and I don't think I've even scratched the surface and I don't think I ever will. FELONI: Do you have a favorite Japanese dish? BOURDAIN: Oh, god, it's hard to pick. Give me some good uni, a really good soba with duck dipping sauce — duck dipping dressing is really amazing — and I adore good yakitori. NOW WATCH: This 27-year-old quit her corporate finance job to travel the world
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Workers remove a large tree that fell on the main square in the town of Trikala, central GREECE, during a strong downpour Tuesday. Several parts of the ...
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The tables below—–which includes a breakdown of the EUR 331 billion that each of the Eurozone nations owe on Greece alone—suggests not for long. Importantly, this table includes each country’s so-called Target 2 liabilities at the ECB, which has ...
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ST PAUL, MN: Bishop Demetrios of Mokissos, Chancellor of the Metropolis of Chicago, was invited to meet privately with Minnesota Governor Mark Dayton at his residence in St Paul. Bishop Demetrios was accompanied by Rev. Richard Andrews of St George Greek ...
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Our tribute to island of Chios, completes (for now) with our post for 3 medieval Chios villages. These are the well known Mesta, Olympi and Pyrgi. We mentioned these through our Chios posts here, here, here, here, here, here and here. Yeap, 7+1 ...
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Stadiums remaining from the 2004 Olympic Games in Athens, Greece, are now in disuse and neglected. Terrorist events occurred during the Games in Munich in 1972 and in Atlanta in 1996. The 1980 Moscow and the 1984 Los Angeles Olympic Games experienced ...
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The Greek migration minister has asked the European Union to speed up the relocation of refugees from Greece to other member states. Last year the EU promised to ease pressure on Greece and Italy who are on the front line of the migrant crisis. Under the ...
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He unveiled plans for a “swift” response to the crisis a year ago by calling on EU states to each take a share of 160,000 asylum seekers who had travelled to Italy and Greece. Earlier this year he threatened to fine nations that refused to take part.
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Greece’s cabinet discussed on Tuesday ways to promote fair growth in the coming months and the coordination of the government’s work ahead of the annual Thessaloniki International Fair (TIF) this September, in a meeting headed by Prime Minister Alexis Tsipras at Maximos Mansion. According to government sources, every ministry will present an assessment and […]
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Jerry Built Homegrown Burgers is launching a GREEK-inspired menu this ... For every Fat GREEK burger or salad purchased while it's on the menu, ...
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Location: The 31st Annual “3-Day” Cranston GREEK Festival will be held at the GREEK Orthodox Church of the Annunciation on the church grounds at ...
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Asked about GREECE'S handling of the refugee crisis, Merkel stressed the need for the EU-Turkey agreement to be adhered to. She stressed that the ...
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… rampant partying in the unruly Greek system. The policy would allow … within the school's Greek system. Two IU fraternities shuttered … safety of our students, the Greek residents, of their guests are …
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CLEVELAND Ohio -- Mad Greek, a popular Cleveland Heights eatery since 1976, is closing at end of business on Sunday, September 4, according to owner, Chris Chopra. A franchise of Barrio Tacos will take over the space in the next few months. The Mad Greek ...
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Tunisie Telecom chairman and CEO Nizar Bougila said the acquisition would bring the group closer to its vision of creating a "leading trans-Mediterranean telecoms platform spanning from North Africa to Malta, Cyprus and Greece." GO owns a 51 per cent stake ...
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The GREEK Prime Minister Alexis Tsipras has called an informal ministerial council meeting for 1pm on Tuesday ahead of the upcoming Thessaloniki ...
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Bride Eva Constantine, parents and GREEK musicians in horse and buggy on the way to church. Eva Constantine of Mattituck, New York and Daniel ...
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Early registration is recommended because of the select number of participants. Each day will begin with a reading from Greek literature of Cousineau’s choice, before beginning the writing sessions, which includes creative games, exercises in ...
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Turkish and Greek Cypriot leaders began a marathon of seven meetings on Aug. 23, which Turkish Cypriot leader Mustafa Akıncı has said were crucial as they would set the basis of a quintet conference for a peaceful solution of the conflict that could be established before the U.N. General Assembly in September
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AlbertG: For those who still believe in magic here is how modern campaigns work: each party has three campaigns. Presidential, Senate and Congress. Smart paid staffers review polling and decide the best use of limited resources. Presidential campaigns draw ...
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The bailout loan installment of 7.5 billion euros Greece received in July increased the country’s sovereign debt to 328.3 billion euros. According to a Public Debt Management Agency (PDMA) bulletin, the biggest portion of the 7.5 billion euros was earmarked for the repayment of Greek bonds to the European Central Bank. The bulletin figures also […]
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Greece’s Migration Minister Yannis Mouzalas warned on Tuesday that another 180,000 refugees and migrants would have come to Greece in the last three months, if there was no EU – Turkey deal. During a press conference, Mouzalas stressed that Greece would face an unprecedented wave of refugees and migrants, should […]
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Revelations that the Greek PM, Alexis Tsipras’s associate on matters of social media, Matheos Tsimitakis was linked to billionaire and pro-FYROM George Soros’s group to influence public opinion in Greece against Russia in the Ukrainian conflict, has ...
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The University of Michigan-Dearborn recently selected 50 students as its newest class of Difference Makers. UM-Dearborn Difference Makers are identified annually as students at the forefront of their fields, improving the lives of others and making an ...
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The Real Housewives of Beverly Hills season 7 is currently filming, which means a lot of the cast mates are hanging out together. Recently, Kyle Richards posted that she was about to hang out with her co-star, Erika Jayne, and hit the town together!
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GREECE'S creditors are calling for the government to halt the plans for debt repayments to be made in 100 installments as they believe that it would ...
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Thousands more refugees would be trapped in GREECE if the refugee deal between Turkey and the EU faltered, GREECE'S acting minister for ...
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… – The aroma of fresh homemade Greek delicacies and sounds of traditional … , the lure of freshly cooked Greek treats attracted hundreds across the … in tomato sauce, cheese pie, Greek salad, chicken, spinach and loukoumades …
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… from Greece's Public Order Ministry told Greek daily newspaper Kathimerini. The … ; an unnamed official told Kathimerini. However Crete's mayors want all … in official government camps throughout Greece; that number appearing only to …
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… , Financial Institutions Group. 'Unleashing Greece's export potential and … of Greek banks in Eastern and Southeastern Europe, and has helped Greek … in Greece. Last year IFC participated in the recapitalization of Greece…
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Greece has asked the European Union to speed up the relocation to other member states of migrants and refugees in the country under a plan agreed last year to ease pressure on frontline countries Greece and Italy.
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Authorities are hoping that a new migrant center in Thebes, in central Greece will ease the congestion on the camps on the islands on the Aegean Sea which has been described as only "marginally under control." "The situation on the islands is only ...
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There’s a new chapter in the ongoing tale of IMF incompetence. Take a look at thisUK Telegraph headlinethat recently caught my eye. The love affair was no surprise. Nor was the fact that the IMF had taken part in the immolation of Greece. No, the surprise was that the IMF wouldpublicly [...]
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Foodies take note: The Vancouver Greek Food Festival, one of the city’s longest running annual cultural events, returns to the city for its 39th year. Over the past four decades the festival has gained quite the following, attracting thousands of ...
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Delectable Nollywood actress, Monalisa Chinda has now joined the list of celebrities who have decided to take their weddings out of the country, away from the reach of their teeming fans. Her lovely September 1 wedding invitation card is now out and the ...
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The President of New Democracy and main opposition leader Kyriakos Mitsotakis is scheduled to visit the island of Zakynthos on Wednesday, where he has arranged to meet with Mayor Pavlos Kolokotsas and local bodies to discuss tourism. Mr. Mitsotakis will ...
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The Organisation for Economic Co-operation and Development (OECD) has released a list that ranks countries based on the highest number of scientists it ‘produces’ per capita. Greece was placed among the 10 ‘smartest’ countries in the world in ...
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Kyle Richards and her co-star Erika Girardi appear to be filming scenes for the 7th season of 'The Real Housewives of Beverly Hills' in GREECE.
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Marko Marin has left Chelsea for Olympiakos after signing a three-year deal with the GREEK side. The 27-year-old's move away from London was ...
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WTHR reported that this is the most drastic measure the university has taken in its effort to rein in rampant partying in the unruly GREEK system.
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A classic Greek bread, Eliopsomo (Olive bread) features a classic Greek ingredient, olives. Eliopsomo is also a favorite recipe from Cyprus. Use your favorite olives in the recipe that follows,...
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This summer, take it to the street: Hit up a Greek food truck with beers in tow, and create the perfect picnic. Dolmades & rice lager Tart, vegetal grape leaves are perfect packaging for vegetarian delights like rice and tomato; the appetizer-sized bite ...
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Here is a new dip that you can add to your appetizer table. This works well for a snack, appetizer or even a small lunch for one. Kasey at All Things Mama shares how to make this dip. Football season is upon us or save this for the upcoming holidays.
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The website teflSearch looked at queries made between July 2015 and July 2016 from more than 80 countries in 52 languages to produce a series of maps that reveal the holiday wish lists of various nationalities. Where the world wants to go Croatia featured ...
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Greek gymnast Eleftherios Petrounias knew just what he needed to do after winning the gold medal in the rings competition at the Olympics last week. “I will be quick because my mom is waiting,” he said, before running off to hug her in the stands.
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GREECE has been home to the oldest tree in the Europe, suggested a new research. It's a Bosnian pine tree, which has an impressive age of about ...
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A Bosnian Pine is Europe's millennial tree, surviving for no less than 1,074 years. The tree was discovered in GREECE and it was named “Adonis”, after ...
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