Summary of Anthony Bourdain's A Cook's Tour

By IRB Media

Please note: This is a companion version & not the original book.

Book Preview:

#1 I informed my boss of my plans to eat my way around the world, and he called his mother in Portugal and told her to start fattening a pig. I was going to eat everything, blood, guts, and all, during my trip to Portugal.

#2 I had never been to a farm and watched as the animals were slaughtered, disemboweled, and broken down into constituent parts. It was only fair that I should have to watch as the blade went in.

#3 José was a native of Portugal who had gone to New York and become a chef. He was very comfortable and engaged with food, and he loved to eat at restaurants. But he was always excited and engaged when he was at home eating with his family.

#4 I was excited to eat the food that José was so passionate about, and I was dreading the pig slaughter. I had arrived in Portugal, and I had already gotten the picture that the country had plenty of good food.

• Language: English
• Publisher: IRB Media
• Release date: Mar 24, 2022
• ISBN: 9781669368335

IRB Media

With IRB books, you can get the key takeaways and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your convenience.

Book preview

Insights on Anthony Bourdain's A Cook's Tour

Contents

Insights from Chapter 1

Insights from Chapter 2

Insights from Chapter 3

Insights from Chapter 4

Insights from Chapter 5

Insights from Chapter 6

Insights from Chapter 7

Insights from Chapter 8

Insights from Chapter 9

Insights from Chapter 10

Insights from Chapter 11

Insights from Chapter 12

Insights from Chapter 13

Insights from Chapter 14

Insights from Chapter 15

Insights from Chapter 16

Insights from Chapter 17

Insights from Chapter 1

#1

I informed my boss of my plans to eat my way around the world, and he called his mother in Portugal and told her to start fattening a pig. I was going to eat everything, blood, guts, and all, during my trip to Portugal.

#2

I had never been to a farm and watched as the animals were slaughtered, disemboweled, and broken down into constituent parts. It was only fair that I should have to watch as the blade went in.

#3

José was a native of Portugal who had gone to New York and become a chef. He was very comfortable and engaged with food, and he loved to eat at restaurants. But he was always excited and engaged when he was at home eating with his family.

#4

I was excited to eat the food that José was so passionate about, and I was dreading the pig slaughter. I had arrived in Portugal, and I had already gotten the picture that the country had plenty of good food.

#5

I was invited to visit the Meirelles farm in Portugal, where they were going to slaughter a pig. I was extremely unhappy with what I was seeing. I was the one who had invited these people to do this, and I was the one who was causing this to happen.

#6

I had to suck it up and do the slaughter myself. I was a pathetic city boy, all too comfortable with my ignorance of the facts, and I was ashamed of how squeamish I was becoming.

#7

The pig was washed and scrubbed, then hung from an overhead crossbeam to dry. The butchers cut open the animal’s belly, pulled out his still-steaming entrails, and placed them on a wide plywood board.

#8

The chief assassin began to play the squeeze box, and the Portuguese barnyard rap began. The words changed to reflect the individual circumstances of each particular pig, and participants