Devilishly-naughty restaurant critic AA Gill goes 50 minutes with “No Reservations” tv show host Anthony Bourdain upending the tables on food pretensions, culinary icons and vegans in what can be only described as a restaurant-lovers’ “food fight”.
AA Gill and Anthony Bourdain both love words almost as much as they love food. Venom, charm and surprisingly deep insights into human nature are doled out in equal measures in this sumptuous and hilarious conversation.
Their topics range from the pretension of chefs, dining versus eating, to the selection of last meals and eating human flesh...from Japanese food fetishes and mafia run “lard markets” in Eastern Europe to the importance of communal eating in the development of human civilisation. Prepare to be very amused.
This sold-out 2011 Sydney Writers Festival event was hosted by the “Godfather of Australian Cuisine”, Tony Bilson.
Tony Bilson has been recognized as one of Australia's leading chefs for over 30 years. His restaurants have been milestones in the advance of Australian gastronomy and include Tony's Bon Gout, Berowra Waters Inn, Kinselas, Bilson's, Fine Bouche, the Treasury at Sydney's Inter-Continental Hotel, Ampersand and Canard. In 2003 he opened Bilson's in the city, and the Sydney Morning Herald has already awarded it 16 out of 20, saying: "For those who hanker for the gentleness and finesse of proper dining, there’s a lot to love."
Regarded as the "Godfather of Australian Cuisine," Tony has dedicated his life to the pursuit of excellence in gastronomy. "I regard food and wine as an essential element of a nation's culture."
Anthony Bourdain is an American author and the "Chef-at-Large" of Brasserie Les Halles, based in New York City with locations in Miami, Florida, and Washington, D.C. Bourdain is also host of the Travel Channel's culinary and cultural adventure program, Anthony Bourdain: No Reservations.
A. A. Gill
Adrian Anthony Gill (born 28 June 1954) is a British writer who uses the byline A. A. Gill. He is currently employed by the Sunday Times as their restaurant reviewer and television critic and Vanity Fair magazine as a restaurant reviewer.
Celebrity chef Anthony Bourdain and renowned food critic A. A. Gill debate the moral relativity of gourmet food production, from foie gras to worker rights. "Most Ghanaian dish washers are treated far worse than any of the geese that make foie gras," says Gill.
Chef Anthony Bourdain and food critic A. A. Gill debate the varied benefits and detriments of organic farming. While Bourdain argues that organic products inflate prices, Gill expresses his belief that organic is just a marketing ploy. "What it does have to do with, is people who don't farm, telling farmers how to farm," argues Gill.