Episodes
A Taste of Tokyo
The Japanese have a healthy respect for food, which Tony can definitely appreciate. A trip through a market with a sushi chef prepares Tony for his dinner. He also eats a meal with sumo wrestlers.
Dining with Geishas
In Japan, Tony experiences the contrast between a serene, rural inn for a tea ceremony and the bustling activity of a famous restaurant in Tokyo. Relaxing tea versus dangerous blowfish mark his trip.
Cobra Heart, Food That Makes You Manly
Ho Chi Minh just might make a man out of Tony when he eats fetal duck egg (with feathers), cobra heart and blood.
Eating on the Mekong
A trip down this Vietnamese river makes tony aware of Vietnam's history as well as its portrayal in some of his favorite movies. Phillip Lajeunie joins him as he eats his way through bread, coffee, duck and bird's nest soup.
Wild Delicacies
Cambodia both attracts and repels Tony. Crickets, tripe and tongue are all fine; but a bright green jelly isn't to his liking. Finally, he must come to terms with durian– a fruit that smells worse than it tastes.
Eating on the Edge of Nowhere
Tony floats on the heart of darkness river. Three soldiers commandeer his boat, but a tasty dinner makes it all fine.
Cod Crazy
Wine and fish figure prominently in this episode as Tony explores Portugal.
San Sebastian: A Food Lover's Town
The Basque food culture in Spain has a rich history and tradition. Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.
Childhood Flavors
Tony and his brother revisit favorite childhood haunts in Arcachon, France. A memory of an oyster from this place changed the course of Tony's life.
Stuffed Like a Pig
Tony joins Jose at the family farm to enjoy a fattened pig at the village feast. Then, he travels to a destination from his childhood where he debates eating a calf's head.
A Desert Feast
Tony has one objective in Morocco, eat a roast sheep. He travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.
Traditional Tastes
In Morocco, Tony learns about the rich culinary tradition and home cooking from a British ex-pat.
The Cook Who Came in From the Cold
Tony's friend Zamir shows him around St. Petersburg. A product of a childhood during the cold war, Tony fantasizes about being a spy as he eats his way through blinis, borscht, reindeer, pickled salads, and dumplings.
So Much Vodka, So Little Time
Tony and his friend explore St. Petersburg. Tony is especially interested in the working class foods of the people. Ice fishing, smoked fish, and high luxury caviar are a few of the stops.
Tamales and Iguana Oaxacan Style
Tony has always been interested in the Oaxacan tradition in food. A friend leads Tony through a local market, where they taste a variety of interesting foods. And, of course, Tony can't pass on tequila.
Puebla Where Good Cooks Come From
Tony's favorite kitchen mates all seem to come from Mexico, and he wants to know why. Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms, and more.
Los Angeles, My Own Heart of Darkness
Tony is apprehensive about the glamorous world of LA, so he begins with hot dogs. After a long day and a guest stint at Campanile, he has gained a new appreciation for the glitz of the City of Angels.
French Laundry Experience
Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine–Thomas Keller. Keller creates a specialized menu just for Tony, including a course that is pure Tony–tobacco leaf and coffee custard.
Hometown Favorites
Tony decides to share all of his hometown haunts with the viewers. Lox and bagels, wine and dinner, a variety of cheese, and great hot dogs make his list of top stops.
My Life As A Cook-NYC
This episode is all about Tony. Tours through Tony's restaurant, Les Halles; his first restaurant job in Provincetown, and the Culinary Institute of America; plus an interview with his mentor provide a fascinating look at the host, chef and writer.
Highland Grub
Tony sets out to prove that Scotland does have tasty options. He begins with a deep fried breakfast of pizza, eggs, and Mars bars. Next, he enjoys a hearty lunch of haggis. Finally, after fishing and hunting across the countryside, he eats a calm dinner at a large estate.
A Pleasing Palate
While the United Kingdom doesn't have the greatest culinary reputation, Tony is determined to find the best in Britain. Some of his choices are exotic, including: goat liver salad, roasted pig's head, ox heart-grilled and breaded pig's tail. He also enjoys a tour through the countryside and a community from India.
Food Tastes Better with Sand Between Your Toes
Tony starts season 2 in St. Martin laying by the pool, re-living his youth. Over time, he says, this has become his home away from home.
No Beads, No Babes, No Bourbon Street
There has to be a New Orleans that's just for locals. That's what Tony wants to find. But, will he discover more than he intended? Tony makes his first ever trip to pre-katrina New Orleans where he vows to stay away from the French Quarter, "No Beads, No Boobs, No Bourbon Street".
A Mystical World
Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich cuisine. Tony takes part in a traditional local ceremony and experiences the talents of the famous Bahian artist of the kitchen, Chef Dada.
How to Be a Carioca
Can a Carioca teach Tony the lifestyle? Will Tony be able to relax into the freewheeling life. He can handle the tan, the Brazilian barbecue and the Caipirinhas, but can he handle the speedo?
Elements of a Great Bar
Everyone knows Tony likes to drink, especially after a hard night at Les Halles. In this episode, Tony tries to discover what exactly make the perfect watering hole in New York. Some of his requirements include a loaded juke box, an absence of karaoke, and a bartender who leans towards crazy.
The Struggle for the Soul of America
Tony visits the Mall of America to discover what draws Americans to the food court. A local French chef will explain his approach to broaden Americans' palates. Will Tony ever be able to understand what Americans like?
The BBQ Triangle
Barbecue in America comes in a variety of ways. Tony explores the three largest types when he visits Kansas City, Houston and North Carolina. Each offers their own variation of sauce, smoke, ribs, and brisket.
Mad Tony, The Food Warrior
Tony makes a trip that can only be classified as crazy! He travels half-way round the world to eat the world's best meal at Tetsuya's. Along the way, he must survive the Australian outback and a host of wild characters to make it to his destination.
Down Under: The Wild West of Cooking
Tony explores the un-hampered creative cuisine of Australia and discovers just how good the wine can be in this region. Melbourne has a wealth of things Tony can appreciate, including macho chefs, a food loving culture, and a crazy attitude towards eating.
Singapore: NY in 20 Years
Tony is almost overwhelmed by the amount of food in Singapore. From chicken congee to root beer floats, Tony explores the city. From "wet markets" to the red light district, he is amazed by all the city has to offer.
Let's Get Lost
Tony tries to lose himself in Thailand by trying a variety of new activities. He rides an elephant, eats native cooking with a Thai family, attempts kick-boxing, and experiences an authentic massage.
My Friend Linh
Vietnam captures Tony's heart. He returns to Hanoi and meets an old friend. The two spend the Vietnamese New Year together at Linh's home for an experience neither will ever forget.
One Night in Bangkok
Tony makes a serious of quick and crazy stops. A layover in Bangkok has him meeting a crazy Westerner who introduces him to some interesting foods. Next, he lands in Singapore, where he meets his book editor. They enjoy fish head curry, a notorious dish in Little India. On the last show of the series, Tony visits Bangkok and Chef and author of "Strange Foods", Jerry Hopkins. Jerry has written the book on "edible exotica" and has inspired some of Tony's most outrageous meals.
Cast
Anthony Bourdain
Self
Crew
Lydia Tenaglia
Director
Christopher Collins
Producer
Jeffrey R. Stimmel
Production Manager
Michael O'Gara
Production Manager
Diane Schutz
Associate Producer
Bob Solomon
Post Production Supervisor
Christopher Collins
Director
William Abrams
Executive In Charge Of Production
Kate Rados
Publicist
Lydia Tenaglia
Producer
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