The genius of Anthony Bourdain was that food was only an excuse to explore the world and the people in it. And by doing so he showed us how there is greatness in all of us. We just need to sit down and share a meal to notice it.
Lydia Tenaglia-Collins on how it all started:
So that was the start of our relationship and our time together. We, fortunately, were able to pitch and sell that idea, A Cook’s Tour, to the Food Network. Me and Chris, my husband, and Tony, just the three of us, all went out on the road together for that first year, and we shot 23 episodes of A Cook’s Tour, and we kind of figured out the format of the show on the road. It was really Tony tapping into the references he did have — you know, films and books and things he had seen and knew about only through film and reading.
So he was able to bring all of those cultural references to the table, and the three of us together were able to kind of play with the format of what those visuals would look like, so that it wasn’t just about him eating food at a restaurant. It was really about everything that was happening around him — or the thoughts he was having internally as he had these experiences or the references that he had seen through film that he loved and books that he had read, like The Quiet American, and how those things related to what he was experiencing.
So it became this kind of sort of moving, evolving format that was very much based on, predicated on the location that we were in and those references that he could call up. The show just kind of began to take shape. I mean, really there was no format of the show going into it. We just said, “Hey, we’re going to travel around the world, and this guy … he’s a chef, and he’s written this great book, and he’s going to try food in other countries.” And that’s what sold the project to the Food Network at the time. Then, as we went and actually made the show, we really started to play with the format and turned it into something else.
I would say that 17 years later the show has gone through various iterations. We did the two seasons of A Cook’s Tour on the Food Network, and then we did eight seasons of No Reservations on the Travel Channel, and now we’re on Parts Unknown. And the show has evolved as Tony has evolved, as the crew has evolved, as the technology has evolved. The show has sort of turned into this kind of, you know, one man’s initial foray into the world, and I think today, 17 years later, he’s really kind of evolved into more of a cultural anthropologist.
The show’s very sociopolitical — it’s about people and characters. The food and the people are just the entry point. It’s really about all the context around it. The more you can bring story to that and the more you can bring references to that — film references … character references — the more you can introduce interesting, unique characters into the equation, I think that’s what keeps the show very fresh and why it’s continuing to evolve all these years later. Each show is very different from the one before it.