Anthony Bourdain: No Reservations Season 4
Anthony Bourdain uncovers the best cuisine across the world. At each location, Tony dives headfirst into life's colorful and rich pageant, bringing his intellectual curiosity, empathy, wit and boundless appetite.
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Anthony Bourdain: No Reservations
2005
Anthony Bourdain uncovers the best cuisine across the world. At each location, Tony dives headfirst into life's colorful and rich pageant, bringing his intellectual curiosity, empathy, wit and boundless appetite.
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Anthony Bourdain: No Reservations Season 4 Full Episode Guide
Bourdain with guests Amy Sacco, Bill Buford, Ted Allen and Chris Wilson dine at NYC restaurant wd~50 and discuss various topics related to food and restaurants.
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In honor of Labor Day, Tony takes us backstage for a very special highlight show that includes goofs, silliness and some of the baddest food on the planet.
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Tony is determined to avoid doing the "tourist thing" and visiting the Egyptian pyramids, but rather explore what it means to be Egyptian; to spending an evening at a men's cafe smoking Shisha, to a boat ride down the Nile and spending time in the desert with a group of Bedouin men.
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Tony has long admired some of Spain's top chefs; however, Spain culture and cuisine has more to offer than just Ferran Adria.
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Tony hits Tokyo to examine the similarities and contrasts between the perfect knife and the perfect sushi, martial arts and flower arrangements.
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Tony tours the bottom half of the U.S. He takes off on an old fashioned road trip to enjoy Americana. From the quirky to the classic, Tony tries it all.
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Tony joins his brother Chris to explore South America's Uruguay where they have family. The two set off in search of their roots.
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After a world wide search, Danya Alhamrani was chosen as a superfan of the show. Her job? She has to showcase the local side of her Saudi Arabian home.
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This week Anthony is in Colombia, a country that finds itself the setting of one of South America's most remarkable transformations. In the 25 years since the death of Pablo Escobar, one of the world's most notorious drug lords, this once war-torn country has emerged like a phoenix from the scars of the past. Colombia offers Tony a tantalizing mix of cultures, delicious food and beautiful mountain scenery.
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Tony has always been fascinated by Asia. This time he's visiting Laos, a less popular tourist country, to investigate its history, culture and unique culinary offerings.
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Tony has been away from Brasserie Les Halles, where he last worked as a chef nearly a decade ago. Given the opportunity to spend another day on the job; he re-evaluates his skills in the kitchen, his love of New York and his life as a chef.
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Tony visits Hawaii where he tries spam, enjoys surfing, visits a volcano, and samples some local delicacies.
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Tony and Zamir have had many adventures. This time they're in Romania to celebrate Zamir's birthday. Along the way, they learn about vampires, communists, and the strong cultural history of Romania.
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There is more to Jamaica than reggae music, drugs and resorts. Tony attempts to discover the real Jamaica–a country plagued by gang violence, run down property and political strife. Poet Mutabaruka joins him on part of the tour.
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There is something alluring and menacing in the air throughout the UK when it comes to the people, the scenery, and especially the cuisine, and Tony is off to try and discover what that mystique is.
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Hurricane Katrina has infinitely changed the city of New Orleans. As Tony explores the impact the storm had on the city, Tony discovers that the heart and soul of the city is still alive.
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Unhappy past experiences have Tony kicking and screaming as he succumbs to a visit to Greece. Often surrounded by music, dancing men, various firearms, and distilled local spirits; he discovers how a history of invasion, occupation, and deprivation have shaped the Greek cuisine over the centuries.
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Vancouver (in British Columbia) has a flourishing film industry, beautiful landscapes, and a progressive food scene.
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Tony explores the contrasting sides of Berlin. He is both repulsed and and attracted to the good and the evil in the city.
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The country of Singapore is serious about food. The cuisine of Singapore borrows from Chinese, Indian, Malaysian and Indonesian traditions. Along the way, it uses the cheap and plentiful ingredients of the the country to make the food available everywhere.
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