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Bourdain and Gill on Animal Cruelty and Worker Rights

Complete video at: 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. ----- 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". 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. - Australian Broadcasting Corporation Anthony Michael "Tony" Bourdain is an American chef, author and television personality. He is well known for his 2000 book, Kitchen Confidential: Adventures in the Culinary Underbelly, and is the host of Travel Channel's culinary and cultural adventure program, Anthony Bourdain: No Reservations. Adrian Anthony Gill 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.
Length: 06:21


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