.AmyAlysaGlynn on appreciating Gordon Ramsay's Nat Geo series, Uncharted, on its own terms.
made me stop nattering about increasingly pallid riffs on an overworked formula and just settle in for the gorgeous photography. And something odd happened to me after a few minutes: The show reminded me that even if every damned chef learns how to make a Hollandaise sauce, it doesn’t invalidate the sauce. Recipes can be predictable, yes—and that can be invaluable in setting a context.
goes, I have to say this: I loved Bourdain and am more often than not irritated by the ever-swirling retreads of the formula he did so well. On the other hand, a BLT and a Reuben are both sandwiches—both contain bread, cured meat, and a leaf vegetable—and yet they are totally different. Three episodes ofwere made available to press, and all three of them were set in locations where Bourdain also went; you can do a side by side comparison if you like. I did.
I recently heard a journalist make another snarky comment about “white guy parachuting in and knowing everything there is to know about a culture in four days” tropery, callingand Ramsay out for disrespect because he makes a Flintstones quip about a stone tool or spits out the live grub he’s dutifully trying to eat. I completely disagree. Maybe living in northern Britain in my youth gave me an edge as far as understanding Gordon Ramsay’s sense of humor, but I don’t really think so.
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