The other option is incredibly professional, featuring ingredients, cooking techniques, and devices that a home cook could never replicate. The majority of food content you see on TV primarily falls into two categories: It's either accessible food you could cook at home, or get at a majority of restaurants, either through an instructional program from a professional chef, featuring home cooks in a competition setting, like The Great British Bake Off - or a more travel based show like Diners, Drive Ins, and Dives. What makes Parts Unknown so unique, and still relevant years after the program ended, is the diversity of content.
Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times-superstition, a contempt for outsiders, and a loyalty to no flag but their own." The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. In an article for The New Yorker, Bourdain explained such, writing: "Gastronomy is the science of pain. What had been normally seen as a pretentious, ultra-rich, highly controlled space was exposed to be an incredibly intense, drug-fueled, dirty place, often staffed by people who you would never expect to be cooking at a 5-star restaurant. The book detailed restaurant life in a way never before seen. Originally a chef who had worked his way up in the NYC culinary scene, Bourdain published his book, Kitchen Confidential, in 2000.
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