S p r i n g
Meals:
salads every day. Especially a simple arugula salad tossed with fresh lemon, olive oil and parmesan.
Journal entry from 2016
Excerpts from A Bourdain's Book on Japan
"... In Japan you are confronted constantly, almost violently with how much you don't know. I liked that feeling, I liked that steep, virtually impossible learning curve. I liked, it turned out, that strange feeling of being a stranger in a strange yet wonderful land, not understanding the language, lost, every little thing a discovery." p x
"...It was a glorious and lasting derangement of the senses that first trip, and I've never been the same since..." p xi
"...The plan is to stay here as long as it takes to find stories like these -- deep, experiential narratives that tell us something about this country that only the food and its creators can...
"...micro disciplines with infinite room for improvement...The concept of 'Shokuin', an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture... 'The shokuin has a social obligation to work his or her best for the general welfare of the people.' says sculptor Taiso Odate, The obligation is both spiritual and material in that no matter what it is, it is the shokiun's obligation to fulfill that requirement.'"
