Know Congo Bourdain’s field notes: Congo “The Congo is a place where everything is fine—until it isn’t.”
Know Masa's Japan Bourdain’s field notes: Masa’s Japan “[This episode] is food porn at its finest — but first and foremost a portrait of an artist and his journey.”
Know Paraguay Bourdain’s field notes: Paraguay “A lot of people have ventured to Paraguay over the years in search of some sort of a dream.”
Know Scotland Bourdain’s field notes: Scotland “Is Glasgow Europe? I don’t think so. It feels somehow older than that.”
Know Libya Bourdain’s field notes: Libya “Libya is a place where there is every likelihood that everywhere you go and with everyone you meet you will be greeted warmly.”
Know Morocco Bourdain’s field notes: Morocco “This week’s show is not about Morocco. Nor is it about Tangier precisely. It’s about the intersection between the Old World and the New.”
Know Scotland Need to know: Glasgow Because “the people of Glasgow have a better time at a funeral than the people of Edinburgh have at a wedding.”
Know Spain Bourdain, off the cuff: Spain “Any reasonable sentient person who looks at Spain, comes to Spain, eats in Spain, drinks in Spain—they’re going to fall in love.”
Eat Libya Tripoli’s top breakfast spot When in Tripoli, eat what Tripolitanians eat: baryoosh at Haj Fathi.
Know Masa's Japan Beauty in the details Inside the studio of one of Japan’s celebrated maki-e craftsmen.
Drink Scotland Bound at the cask It was chance encounter with Spain that made Scottish whisky what it is today. On the banks of the River Spey, a master of wood explains all.