Leave your feedback Share Copy URL https://gographicsoutput.com/video/QIFlrH06frP.html Email Facebook Twitter LinkedIn Pinterest Tumblr Share on Facebook Share on Twitter Blood, Salt, and Fat: Anthony Bourdain’s Most Rustic European Journeys [EtaNoYON3sS] Health Updated on August 11, 2026 EDT — Published on August 11, 2026 EDT Portugal: Tour Cod Crazy (S1, Ep 7) Tony arrives in Portugal to investigate a national obsession: Bacalhau. How did a dried, salted fish from the North Atlantic become the soul of a Mediterranean nation? Exploring the 365 ways to cook salt cod, Tony dives into the maritime history and the humble, hardworking spirit of the Portuguese people. It’s a journey of salt, wine, and the kind of simple, perfect cooking that defines the Atlantic soul. Southwest France: Stuffed Like a Pig (S1, Ep 10) Tony heads to the land of duck fat and foie gras—Gascony. Visiting the family farm of his friend and fellow chef, he witnesses the unapologetic reality of "Snout-to-Tail" eating long before it was a trend. This is a celebration of the pig, the duck, and the deep, earthy traditions of rural France. It’s visceral, bloody, and incredibly soulful—a look at a culture that honors the animal by using every single part of it. #AnthonyBourdain #ACooksTour #Portugal #France #Gascony #Bacalhau #OldWorld #TravelDocumentary #Bourdain #Legacy #FoodHistory #SnoutToTail T0tktLq8Y7o VXXU30T4Pab wiB1QY5etbJ PDws2YCx8Md 2hC6e9LLGij Qqk8Ncfh0Xh 2IvwBZ1IZ0i
Portugal: Tour Cod Crazy (S1, Ep 7) Tony arrives in Portugal to investigate a national obsession: Bacalhau. How did a dried, salted fish from the North Atlantic become the soul of a Mediterranean nation? Exploring the 365 ways to cook salt cod, Tony dives into the maritime history and the humble, hardworking spirit of the Portuguese people. It’s a journey of salt, wine, and the kind of simple, perfect cooking that defines the Atlantic soul. Southwest France: Stuffed Like a Pig (S1, Ep 10) Tony heads to the land of duck fat and foie gras—Gascony. Visiting the family farm of his friend and fellow chef, he witnesses the unapologetic reality of "Snout-to-Tail" eating long before it was a trend. This is a celebration of the pig, the duck, and the deep, earthy traditions of rural France. It’s visceral, bloody, and incredibly soulful—a look at a culture that honors the animal by using every single part of it. #AnthonyBourdain #ACooksTour #Portugal #France #Gascony #Bacalhau #OldWorld #TravelDocumentary #Bourdain #Legacy #FoodHistory #SnoutToTail T0tktLq8Y7o VXXU30T4Pab wiB1QY5etbJ PDws2YCx8Md 2hC6e9LLGij Qqk8Ncfh0Xh 2IvwBZ1IZ0i