Articles tagged “parts unknown”

Bourdain and team now have a formula that they know works and they're largely sticking to it, making time to experiment more with visuals and cinematography than interactions and content.

Parts Unknown does more than raise the standard for travel programming, it gives viewers a taste of the cinematic and content quality that they are missing on most programs across all categories today.

This final episode again highlights why Parts Unknown is the only standout travel show on TV today: Bourdain and crew show the beauty of a destination by confronting its realities through food, culture, and conversation.

Parts Unknown has hit its groove in season three, pairing Bourdain with an area expert, encouraging heavy drinking, and letting the real story of a destination tell itself through the duo's adventures.

Even while irresponsibly drinking and indulgently snacking, Bourdain gives viewers a better idea of what's happening inside present-day Russia than any news segment we've ever seen.

Bourdain appears relaxed, grateful and truly happy to be in the company of Lyon's great chefs showing that his true love remains cooking and food, more so than the media game that's built him into he is today. It's a treat for viewers to see Bourdain enjoy an experience so thoroughly.

Nobody wants to think of Las Vegas as the cultural center of the country, but Bourdain's exploration of the decadent to the dreary suggests it's a better snapshot of the country than most want to admit.

The cinematographers are revealing themselves to be the real secret sauce that makes 'Parts Unknown' so unique and enchanting on TV today.

Parts Unknown is the only travel show that highlights how intertwined the industry is with everything from peas to protests in every corner of the world. It's an education as much as entertainment.

Parts Unknown confirmed this season that its mission goes far beyond culinary or even cultural interests. It's entertainment that reveals and comments on today's socioeconomic realities, and we're all the better for it.