"(I)t remains true that Bourdain's approach to food is more than an ugly one — it's a destructive one too. It forsakes gentleness for machismo, balance for bluster. He has spawned an ethic, in the kitchen and in life, that poses as brave, but is really nothing more than the emotional equivalent of a keg stand, or maybe just a fear of being plain."
— from a screed in The New Yorker by writer and chef Tamar Adler about writer and chef Anthony Bourdain. Adler concludes that Bourdain has "left a crude hickey on this country's food culture."