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Bourdain in London

Ok, I'm watching "No Reservations" in London and I'm frustrated. I'm enjoying the show foodwise, it all looks good and the Marco Pierre White segment was very interesting. But the show would have been well served by utilizing english sub-titles. I could not understand most of what was being said, between the din of the background noise and the heavy cockney accents, very frustrating. I would think when reviewing the show during editing, someone would have picked up on this. But perhaps it's just me? Bloody 'ell!!

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  1. Why don't you turn on the subtitles? I did!

    4 Replies
    1. re: mnosyne

      I must be a dinosaur, how do you do that? But it's good to hear that you were in the same boat as me!

      1. re: MagnumWino

        Pfress the "menu" button on the remote, click over to "set up"; it should show up there.

      2. it was a good show. i enjoyed it.

        1 Reply
        1. re: steve h.

          Me too. Thought it was one of the better ones.

          No problem understanding anything said.

          DT

        2. Wow, Really? I thought it was one of the best episodes ever. Focus on Food not travel. Not a bunch of wasted film on drinking and smoking. I thought they did a great job on focusing on traditional food. Great chef profiles. Fresh venison. Overall I thought it was an excellent show.

          3 Replies
          1. re: Docsknotinn

            Like I said, I enjoyed the show itself, my problem, and maybe it is just me, is that I had a hard time understanding the dialogue, that's all.

            1. re: MagnumWino

              I had a hard time understanding the guy in the purple suit as well. Not that I thought that was a bad thing.

            2. re: Docsknotinn

              >>Not a bunch of wasted film on drinking and smoking. <<

              I personally thought the whole rock n roll/poetry recording stuff was a waste of time. For me the "artier" they try and get, the less I like the show. The multiple screens, the scripted episodes like Tuscany, all "not my cup of offal".

              Susan

            3. It's funny that they subtitled some New Orleanians, but not any English dialects! I had no problem understanding either, but it strikes me as kind of amusing. Look for Closed Captioning (cc) in your tv setup menu for subs...

              1. Hate to be the dissenting vote, but...No one has enjoyed watching Tony Bourdain as much as I have from the beginning, but - if I have to see him kill one more animal or watch endless footage of pig's heads and other pre-butchered meat in the name of manliness and authenticity, I'm going to stop watching! Am I the only one who finds this upsetting? Yes, I know that the meat I eat looks like that before it's cut up, but I really don't want to see it! I'm trying to exist in a state of denial here...

                7 Replies
                1. re: The Librarian

                  howdy librarian,
                  you struck a chord.
                  i won't stop watching. tb highlights the obvious.

                  1. re: The Librarian

                    Field to table is absolutly what I enjoy about AB. BTW What is meaningless authenticity??? The whole idea of getting back to basics was the premise of the show. I'll take my freshly shot venison rare thank you.
                    ;)

                    1. re: Docsknotinn

                      Minor correction - The Librarian said "...in the name of manliness and authenticity", not meaningless authenticity. :-)

                    2. re: The Librarian

                      What I want to see is TB dressing his own meat. Shooting the deer and then having someone else dress it is cheating!

                      What I'm tired of is the recent celebration of organ meat. Not one of my favorite things. I know how that stuff smells when it's cooking. Ergh.

                      1. re: The Librarian

                        I feel the same way.

                        I thought this episode was decent, but this season seems to be off to a weak start. Maybe I'm just in a foul mood or something, but I really haven't enjoyed the last two shows very much. Something seems to be missing.

                        1. re: The Librarian

                          I grew up in Europe and seeing half a pig or cow in the corner butchers shop was everyday, even today if you went to a market you'd see poultry with had and feet intact, and quite possibly pig heads too. The term "manliness and authenticity" makes about as much sense as "meatless meat". No, it's not a ploy to shock you, they are simply showing thing the way they are, instead of censoring it for the squeamish.