How do you see the restaurant industry dealing with the economy?
Bourdain: "The engine of gastronomy through history has been poverty and difficulties, from the days of dealing with lack of refrigeration or having to work only with second-best ingredients. These are things that force people to cook well because they have no other options.
On the other hand, there's going to be a very rude awakening for a lot of types of restaurants if they're not aware yet how drastically things have changed. ...
There is going to be an apocalyptic shakeout.
On the plus side, the bullshit will be the first to go."
