the most relatable thing when we re in foreign environments. but talking about food, do you believe that gives you access into people that in news questions can t? everybody is proud of their food. there s nothing more political than who is eating, who isn t and what they re eating. also people tend to be very proud of their food. however luxurious or simple it might be, it is an expression of their it culture, their history, their it says something about them, what gives them pleasure, what their own emotional touch stones are. so people revealed themselves to me in extraordinary ways again and again and again during the making of this show, and it really made all the difficulties well worthwhile. you get dulueluged by the fo and kwi zcuisine. anything that stood out there? they have good italian food. really? the italians colonized libya for quite some time and there is a tradition of pasta, southern
uncle kentucky fried eed chicke. okay. the colonel and his buddies the king and the clown haven t quite made it here, given the uncertainty of the situation. so in the meantime, places like this have been popping up. uncle kentucky. awesome. you know where kentucky is? kentucky is from usa. part, yes. this place is new? yeah, new. before gadhafi impossible. yeah. now it s normal. oh, that s nice. how you find it? spicy delicious. anthony bourdain has to go all the way to libya to have kentucky fried chicken. let me ask you this thank you for joining us, the show is great, continued good luck any apprehension of being in such a dangerous place? it was a time of great uncertainty when we were the. c
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investigations into the obama administration s response to it. well, here is a very different take on libya. this sunday, anthony bourdain takes us inside libya in the aftermath of benghazi less than two years after the overthrow of one of the world s most infamous dictators, moammar gadhafi. some of the developments in post-revolution libya may surprise you. take a look and a listen. fresh produce is for sale on tripoli s streets. if you are a small restaurant or shopping for a big family, you bring cash, a wheelbarrow, and load up with what you need. but revolution has brought changed tastes. libyans, especially young libyans, hunger for more than just freedom. they hunger for places like this. kentucky fried chicken.
italian style ragus and pasta. their seafood is extraordinary. they re on prime real estate, very good fish dishes. and of course as with any enlightened culture, they do like barbecue. i think one of the big surprises in your show is that you don t get insight into just cuisine, it s culture, you get to understand people differently that accesses the ethos about what they re it about. amazing things happen at the table. i don t necessarily look for it. but if you show up and are willing to eat what s in front of you, with an open heart, free of prejudice as you can, people everywhere tend to appreciate that and show you a side of themselves that is often quite extraordinary. you have that rare gift so many of us journalists wish we had. you don t go looking for it, but it finds you anyway. thank you. tony, thank you. continued good luck. for much more of anthony bourdain in libya, catch parts unknown sunday 9:00 p.m.