Alton Brown Made Cooking More Approachable, One Prop at a Time
It was a corny, educational joy, as if Bill Nye and Monty Python had teamed up to teach America how to cook.
Ed, Edd & Eddy and
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Nobody else in food television devoted such thought to the academic elements of cooking—the science and historical research that were, he argued, critical to the mastery of even basic processes.
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Good Eats: The Return deep-chilled frozen
His Cutthroat Kitchen host’s persona may be cruel in a way that his Good Eats persona is not, but does that make it either more or less authentic?
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On other cooking shows, the cooks might make mistakes and laugh about them. Ina Garten has never made a mistake.
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Critics say that Sandra Lee’s idea of cooking is nothing more than opening a can and having a cocktail. Here’s the thing: That’s true! But who cares?
I suspect that these shows, which characterize speed and hustle as natural elements of cooking, are part of the male professional kitchen’s effort to divorce their work from the feminine history of cooking.
What does the word “country” mean? Does it mean anything on its own or does it just color in Americans’ fuzzy sense of what constitutes Americana?