I follow ‘Food Inc’ online and today they brought an article about TV Food Chefs and the industry to my attention. In New York, hubby and I were avid fans of shows like ‘Iron Chef America’ and ‘Good Eats‘ – rarely missing an episode! I often turned to ‘Foodnetwork.com‘ for recipes and in fact, still do. These shows, especially ‘Iron Chef America‘, exposed me to a multitude of new ingredients, applications, and tools. We particularly enjoyed ‘Good Eats‘ because of the scientific information the host, Alton Brown, imparted. I still quote Brown’s mantra “Is it a multi-tasker?” before purchasing a new kitchen gadget.
I will admit, that hearing the news that hostess Paula Deen had been afflicted with diabetes, did not really surprise me. I mean, she IS the ‘Queen of Butter’ – there was even an episode where she was presented with a likeness of herself carved in butter!
If you’ve read any of my food-centered posts, you know I constantly speak about swapping out and using fresh ingredients (when possible), increasing fibre content with additions, and rarely following a recipe as given. Well, the article “Of Mouselike Bites and Marathons” by Frank Bruni featured in The New York Times Sunday Review, is one of the reasons why.
Bruni highlights what/how TV Chefs and Food Editors cook for TV or magazines and how that often differs drastically from their personal lifestyles. And, when they don’t, as in Deen’s case, the well-known yet rarely spoken-of repercussions that are faced. He also brought to attention, the popular and growing reality-TV genre, as he calls it, “jiggle TV” offerings bemoaning the struggle back to health. I found it a bit disturbing when he outlined that Deen was publicly speaking about the disease and was making dietary changes (which I felt would positively affect her fans), but then learned her son had come out with a low-cal book and she was spokeswoman for a new diabetic medicine…Ok then! I especially connected with Bruni’s statement on the growing chasm between “epicurean counsel” which are front-and-center in the dining pages of magazines and newspapers and “restrained eating” which are relegated to health magazines and media – as if nutritious food could never actually taste good!
This post is not a ‘finger-wagging’ sermon on the ills of butter or fried foods; rather I wanted to share with you an article that, to me, truly is ‘Food For Thought’. Plus, it helps to explain why I am queen of the swap-out (self-professed)! 😀
I’d love to hear what you think about Bruni’s article – did it shock you or simply confirm what you’ve always thought about the food entertainment industry?