The national pastime is changing. No longer are Americans waiting on the Super Bowl or the World Series to stir their competitive juices; Kitchen Stadium offers sports drama that they can really sink their teeth into...literally. Or maybe they like "Beakman's World" revisited in Alton Brown's "Good Eats." Those with a taste for the truly exotic may prefer Tony Bourdain's "A Cook's Tour." And those who prefer good ole southern flavors will not want to miss "Paula's Home Cooking" or "Semi-Homemade Cooking with Sandra Lee." The ubiquitous reality shows of this century must share the screen with shows like "30 Minute Meals" and "Emeril Live." Move over Julia Child and Graham Kerr: Mario Batali and Bobbie Flay are turning up the heat. There's no doubt about it: The nation's gone nuts about most anything that contains nuts...as well as where nuts are grown...and what nuts are best for tart crust and what nuts are best with bleu cheese, purple onion and arugula and..... The new focus on food is truly a phenomenon that will change America's culture
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Practically every cooking celebrity has his own cookbook filled with recipes and food trivia to unload. We are learning about blueberries in Maine and chilies in Mexico. Food TV has taught us that many American towns boast their own Little Italy, that peppercorns and nutmeg should be ground and grated fresh, that salt was the first seasoning, that dried herbs have a short shelf-life, that a Béarnaise begins with a Hollandaise, and most importantly that good food begins with good ingredients. In addition, however, Americans are learning that being a cook is a noble occupation. Food preparation is an art form, and television has made it a performing art. The result: Youth across the nation are choosing culinary schools to provide their higher education. The work is hard, needless to say, but the results will melt in your
Practically every cooking celebrity has his own cookbook filled with recipes and food trivia to unload. We are learning about blueberries in Maine and chilies in Mexico. Food TV has taught us that many American towns boast their own Little Italy, that peppercorns and nutmeg should be ground and grated fresh, that salt was the first seasoning, that dried herbs have a short shelf-life, that a Béarnaise begins with a Hollandaise, and most importantly that good food begins with good ingredients. In addition, however, Americans are learning that being a cook is a noble occupation. Food preparation is an art form, and television has made it a performing art. The result: Youth across the nation are choosing culinary schools to provide their higher education. The work is hard, needless to say, but the results will melt in your