TV food shows have proven to be a big part of American culture since televisions were introduced. This lead to the promotion of in-home cooking that brought forth a multitude of TV personalities and simple food shows. Dione Lucas, Julia Child, Emeril Lagasse, Rachel Ray, Bobby Flay are the few that are considerably the most important figures in TV food shows that showed an amazing progression of how preparing different cuisines were taught. Each generation developed their own style and variation on how to project to home viewers the wonders and intricacies of elegant cooking. As technology and overall cooking practices changed, the more the concept and understanding of cooking changed in its portrayal, leading to a shift in cultural integration
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With televisions being new, there was a class divide on the availability of these cooking shows. Within this early generation of TV food shows, there seemed to be a highlight on home economists and the use of convenience within home cooking. This era presented a lot more use of canned and packaged items, due to the ease they provided in cooking. Utilizing home economists presented the audience with a less entertaining presence on the television, dulling down the experience of cooking and food shows in general. They provided to have an authoritative demeanor within their cooking styles that often focused on precision and exactness within food measurements for dishes. A savior and pioneer in this period appeared to be Dione Lucas. Her innovation and culinary background was integral, on a smaller scale, in changing the cultural understanding of cooking. Her show, The Dione Lucas Show, promoted dishes that were not native or familiar to the audience making her creations feel more surreal and exotic. Her complex dishes did not seem replicable by the modern housewife at the time, most recipes were time consuming and too intricate due to her French cooking background. This provided to be the first instance of pushing the cultural range that Americans were exposed
With televisions being new, there was a class divide on the availability of these cooking shows. Within this early generation of TV food shows, there seemed to be a highlight on home economists and the use of convenience within home cooking. This era presented a lot more use of canned and packaged items, due to the ease they provided in cooking. Utilizing home economists presented the audience with a less entertaining presence on the television, dulling down the experience of cooking and food shows in general. They provided to have an authoritative demeanor within their cooking styles that often focused on precision and exactness within food measurements for dishes. A savior and pioneer in this period appeared to be Dione Lucas. Her innovation and culinary background was integral, on a smaller scale, in changing the cultural understanding of cooking. Her show, The Dione Lucas Show, promoted dishes that were not native or familiar to the audience making her creations feel more surreal and exotic. Her complex dishes did not seem replicable by the modern housewife at the time, most recipes were time consuming and too intricate due to her French cooking background. This provided to be the first instance of pushing the cultural range that Americans were exposed