Dinner: When Swanson's TV Dinner Met Technicolor

Description

Not so terribly long ago, we got our cooking tips from the likes of Betty Crocker and Miss Nancy Cooks Up a Storm on a local television station. Never in a million years could television and entertainment producers have dreamed that one day there would be multiple cable channels devoted to COOKING?! Nor how rivetting that programming would be. But here we are and what a ride it has been.

From the home economics teaching how-to on-air cooking teacher to the French male chefs (and one Italian named Boy-R-Dee) to a woman named Julia (and another woman named Jemima), the food entertainment industry has exploded with celebrity chefs, gastronomic adventurers and intrepid travelers and culinary historians helping Americans understand just why they are what they eat. Today’s line-up of magazine and television-worthy talent is more diverse and representative of the diversity of our country but how did we get here? Hint: It wasn’t a coincidence.

What are we learning today about how food represents who we are and what we believe and what we stand for? How can the industry be even more inclusive and representative? When do global cuisines become “American?” Covid Baking aside, who are all these folks cooking for? And what does it mean? Join Bon Appétit and Epicurious Executive Editor, Sonia Chopra, in conversation with a cast of our own television celebrities as we argue that separating your peas from your carrots only makes sense for veggies.

 

Presenting Chefs:

Katie Button
Dorian Hunter
Ricky Moore
Keith Rhodes
Sera Cuni

Date & Time

Sat, Sep 9, 2023 6:00 PM - 9:00 PM

Venue Details

The Restoration Hotel

68 Patton Avenue
Asheville, North Carolina 28801

Chow Chow Food + Culture Festival