Within the last 20 years, there has been an international boom in TV channels devoted exclusively to food and cooking, including Cuisine TV in France and the Food Network and Cooking Channel in the U.S.
The cooking shows range from competitions, reality shows and travelogues to the most traditional form of basic how-to-cook shows.
For many Americans, cooking and eating at home are becoming more unrealistic with long work hours and a fast-paced lifestyle. So, what is the draw?
How is it that food TV, initially intended for housewives, now captures the attention of viewers across generations, socio-economic levels and gender?
Maybe because cooking shows are entertaining. These hosts appear to be more intent on establishing a relationship with viewers than being instructional.
Rarely do we get enough details to be able to cook the recipe ourselves just by watching the show.
Even the cooking technique practiced by the show host suggests spontaneity — few measure precise quantities, preferring a liberal hand in the addition of ingredients.
For instance, Rachael Ray of Food Network is famous for her Rachael-isms, or distinctive expressions. She uses terminology such as "two turns of the pan" when adding "EVOO" (extra virgin olive oil) to the skillet, or she will "eyeball it" by measuring the ingredient in her palm.
Indeed, the reason for giving recipes on cooking shows seems to be more about imparting ideas and giving inspiration than on demanding exact emulation.
Sometimes, the show host gives a rundown of suggestions on how to expand the recipe, such as using extra roasted vegetables with linguine, stuff it in a sandwich, add to a salad, top with rice, etc.
Shows can even be a form of advertising with hosts highlighting food-related products, cookbooks and kitchen equipment.
Cooking shows not only provide culinary instruction and consumer tips, but also offer the vicarious pleasures of cooking, eating and simulated companionship with show hosts — all reasons for the food-related networks’ irresistible draw for viewers.
[A version of this story ran on page 8 on 9/4/2014 under the headline "TV cooking shows: Do they or can they offer more than cooking tips?"]
