Compelling television keeps viewers engaged because it makes them feel something. And when it comes to cooking shows, that means only one thing. “When you watch ‘The Bachelor’ or ‘The Bachelorette,’ it may not make you want to go on more dates, but when you watch a food show, you’re gonna leave hungry,” said “The Great British Bake-Off” executive producer Kevin Bartel. “And that’s because of the way that you shoot it.”
When food first came to TV, it wasn’t very pretty. “The French Chef,” starring Julia Child, debuted in 1963 with an episode dedicated to boeuf bourguignon. Between the kinescope photography, hazy lighting, and the black-and-white photography, her classic beef stew looked like gruel.
Today, with hundreds of cooking shows across every conceivable platform, we spend more time watching food being prepared on TV than actually cooking it. Viewers can’t taste anything, but they are seduced...
When food first came to TV, it wasn’t very pretty. “The French Chef,” starring Julia Child, debuted in 1963 with an episode dedicated to boeuf bourguignon. Between the kinescope photography, hazy lighting, and the black-and-white photography, her classic beef stew looked like gruel.
Today, with hundreds of cooking shows across every conceivable platform, we spend more time watching food being prepared on TV than actually cooking it. Viewers can’t taste anything, but they are seduced...
- 12/17/2018
- by Liz Shannon Miller
- Indiewire
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