I barely claim to be an authority on food, so I don’t even claim a little bit to be an authority on food TV. It’s like mastering Art History, which I think is the most demanding major. I mean, not only do you have to know what looks good on canvass (or sculpture or photograph) and the theories and techniques behind the physical demands of the “sport,” but also about the artist’s personality, the personal history of the artist, the time in history the artist lived and what was going on during that period (war, famine, medicine, sex, drugs, relationship with his/her mother), the artist’s influences, who was influenced by that artist or movement…I think you know where I’m going. And, fine, I really wanted to be an Art History major but instead of abandoning my PolySci studies, I learned what I could about art by being *that girl* in the back of the room, trying to distinguish her left from right while changing the slides. Yes, gansie was the slide girl in your Modern Art 101.
Well, if I lost you…
I basically meant that I’ve just started writing about food, so I recognize that there’s an extra level of difficulty when writing about food plus another medium.
This is all to say that I wrote about the new public access show Capital Cooking. The host is full time lawyer Lauren DeSantis. To be fair, I only caught one episode—Meet Me in St. Louis—and from that episode I totally judged her cooking. The episode played homage to her mother’s recipes (Lauren’s from St. Louis) which definitely swayed to the semi-homemade side of the stove.
Other Cap Cooking shows feature out-of-the-kitchen segments around DC; I do look forward to figuring out her style. For now, I’m prejudging, but I do like what I see.