Praise for Watching What We Eat
“She is a compelling writer…and her book has great value as a historical account. There are still many books to be written on the subject of food television, and Collins has made a worthy start.”
–Food, Culture & Society, June 2010
“Kathleen Collins offers the first full-length account of the cooking show and covers her topic with a comprehensiveness of research…and a sharpness of critical analysis…[H]er book is bound to become the go-to reference for anyone who wants to learn about this important, compelling aspect of food’s mass-mediation in the modern age.”
–Gastronomica, Spring 2010
“Collins’ account is exceptionally readable…The upside to this book: quality writing and her ability to communicate facts and ideas.”
–Gremolata, April 2010
“Like a good meal, [Watching What We Eat] satisfies and give you plenty of history to chew on.”
–Food Journal: The Culinary Historians of Southern California, Winter 2010
“This is a delightfully written record of a type of program all too often overlooked in the past.”
–Communication Booknotes Quarterly, Fall 2009
“…well-researched”
“…her book can give you insight into where cooking shows came from and, more importantly, what makes the good ones tick.”
“Collins isn’t afraid to ask some hard questions…”
– Restaurant Hospitality, 11/1/09 (Read the full review)
“What makes this book a winner is it is not judgmental, either for or against the concept of cooking shows; nor is it a ‘tell all, behind-the-scenes exposé.’ It is simply an interesting read that provides some excellent information on what has become a fixture of modern television programming.”
– Popjournalism, 8/24/09 (Read the full review)
“Collins…brings to the table a wealth of personal experience and research. She mined television and print archives to uncover fascinating gems about television cooking-show pioneers.”
– The Wilson Quarterly, Summer 2009
“an absolute must…sprightly and insightful…”
– Dining Diary with Bob Lape, WCBS News 880, 6/17/09
“Ms. Collins provides a detailed and often entertaining chronicle of the rise of TV cooking programs, excelling at insightful thumbnail sketches of food stars…”
– The Wall Street Journal, 6/6/2009 (Read the full review)
“…Collins examines how far cooking programs have gone to adapt their content, style and character to both suit and define various moments in the 20th century. Her thorough research is spiced with anecdotes and personal testimonials from chefs, historians and foodies about the world of TV cooking and the eccentric personalities that populate it.”
– Time, 5/14/2009 (Read the full review)
“…a witty and thoroughly researched history of the evolution and far-ranging impact of cooking programs.”
–LibraryJournal.com, 4/17/2009
“Comprehensive…packed with interesting gastronomical morsels.”
–Kirkus Reviews, 4/1/2009
“In this robust roundup, researcher and librarian Collins scours the archives to show how cooking programs throughout the decades reflect America’s changing cultural mores. …Collins skillfully marshals her research, starting with radio programs sponsored by the U.S. Department of Agriculture in the mid-1920s, featuring a fictitious Aunt Sammy to administer recipes in order to ‘lift the level of American cookery.’”
–Publishers Weekly, 3/30/2009 (Read the full review)
“Treena and I are just plain delighted with Kathleen Collins’ detailed treatment of not only our own not-so-hidden struggle between entertainment and teaching . . . but also her very readable and inclusive review of food on TV. We are delighted to be included in such wonderful company.”
– Jane and Michael Stern, authors of 500 Things to Eat Before it’s Too Late.
“Watching What We Eat is a well-researched work filled with delightful anecdotes and fascinating insights into America’s most popular food shows. It is a ‘must read’ for everyone interested in food TV– and anyone interested in a delicious read.”
–Andrew F. Smith, Editor-in-Chief, Oxford Encyclopedia of Food and Drink in America and author of the forthcoming Eating History: Thirty Turning Points in the Making of American Cuisine (Sept. 2009).
– Barbara Haber, food historian, author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals
“Dione Lucas started them in the 1940s, Julia Child popularized them in the 1960s, and the Food Network hit them out of the park in the 1990s. Since the dawn of TV, cooking shows have captivated Americans, and in Watching What We Eat Kathleen Collins explains why. With an easy wit and a “me, too” voice that pulls readers right in, Collins charts the rise of TV cooks as educators, mentors, entertainers and co-conspirators; indeed, as beloved, central and enduring characters in our national pop culture.”
– Adam Ried, Boston Globe cooking columnist, equipment guru on PBS’ “America’s Test Kitchen” and author of Thoroughly Modern Milkshakes: 100 Classic and Contemporary Recipes.
