Food Network Spawns Edgy, Young Cooking Channel

Daily Herald (Arlington Heights, IL), April 28, 2010 | Go to article overview

Food Network Spawns Edgy, Young Cooking Channel


Byline: Michael Hill Associated Press

There's more food TV than ever to chew on -- shows featuring barbecue tips, chef smackdowns, sailor-mouthed kitchen bosses, diner dispatches and cakes that look like race cars.

Want more? Or maybe the better question is, need more?

The Food Network is betting on it.

The Cooking Channel debuts next month and, like its well-established sister channel, it will offer 24-7 food programming. Rachael Ray, Bobby Flay and a few other Food Network stars will pull double duty on the new channel. But executives with Scripps Networks Interactive, which owns both channels, say the Cooking Channel will have a different flavor, one with more emphasis on international cuisines, drinks, food culture and advanced cooking techniques.

"The tone and the style and the feel that we're going for is a little grittier, a little younger, a little more contemporary," said Bruce Seidel, the new channel's senior vice president for programming and production.

The TV landscape is dramatically different from when the Food Network launched in 1993. Back in that pre-Iron Chef era, food shows were typically "behind-the-stove" shows on public television.

The Food Network helped usher in a culinary era in which top chefs cut loose, compete and are idolized like pop stars. Critics grumble that they have elevated personality over food. But by producing a series of household names -- Emeril, Giada, Mario, Rachael -- the Food Network has had a huge impact on food TV and the cookbook industry.

One big marker of that success is the boom in food shows. Bravo has scored with "Top Chef" and TLC has "Cake Boss." There's "Hell's Kitchen" on Fox and "Jamie Oliver's Food Revolution" on ABC.

The number of hours devoted to food shows has more than tripled in five years, said Cooking Channel General Manager Michael Smith. But he added that Food Network ratings grew 40 percent in the last two years, even as the food field became more crowded. Scripps executives believe there is more room for foodies to get their fix, a feeling shared by industry watchers given Americans' continuing fascination with food.

"We saw that this category is so hot that if we didn't launch another full-time food channel, somebody else probably would," Smith said. …

The rest of this article is only available to active members of Questia

Sign up now for a free, 1-day trial and receive full access to:

  • Questia's entire collection
  • Automatic bibliography creation
  • More helpful research tools like notes, citations, and highlights
  • Ad-free environment

Already a member? Log in now.

Notes for this article

Add a new note
If you are trying to select text to create highlights or citations, remember that you must now click or tap on the first word, and then click or tap on the last word.
One moment ...
Default project is now your active project.
Project items

Items saved from this article

This article has been saved
Highlights (0)
Some of your highlights are legacy items.

Highlights saved before July 30, 2012 will not be displayed on their respective source pages.

You can easily re-create the highlights by opening the book page or article, selecting the text, and clicking “Highlight.”

Citations (0)
Some of your citations are legacy items.

Any citation created before July 30, 2012 will labeled as a “Cited page.” New citations will be saved as cited passages, pages or articles.

We also added the ability to view new citations from your projects or the book or article where you created them.

Notes (0)
Bookmarks (0)

You have no saved items from this article

Project items include:
  • Saved book/article
  • Highlights
  • Quotes/citations
  • Notes
  • Bookmarks
Notes
Cite this article

Cited article

Style
Citations are available only to our active members.
Sign up now to cite pages or passages in MLA, APA and Chicago citation styles.

(Einhorn, 1992, p. 25)

(Einhorn 25)

1

1. Lois J. Einhorn, Abraham Lincoln, the Orator: Penetrating the Lincoln Legend (Westport, CT: Greenwood Press, 1992), 25, http://www.questia.com/read/27419298.

Cited article

Food Network Spawns Edgy, Young Cooking Channel
Settings

Settings

Typeface
Text size Smaller Larger Reset View mode
Search within

Search within this article

Look up

Look up a word

  • Dictionary
  • Thesaurus
Please submit a word or phrase above.
Print this page

Print this page

Why can't I print more than one page at a time?

Full screen

matching results for page

Cited passage

Style
Citations are available only to our active members.
Sign up now to cite pages or passages in MLA, APA and Chicago citation styles.

"Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn, 1992, p. 25).

"Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn 25)

"Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences."1

1. Lois J. Einhorn, Abraham Lincoln, the Orator: Penetrating the Lincoln Legend (Westport, CT: Greenwood Press, 1992), 25, http://www.questia.com/read/27419298.

Cited passage

Welcome to the new Questia Reader

The Questia Reader has been updated to provide you with an even better online reading experience.  It is now 100% Responsive, which means you can read our books and articles on any sized device you wish.  All of your favorite tools like notes, highlights, and citations are still here, but the way you select text has been updated to be easier to use, especially on touchscreen devices.  Here's how:

1. Click or tap the first word you want to select.
2. Click or tap the last word you want to select.

OK, got it!

Thanks for trying Questia!

Please continue trying out our research tools, but please note, full functionality is available only to our active members.

Your work will be lost once you leave this Web page.

For full access in an ad-free environment, sign up now for a FREE, 1-day trial.

Already a member? Log in now.