Sandra Lee Opened a Can, Made a Cocktail, and Showed Me a Mother’s Love
Critics say that Sandra Lee’s idea of cooking is nothing more than opening a can and having a cocktail. Here’s the thing: That’s true! But who cares?
This is Store-Bought Is Fine, a monthly column by Rax King on TV chefs, food media, and the class barriers of cuisine.
The Gospel of Food,
Semi-Homemade With Sandra Lee
Good Eats Barefoot Contessa
Made From Scratch
this is what it means to love.
Rax King is a dog-loving, hedgehog-mothering, beer-swilling, gay and disabled sumbitch who occasionally writes and works as assistant editor for Sundress Publications. She is the author of the collection 'The People's Elbow: Thirty Recitatives on Rape and Wrestling' (Ursus Americanus, 2018). Her work can also be found in Autostraddle, Barrelhouse, and Peach Mag
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I suspect that these shows, which characterize speed and hustle as natural elements of cooking, are part of the male professional kitchen’s effort to divorce their work from the feminine history of cooking.
Guy Fieri allowed me to ask: who do I fear noise and brightness for? Who do I fear food for? And he gave me the answer: I fear it for myself.
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Seizing the Means of Enchantment: What Fairy Tales Can Teach Us About Class and Wealth in the Age of the Mega-Corporation
Class systems are not fixed in fairy tales—in fact, fairy tales would almost seem to argue for the redistribution of wealth.