Learn from Japanese Food TV

By JULIETTE ROSSANT Imitation is the highest form of flattery -– and now that the Food Network has borrowed sucesful Japanese formulas like Iron Chef and its US spin-off Iron Chef America , are more such shows slated for American airwaves? According to a Washington Post article (Print versin) by Anthony Faiola: Food has long been a major staple of Japanese broadcasting. But with most popular cooking and gourmet shows far cheaper to produce than star-powered dramas, TV producers and researchers say food shows now account for an estimated 35 to 40 percent of all domestic programming. Sounds like there are plenty of hits to borrow. Could NBC by borrowing from Japan, like the Food Network with Iron Chef? The Post states, "Presentation and visual appeal are as important as taste" -- a standard cliche in the absence of any taste via TV to date, despite a recommendnation for "Smell-a-Vison" by super chef Susan Feniger (see Super Chef, p. 162. This is not to be confused with "Odorama," the special effect used by director John Waters in Polyester). Of course, the Japanese are fascinated by sophisticated cooking, not the Rachael Ray-brand of peppy and cheap which sells so well in America. Perhaps with more care American food TV can also encourage better eating and better cooking. "The Japanese love the culture of food," said Yukio Hattori, one of the creators of Iron Chef, now with nine (9) food-related shows on the air in Japan. "But we have to be careful. We don't want to lose sight of the need to eat right." Good Food TV can and should foster both. If you can't get it right from Americans, why not borrow more from the Japanese? Previous articles: Iron Chef America Meets Survivor [Food Television - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging --> back to superchefblog