I too have a collection of cookbooks. I my family my mom thought it would be good if I knew how to cook while my young sister was never really taught. I notice that she and her husband eat out quite a bit.
I have been giving your question regarding Paul Prudhomme some thought. At first glance my impression was that Emeril has a demeanor about him that is a blending of charisma and electric personality. But, that did not seem to make any sense at all. Why would personality be a determining factor in his impact on the culinary arts? Paul Prudhomme, Joyce Chen and Julia Childs have a unique flair and enthusiasm that at times is witty and inviting in much the same way as Emeril.
However, I remember when I first started watching Emeril. Once I got past the personality, which is one of his best attributes, I enjoyed the way he made cooking come alive for me. I was excited once again to get into the kitchen. I wanted to see if I could make this delicacy or that one. When you read his recipes you see how complex each one is. But, there is an inherent flexibility to the recipes that attracts people I think. They say to themselves that I don't have to add this or that if I don't want too. More often than not I omit the butter, pork fat and the wonderful chriso sausage. But, my life has changed since I started using his Creole seasonings. However,I think their is more to it than that.
Emeril and some of the modern chef's on the food network in particular are opening the kitchen up to the family. I believe this is an important point that should be underscored. In the nineteen fifties and early sixties the family dinner was, please forgive a few generalizations I am going to use here, made by the women in the kitchen and brought out to the dining room. Thus the dining room and kitchen were separate. Some family bonding was done in the kitchen between mother and son or daughter. In the late nineteen sixties and until recently things have been in turmoil. Several reason for this can be pointed to but not necessarily at this moment. In short my belief is that they range from, the need for two adults to work, the feminist movement (which I think plays a great role in my theory) and the television. In the last few years the greater level of equality between men and women has forced men into what was a non-traditional role in the nineteen fifties and sixties into one that is more accept now, the cook. One other factor I will quickly elude to now and come back to at a latter point is that this has also caused a physical change in the household. Most houses are now being built with open kitchens and lots of places for people to sit. Often the siting area also faces the stove or the general work area of who ever is cooking.
In short, people are making the kitchen a focal point for the household. This is almost out of necessity since this is one of the few times everyone can be together. So, I think that Emeril has in many ways opened the kitchen up to the family. His design for the studio is based upon one of the layout for his restaurants. It is inviting and allows for communication. Emeril is making the kitchen part of our home.
Sorry for going on for so long. I enjoy talking a lot too. Please let me know what you think.
Brent
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