Bestselling Marsala Cooking Wines in 2020
Holland House Marsala Cooking Wine, 16 oz
- Cooking Wine
Holland House Cook Wine Marsala
Holland House Marsala Cooking Wine 16.0 OZ(Pack of 2) by Holland House
- Holland House Marsala Cooking Wine 16.0 OZ(Pack of 2)
Holland House Cooking Wine 16oz Bottle (Pack of 4) Select Flavor Below (Sampler Pack - 1 Each of Red * White * Marsala & Sherry)
- Pack of 4 with 1 each of the following:
- Red, White, Marsala & Sherry
Marsala Cooking Wine(128 FL oz)
- Gluten Free
Pompeian Cooking Wine 12.7 Oz (Pack of 3) (Marsala)
- 12.7 Oz Bottle (Pack of 3)
Reese Marsala Cooking Wine, 12.7 Ounce
- Pack of 6, 12.7-fluid ounces per unit (total of 76.02 fluid ounces)
- Offer a convenient way to add a special touch to a wide variety of dishes
- Aged in wooden casks to develop their flavor to the fullest
- Complements any dish, especially veal and lamb
- Kosher certified
Cook Wine Marsala 16 Ounces (Case of 6)
- 16 Ounces
Holland House Cook Wine Marsala
- Pack of 4
Four Monks Sauterne Cooking Wine 1 Gal (2 Pack)
- two 1 gallon containers
Roland Marsala Cooking Wine, 12.9 Fluid Ounce - 12 per case.
Four Monks Marsala Cooking Wine 1 Gal (2 Pack)
- two 1 Gallon Containers
- used by many restaurants
- great taste and value!
Kedem Cooking Wine Marsala No Sugar, 12.7-Ounce Glass Bottle (Pack of 6)
- Product of USA. Pack of 6.
- Marsala Cooking Wine.
- No Artificial Colors Or Flavors No Sugar Added.
- Serving Size 2 Tbsp (30Ml). Contains: Sulfites.
- Made From Selected White Grapes Seasoned With 1 1/2% Salt Produced & Bottled By Kedem Food Product.
Cooking Shows: Media Appeal Takes a Negative Turn
Over the last ten years, the popularity of cooking shows has taken off. Is this positive or negative?
Seemingly unrelated, the United States has seen an ongoing climb in its obesity rate. "Adults examined during the years 1971-1974 weighed more, on the average, than those examined from 1960-1962."1 In the last forty years, the increase in weight has only grown. "In the early 1970s, fourteen percent of the population was classified as medically obese. Today, obesity rates are two times higher."2 Over sixty-four percent of Americans are now obese or overweight and this is a projection that does not take in to consideration children or childhood obesity.3 An ever-present question in the United States is: What has implemented this ever-rising obesity rate and can it be helped? While it is impossible to say the the rising popularity in cooking shows and the Food Network have caused this rise in obesity, it is fair to say that there is a correlation between the rise of cooking shows in the US and the current obesity rate. The idea that an entire network on prime time television has been devoted to food may seem rather excessive and silly but the success of the network as a whole attests to the fact that America is, in fact, fixated on the idea of eating and food as a luxury item as opposed to a commodity. The popularity of the shows lends to the fact that the nation as an institute has become more focused on food and eating. People have also began to idolized popular figures on the Food Network. One of these figures is Rachel Ray. Her most successful show is Rachel Ray's 30 Minute Meals.
Ray, as a prime example, is a common woman who has been boosted to super-stardom based on her ability to appeal to the senses(namely the taste buds) of audiences in a homey way. In Rachel Ray's Thirty Minute Meals, Ray further promotes the idea of fast, delicious food through the use of easy-to-make recipes. In using a down-to-earth image and an alluring persona, she draws audiences into the idea of eating as a hobby. A more focused audience of women and young men are drawn to this idealized image and attempt to mimic the appeal to others in the form of food.
In 1995, Ray's career began when she was working at the Macy's Candy Counter. Soon she became the manager of Agata amp; Valentine, a gourmet store. Two years later, she became a chef for Cowan amp; Lobel in New York. In 1998, she developed the idea for 30 Minute Meals after she asked people why they did not cook. There reply was that they did not have any time. Soon, she began teaching classes on teaching how to make these meals to classes. Word got around about her show and she was asked by a local New York television station to make the various meals on a thirty minute spot. While she was on NBC, the president of the Food Network noticed her and offered her a spot on the station. In 2001, the show 30 Minute Meals debuted. It was quickly followed by four shows and several books, instantly giving Ray super-star status.4 "[By] 2005, [four years after the debut of the show], only 4 states had obesity prevalence rates less than 20 percent, while 17 states had prevalence rates equal to or greater than 25 percent, with 3 of those having prevalences equal to or greater than 30 percent (Louisiana, Mississippi, and West Virginia)."5 Ray's show has given the common people someone to relate to. Along with this comes a reverence of the meals she cooks. This reverence has led audiences to admire her dishes as much, if not more, then the celebrity herself. One can ask what is is that has led audiences to feel this way about food, which has slowly been raised to a status that would not be heard of even fifty or sixty years ago.
The idea for the Food Network was developed in 1991 by Joe Langhan who at the time was a writer for the Province Journal. He went on to personally develop by Emeril Live and Cooking Live after he finally founded the network in 1993.6 Beginning in New York, "the network is seen in 85 million households in the United States. Canada, Australia, New Zealand, Korea, Singapore, the Philipines, Monaco, Andorra, France and the French-speaking territories in the Caribbean amp; Polynesia also look on to see what's cooking."7 In a mere fourteen years, the network has made phenomenal growth. The draw to the cable network is the wide array of celebrity chefs. Notables include Giada, Paula Dean, Wolfgang Puck, Emeril Lagasse, and probably most important, Rachel Ray. The appeal of these cooks has increased the audience of the Food Network, thus hooking more individuals on food as a hobby. Instead of associating food with survival or as a necessity celebrities such as these have made it acceptable to associate food with pleasure which important to an extent, however the degree to which they promote pleasuring eating can easily be tied to problems with health which include being overweight. Each of these chefs has an appeal of their own which audiences are drawn to.
Giada de Laurentis, born in 1970, appeals to the audience through her striking beauty and her approachability. Her ability to make cooking appear as an art form has mesmerized audiences since 2001, when she was picked up by the Food Network after she wrote a piece in Food and Wine Magazine. Her first show was Behind the Bash, which is hard-pressed to be called a cooking show. However, it concerns the glamor of Las Vegas, New York City, and other big cities, which makes it easier for people to glorify Giada as an idol. This reinforces her images as a huge celebrity although she is merely a good cook that has the good fortune to be attractive. Again, while there is not a direct correlation between obesity and these types of shows, a connection can be seen as people associate food and cooking with someone as beautiful as Giada. The fact that Giada is attractive has no ties to her ability to cook yet the image that television presents to viewers states otherwise.
Paula Deen is another celebrity cook that viewers have taken to in terms of good, home-cooking and a down-to-earth demeanor. Deen began cooking early in life when she was having trouble dealing with the death of her parents. Her use of food to help her overcome emotional pain ushered in a new kind of cooking show. Deen was first noticed by the Food Network in 1999 and Paula's Home Cooking premiered in 2002. It was started as part of a "comfort food" idea after the 9/11 attacks in 2001. The concept of "comfort food" can be thought of as a direct result of America's obsession with food.8 While the concept is several decades old, it has recently come to the forefront for millions of Americans. When a problem presents itself to individuals or even to the general populace such as sorrow or stress, in recent years the solution has been to drown it in food. Shows such as Paula Deen's, which are made for such purpose, lead many individuals to seek solace in the wrong places. Binge eating, which can be closely tied with "comfort food," is one of the main causes of a sweeping over-weight epidemic. In one episode Deen was even quoted as saying ""I use a lot of butter because I can." (Episode 0906) An attitude like Deen's, which the audience can relate to on a personal level due to her background, appeals to viewers and further removes them from eating as a necessity and puts it in the realm of a desire, or even a vice if one considers the health risks of binge eating.
Another important celebrity chef that has contributed to the idea of food as a luxury item as opposed to a commodity is Wolfgang Puck, one of the most famous chefs in recent time. Beginning life with a single mother, Puck's is an underdog story and he has quickly risen to the top of the industry with his use of veal and foie gras as his main ingredients. Moreover, he has taken the idea of gourmet food to the next level and his show on Food Network, Cooking Class with Wolfgang Puck attests to the fact that in recent years being a cook can put one in a position in which they are more revered then even doctors and teachers.9 The idea of a celebrity chef has been taken to the next level with Puck and shows the pedestal in which the act of cooking and eating food is put.
Emeril Lagasse, one of the pioneers of the Food Network another famous chef of modern times revolutionized the idea of cooking as entertainment. Until this breakthrough, even though food was beginning to be thought of as a joy and a luxury item, it had not yet been marketed as an object of entertainment. Lagasse has turned his profession into a sporting event of sorts, utilizing catchphrases such as "BAM!", "Kick it up a notch", "Feel the love", and "Spice it up." 10 Thus, Lagasse appeals to the entertaining side of the industry, again removing the audience from the key idea of food as sustenance instead of a hobby. He even goes so far as to have a live band playing for his studio audience during commercial breaks. Lagasse has even used music and film celebrities in order to endorse his image as a celebrity and a chef. In one episode of Emeril Live, aired on June 6th, 2020, Emeril welcomed Jimmy Buffett to his show, both as a singer and as a friend and critic of his food. During the episode, he constantly referred to his dishes as "for Jimmy," and repeatedly said "me and Jimmy's favorite dish." To the common audience, this type of endorsement leads one to believe that eating in large amounts is advisable because the likes of Jimmy Buffett, for example, say it is. Whats more, the chef that has the celebrity on their show is strengthening their image as a celebrity themselves thus taking away from the idea of food as a necessity. Similarly, Rachel Ray has appeared with such celebrities as Jessica Simpson on various occasions on her many shows.
Probably the most important figure in the recent history of cooking is Rachel Ray, as she has influenced countless amateur chefs to start cooking and has influenced millions of Americans to eat as a hobby. In the fashion of Paula Deen, Ray uses her show 30 Minute Meals as a way to show people how to ground themselves with food. Along with several cooking shows, Ray has come to be such a celebrity that she has a show in which she endorses new trends in clothing, technology, and other fashion. In some cases, the audience has become so far removed from Ray's cooking show that they take it for granted. Often, the audience forgets that Ray began as a cook and find her a credible source as a fashionista and critic of various institutes. This goes to show the celebrity that has been brought to light of people that merely cook well. "I like Rachael Ray she is awesome to watch. I like when she makes her meals. I wish I could make them, I try to at least. They look good on tv. I would love to eat them right off the tv. They look that good."11 While they may be amazing chefs, who is to say that they are a credible source of any other kind of pop culture. Another aspect of the cooks celebrity lies in her "plain Jane" attractiveness which even landed her a photo shoot in Maxim Magazine. Rachel Ray was named one of Maxim's Hot 100 of 2020, a title that one would not think off for a plain cook. At this point, the food has become sexualized. One photo depicts Ray in just a bra sensually licking chocolate from a spoon. The message that is being sent to the audience is two-fold. On one hand, as Rachel Ray does not have the best figure and is by no means amazingly attractive by today's social norms, the message being sent is that it is OK to have a less-than-average body as long as you exude confidence. Upon receiving this skewed message, viewers believe that the message is for them to eat to their heart's content, even it it leads to binging and eventually health problems. On the other hand, Ray is explicitly showing that food is and forever will be sexualized to some degree, robbing the idea of food as a tool and a commodity. In doing so, audiences are being led to believe that they too should sexualize food and make it part of their everyday routine not as a healthy form of sustenance, but as a hobby.
Several episodes of 30 Minute Meals have titles that appeal to the common people and often have nothing to do with food. These include "Express Yourself," aired May 31st, 2020, "Juke Joint," aired June 1st, 2020, and "Rainy Day Relief," aired June 5th, 2020.12 With episodes such as these, Ray is able to hide the fact that she is coming somewhat unhealthy food while urging the common American to join her in her journey to a world of sometimes unhealthy living.
Cooking shows as a whole have been a hard-hitting force in the television industry for nearly twenty years now and by no means should they be completely condemned. However the message that this influx in shows seems to be sending is that it is OK to eat as a hobby and disregard health warnings. Chefs such as Paula Deen and Emeril Lagasse even relish in the fact that they uses excessive butter and 100 percent pig lard, respectively, in their dishes. Although audiences are appearing ignorant to the advances of the food television industry it is also the fault of the television industries, as they constantly bombard the common individual with images of sexuality, homey-ness, and the appeal of enthusiasm. While there is not a scientific link between the rise in obesity and the rising popularity in cooking shows in the last twenty years, there is absolutely some sort of connection that lies in the malleable minds of American television watchers and a complete disregard for health and well-being that has arisen in the last ten years.
1Kolata, Gina B. "Obesity: a Growing Problem." Science ns 198 (1977): 905-906. 6 June 2020.
2Cutler, David M., Edward L. Glaeser, and Jesse M. Shapiro. "Why Have Americans Become More Obese." The Journal of Economic Perspective 17 (2003): 93-118. 6 June 2020.
3"The Obesity Society." Obesity.Org. 6 June 2020 .
4Keel, Beverly. "Rachel Ray's Recipe for Success." American Profile. 6 June 2020.
5"U.S. Obesity Trends 1985-2005." Centers for Disease Control and Prevention. 6 June 2020 .
6"Overview, the Team, Advisory Board, Partners." Wine TV. 6 June 2020 .
7"The Who and Why of the Food Network." Bfeedme.Com. 16 Mar. 2020. 6 June 2020 .