an affectionate, detailed survey of Southern cuisine both traditional and nouvelle, and the folks who provide the ingredients. Apart from its fresh takes on grits and greens, it serves up a nuanced, non-stereotypical portrait of the rural and small-town American South, something rarely seen on television. Howard introduces her viewers not only to the local farmers who know their tomatoes and pole beans (surprise, surprise) but to knowledgeable hunters, fishermen, hog farmers, whiskey and winemakers. For its refreshingly unsensational depiction of life and work in a modern restaurant –- with generous sides of Southern folkways and food lore –- A Chef’s Life receives a Peabody Award.
and with other people, whether he’s surveying Tokyo’s freaky afterhours scene, meeting whitewater fishermen on the Congo River, or waltzing into the house behind Greedy Greg’s sidewalk rib stand in Detroit to get a helping of greens straight from the owners’ stove. He’s irreverent, honest, curious, never condescending, never obsequious. People open up to him and, in doing so, often reveal more about their hometowns or homelands than a traditional reporter could hope to document. A Peabody Award goes to Anthony Bourdain: Parts Unknown for expanding our palates and horizons in equal measure.
is advising Okra’s agent, Syd, on how to make his slimy client more popular, demonstrating how NOT to deep-fry a turkey, or describing ancient popcorn-popping methods, his show is a feast of puns, goofy props and good advice. For being omnivorously educational and great cheesy fun, Good Eats receives a Peabody.